"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Butterhorns Recipe

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This recipe for Butterhorns, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Bird
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup sour cream
2 cups flour
1 egg yolk
2 cubes butter, at room temperature

Filling:
3/4 cup sugar
1 tsp. cinnamon
1 cup finely chopped walnuts

Directions:
Directions:
Mix butter and sour cream together. Add egg yolk and flour. Blend well. Shape into 4 equal sized discs. Refrigerate at least 2 hours (overnight is good). Roll each disc out on lightly floured board to about 1/8 inch thickness (keep a circle). Cut into16 pie shaped wedges. Sprinkle with 1/4 of filling. Roll the wedge starting with the wider end. Place on ungreased cookie sheet. Bake at 350 for 20-25 minutes until lightly brown. Cool completely. Sprinkle with powdered sugar.

Personal Notes:
Personal Notes:
Given to me by Yvonne Galante, many many years ago. Still one of the favorites.

 

 

 

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