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BUTTERHORN COOKIES Recipe

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This recipe for BUTTERHORN COOKIES is from DODGEVILLE CUSTOMER CARE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter (2 sticks)
2 c. shifted all-purpose flour
1 egg yolk, slightly beaten
¾ c. dairy sour cream
¾ c. sugar
1 tsp. Cinnamon
¾ c. walnuts, finely chopped
Directions:
Directions:
Cut butter into flour as for pie crest. Mix egg yolk and sour cream. Add to flour mixture and mix thoroughly. Divide dough into 3 portions. Wrap in waxed paper and chill thoroughly for several hours, or overnight. Roll each portion on floured pastry cloth in a circle about 12 inches in diameter. Combine sugar, cinnamon and walnuts. Sprinkle 1/3 if the mixture on dough. Cut each circle to 16 wedges. Roll each wedge firmly, starting at the outside edge and form into crescent shape. Bake on an ungreased cookie sheet at 375 for about 15 minutes
Number Of Servings:
Number Of Servings:
Yield: 4 dozen
Personal Notes:
Personal Notes:
Enjoy! This cookie is a Christmas tradition

 

 

 

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