Amish Butterhorn Cookies
Butterhorns are flaky like a crescent, crispy, delicate and delicious! Filled with the wonderful flavors of cinnamon, brown sugar and walnuts, these beauties will become the pride of your baking. Made from scratch, Amish Butterhorn Cookies are a classic cookie recipe that have been passed down from generation to generation. Spread the joy to your family and make these a tradition in your kitchen.
Notes
Makes16 Cookies
Ingredients
- 2 cups flour
- 3/4 cup sour cream
- 2 sticks of butter, room temperature
- 1 egg yolk
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 cup chopped walnuts
- 1 tablespoon cinnamon
Instructions
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In medium bowl, combine flour, sour cream, softened butter & egg yolk.
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When completely incorporated, make into a ball, wrap in plastic wrap & refrigerate for several hours or overnight.
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Cut dough in half. Wrap one half in plastic wrap to keep moist.
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On floured surface, roll the dough into a circle about 1/4-inch thick.
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Preheat oven to 375 degrees F. Mix all ingredients in small bowl.
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Spread half of filling on circle of rolled dough. With sharp knife, cut dough in quarters.
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Cut each quarter into four pieces, making 16 long & narrow triangles.
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Starting at the large end, roll up like a crescent roll, all the way to the end.
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Place tip side down on parchment paper on baking sheet. Curl both sides slightly down to form a crescent shape.
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Roll up all 16 cookies, then clean your floured board & repeat with second half of dough.
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Bake for 20 – 25 minutes, watching carefully. With any spilled sugar around them, they tend to burn easily.
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