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Flaky Butter Horn Cookies

I make this cookie year round, but it has become such a favorite it is now part of the mandatory Christmas cookie list. It is a close second to my Grandma Lil’s date cookies. This cookie is not only flaky, it melts in your mouth. And, what I love about making it is that you can do it in two parts. The dough needs to chill so I make it the day before I plan to make the cookies and then the cookies bake up in no time the next day. If you try them see if you can eat just one. Enjoy.

Makes 48 cookies


1-cup (2 sticks) butter, room temperature

1 egg yolk

¼ cup sour cream

2 cups flour

1-cup sugar

1 tsp. ground cinnamon

1 cup chopped walnuts


In electric mixer, cream butter. Add egg yolk and sour cream. Blend well. On low speed, gradually add flour. Turn out dough onto lightly floured surface and knead until well blended. Divide into 3 equal balls and slightly flatten. Wrap in plastic wrap and refrigerate 1-2 hours or overnight.

Preheat oven to 375 degrees.

In a small bowl, mix sugar, cinnamon and nuts. Set aside.

Using a lightly floured rolling pin, roll out each piece into a circle until very thin, like a pie crust, on lightly, on a lightly floured surface. Spread 1/3 of sugar mixture over each circle of dough.

Using a pastry cutter, cut each circle into 16 wedges.

Roll each wedge, starting at the wide end, toward the center of the circle. Pinch at middle to adhere loose end of dough. Slightly curve cookies into a half-moon shape and place on parchment-lined cookie sheet. Be sure to tuck loose ends of dough underneath cookies so it doesn’t open while baking.

Bake 15-20 minutes or until light brown. Cool on rack. Store in airtight container.


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