Butterhorn Christmas Cookies
Cook Time: 15 minutes
Prep Time: 3 hours
Total Time: 3 hours 15 minutes
Description: This recipe has been cherished within our family for generations, passed down through the years for its timeless taste and festive spirit. While it may require a bit of patience, the end result is undoubtedly worth the effort, making these buttery delights a holiday favorite that will leave your loved ones craving more.
Recipe Category: Dessert
Keywords: Lunch/Snacks, Cookie & Brownie, Kid Friendly, Winter, Christmas, Weeknight, < 4 Hours
Calories: 117.2 per serving
Nutritional Information (per serving):
- Fat Content: 7.5g
- Saturated Fat Content: 3.9g
- Cholesterol Content: 26.7mg
- Sodium Content: 60.8mg
- Carbohydrate Content: 11.4g
- Fiber Content: 0.4g
- Sugar Content: 5.7g
- Protein Content: 1.6g
Yield: 36-48 cookies
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Flour |
| 1 cup | Salted butter |
| 1/2 cup | Sour cream |
| 1/4 tsp | Salt |
| 1/4 tsp | Baking powder |
| 2 | Eggs |
| 2/3 cup | Walnuts |
| 1 cup | Sugar |
| 1 tsp | Cinnamon |
Instructions:
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Preparation: In a large bowl, combine flour, salted butter, sour cream, salt, baking powder, ½ cup sugar, and 1 egg yolk. Set the egg white aside in a small bowl. Using a spoon, stir the ingredients together until well blended and the mixture holds together. Alternatively, you can use a mixer, ensuring to cream the butter first for a smoother texture.
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Chilling: Shape the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for 2-3 hours, or until firm.
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Walnut Filling: In a small bowl, stir together walnuts, cinnamon, and ½ cup sugar. Set aside.
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Preheat: Preheat your oven to 350°F (175°C).
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Rolling: Divide the chilled dough into thirds. Roll out one-third of the dough on a floured surface until it is approximately 1/8 inch thick. Use a 10-inch round plate as a guide to cut out a circle.
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Egg Wash: With a pastry brush, spread the reserved egg white over the circle of dough.
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Cutting: Using a pizza cutter, divide the circle into 12 equal wedges. This step is made easier with a pizza cutter.
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Filling and Rolling: Spread the walnut mixture evenly over the dough circle. Starting at the curved edge, roll up each wedge to form a crescent shape.
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Arranging: Place the cookies, point side down, on a baking sheet lined with parchment paper, spacing them about 1 1/2 inches apart.
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Egg Wash: In a small cup, beat together 1 egg and ½ teaspoon sugar. Brush this mixture over the tops of the cookies.
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Baking: Bake the cookies in the preheated oven for 15-20 minutes, or until they are golden brown.
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Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Serve: Once cooled, serve these delightful Butterhorn Christmas Cookies and watch as they disappear within moments, leaving behind only the warm memories of holiday joy.
These Butterhorn Christmas Cookies are a delightful treat for any occasion, but they truly shine during the festive holiday season, bringing comfort and cheer to all who indulge in their buttery goodness. Enjoy them with a cup of hot cocoa by the fireplace or share them with friends and family at your next holiday gathering. With their irresistible taste and nostalgic charm, these cookies are sure to become a beloved tradition in your own family for years to come.
