Grandma’S Butter Horns
- 2 cups All-purpose Flour
- 1/8 teaspoons Salt
- 1/2 pounds Cold Butter (1 Cup Or 2 Sticks)
- 3/4 cups Sour Cream
- 1 whole Egg Yolk
- 3/4 cups Granulated Sugar
- 1 teaspoon Cinnamon
- 3/4 cups Walnuts
- 10 dashes Powdered Sugar, For Dusting
- In large bowl, combine flour, salt, and butter until coarse crumbs form. Stir in sour cream and egg yolk until dough comes together; you may want to use your hands. Form into a fat disc shape, wrap in waxed paper and refrigerate 2-3 hours.
- To form cookies, remove dough from fridge and let it warm up for 5-10 minutes while you make the filling. In a food processor, combine sugar, cinnamon and walnuts. Pulse the mixture until the nuts have practically become almost as small as the sugar granules.
- Cut the dough into 4 equal pieces. Flour your board liberally and roll out one piece of dough into a circle that is 12-14 inches across and 1/8 inch thick. You want the circle to be pretty even, but it doesn't doesn't have to be perfect.
- Sprinkle on 1/4th of the sugar walnut mixture over the entire circle. Using a sharp knife, cut dough into 12 even triangular pieces (just like you're cutting a pie). Roll up each triangle tightly, starting at the wide end to form crescent shapes. Place onto an ungreased cookie sheet. Continue this process with remaining dough and filling.
- Bake at 300 degrees for 25-30 minutes. When you take them out of the oven, the cookies should be pretty much dry to the touch. (If you are using a non-stick darker cookie sheet, these are going to cook faster. You want the bottoms of the cookies to be light brown, not dark brown! So be careful.)
- After 5 minutes, remove cookies onto a cooling rack and dust with powdered sugar. Store at room temperature in an airtight container for up to 5 days.
allpurpose, salt, butter, ube, egg, sugar, cinnamon, walnuts, sugar
Taken from tastykitchen.com/recipes/desserts/grandmae28099s-butter-horns/ (may not work)