Grandma Womack's Butterhorn Cookies
These "butterhorns" are a traditional Christmas favorite around the Womack homesteads, but can be made and served all year round. Delicious, flaky, buttery, crusted cookies rolled in the shape of miniature croissants, sprinkled with a nutty, cinnamon-sugar mix.
- Preparation:
- Cooking:
- Total:
- Serves: 36 persons
Ingredients
- 2cups unsalted butter, softened
- 2cups all-purpose flour
- ¾cup sour cream
- 1large egg yolk
- ¾cup white sugar
- ¾cup chopped walnuts
- 1teaspoon ground cinnamon
Instructions
Step 1
Cut butter into flour in a large mixing bowl with your fingertips. Add sour cream and egg yolk; mix thoroughly until a firm dough is formed. Shape dough into a large ball, cover with waxed paper or plastic wrap, and refrigerate until fully chilled, at least 2 hours.Step 2
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.Step 3
Combine sugar, walnuts, and cinnamon in a small bowl.Step 4
Remove dough from the refrigerator and cut into 3 equal pieces. Roll 1 piece of dough into a circle. Sprinkle with 1/3 of the sugar mixture and press it into the dough. Cut into 12 wedges (like a pie) and roll each piece from the wide side to the tip to make a croissant-shaped cookie; place on the prepared baking sheets. Curl the tips of each cookie towards you to form a curved horn shape. Repeat with remaining dough and sugar mixture to form remaining cookies.Step 5
Bake in batches in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.