Pecan Butter Horn Cookies Recipe
Description:
These Pecan Butter Horn Cookies are not just goodโthey’re absolutely divine! While they may take a bit of time to prepare, I promise you, every minute spent is worth it. This recipe is a treasure trove of flavors, perfect for any occasion, whether it’s a holiday celebration or a cozy weeknight treat. Just be warned: once you start making these, you won’t be able to stop!
Recipe Overview:
- Cook Time: 10 minutes
- Prep Time: 3 hours
- Total Time: 3 hours and 10 minutes
- Yield: Approximately 48 cookies
- Category: Breads
- Keywords: Fruit, Nuts, Potluck, Christmas, Thanksgiving, Weeknight, Oven, Less than 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Flour |
| 1 tsp | Baking powder |
| 1/4 tsp | Salt |
| 1/2 cup | Butter |
| 1 1/2 tsp | Dry yeast |
| 2 tbsp | Warm water |
| 2 | Eggs (separated) |
| 2/3 cup | Sour cream |
| 1 tsp | Vanilla extract |
| 1/2 cup | Sugar |
| 1/2 cup | Chopped pecans |
| As needed | Powdered sugar |
Instructions:
-
Prepare Dough:
- In a mixing bowl, stir together the flour, baking powder, and salt until well combined.
- Cut in the butter until the mixture resembles coarse crumbs.
-
-
Prepare Yeast Mixture:
- In a separate bowl, dissolve the dry yeast in warm water.
- Stir in the egg yolks, sour cream, and vanilla extract until smooth.
-
Combine Ingredients:
- Blend the yeast mixture into the flour mixture until a dough forms.
- Refrigerate the dough for 1 hour to chill and firm up.
-
Preheat Oven:
- Meanwhile, preheat your oven to 400ยฐF (200ยฐC).
-
Prepare Meringue:
- In a clean mixing bowl, beat the egg whites until foamy.
- Gradually add the sugar, beating continuously until stiff peaks form.
- Gently fold in the chopped pecans and almond extract until evenly distributed.
-
Divide Dough:
- Divide the chilled dough into 4 equal parts for easier handling.
-
Shape Cookies:
- On a lightly floured surface, roll out each portion of dough into a 9-inch circle.
- Cut each circle into 12 wedges using a sharp knife.
-
Assemble Cookies:
- Spread 1 heaping teaspoonful of the prepared meringue mixture onto each dough wedge.
-
Roll Up:
- Starting from the wide end, roll up each wedge to form a crescent shape.
-
Bake:
- Place the rolled cookies on lightly greased baking sheets.
- Bake in the preheated oven for 10-12 minutes or until golden brown and crisp.
-
Cool and Dust:
- Allow the cookies to cool slightly on the baking sheets.
- Once cooled, roll each cookie in powdered sugar until evenly coated.
-
Serve and Enjoy:
- These Pecan Butter Horn Cookies are best enjoyed fresh, either warm from the oven or cooled to perfection. Share them with loved ones or savor them all to yourselfโeither way, they’re sure to delight!
Nutritional Information (per serving):
- Calories: 58.1
- Total Fat: 3.2g
- Saturated Fat: 1.5g
- Cholesterol: 14.4mg
- Sodium: 37mg
- Total Carbohydrates: 6.4g
- Dietary Fiber: 0.3g
- Sugar: 2.2g
- Protein: 1g
Tips and Tricks:
- Be patient while rolling out the dough into circles to ensure even thickness for uniform cookies.
- Don’t skip chilling the doughโit helps the cookies retain their shape and prevents spreading during baking.
- Feel free to customize the filling with your favorite nuts or even add a sprinkle of cinnamon or nutmeg for extra flavor.
- Store any leftover cookies in an airtight container at room temperature for up to 3-4 days, although they’re so delicious, they may not last that long!
These Pecan Butter Horn Cookies are a labor of love, but the end result is a melt-in-your-mouth treat that’s guaranteed to become a family favorite. So roll up your sleeves, preheat your oven, and get ready to bake up a batch of pure bliss! ๐ชโจ
