Grandma Womack's Butterhorn Cookies

These "butterhorns" are a traditional Christmas favorite around the Womack homesteads, but can be made and served all year round. Delicious, flaky, buttery, crusted cookies rolled in the shape of miniature croissants, sprinkled with a nutty, cinnamon-sugar mix.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 160 Calories

Ingredients

• 2 cups all-purpose flour
• ¾ cup white sugar
• 1 teaspoon ground cinnamon
• ¾ cup chopped walnuts
• ¾ cup sour cream
• 2 cups unsalted butter, softened
• 1 large egg yolk

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Cut butter into flour in a large mixing bowl with your fingertips. Add sour cream and egg yolk; mix thoroughly until a firm dough is formed. Shape dough into a large ball, cover with waxed paper or plastic wrap, and refrigerate until fully chilled, at least 2 hours.

Step 3

Combine sugar, walnuts, and cinnamon in a small bowl.

Step 4

Remove dough from the refrigerator and cut into 3 equal pieces. Roll 1 piece of dough into a circle. Sprinkle with 1/3 of the sugar mixture and press it into the dough. Cut into 12 wedges (like a pie) and roll each piece from the wide side to the tip to make a croissant-shaped cookie; place on the prepared baking sheets. Curl the tips of each cookie towards you to form a curved horn shape. Repeat with remaining dough and sugar mixture to form remaining cookies.

Step 5

Bake in batches in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.