Cookies

BUTTERHORNS

  • 2 cups Flour
  • 1 cup Butter, softened
  • 1 Egg yolks
  • 3/4 cup Sour cream
  • Cinnamon & sugar*
  • Nuts, chopped*

    • 1. In a medium bowl, cut butter into flour. Add egg yolk and sour cream. Mix well. Shape into a ball; cover and refrigerate several hours or overnight.

    2. Preheat oven to 375°. Cover cookie sheets with parchment paper.

    3. Divide dough into 3 parts. Roll out each into a large circle. Sprinkle with cinnamon, sugar and nuts. Slice each circle into 8 wedges (like a pizza). Roll each wedge into a crescent.

    4. Bake 20 mins or until golden brown. Transfer to wire racks to cool. Makes 24.

    *I also like to fill with strawberry preserves or almond paste. I drizzle melted chocolate on the almond paste ones.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!