Butterhorn Christmas Cookies
Ready In: 3 hrs 15 mins
Yields: 36-48 cookies
Ingredients
- 2 cups flour
- 1 cup salted butter
- 1⁄2 cup sour cream
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking powder
- 2 large eggs
- 2⁄3 cup walnuts, chopped fine
- 1 cup sugar
- 3⁄4 teaspoon cinnamon
Directions
- In large bowl; measure flour, butter, sour cream, salt, baking powder, ½ cup sugar, and 1 egg yolk (place egg white in small bowl set aside)
- With spoon stir until blended and mixture holds together (also works in the mixer, just be sure to cream the butter first).
- Shape into ball and wrap in plastic wrap chill 2-3 hours until firm.
- In small bowl stir walnuts cinnamon and ½ cup sugar set aside.
- Preheat oven to 350°
- Roll out 1/3 of dough to 1/8-thick; use 10-inch round plate as guide.
- Spread egg white with pastry brush on circle.
- Cut into 12 equal wedges, using a pizza cutter to do this makes this step a lot easier.
- Spread walnut mixture and roll starting at curved edge.
- Place cookies point side down about 1 1/2- inches apart.
- In cup beat 1 egg and ½ teaspoon sugar.
- Brush cookies.
- Bake 15-20 minutes.
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