Butterhorn Cookies with a flaky sour cream pastry dough rolled up with cinnamon sugar and walnuts. The bottoms get deliciously caramelized during baking! So good with an afternoon cup of coffee.
Feeling a bit homesick as I settle back into life in Virginia so I thought I’d post these Butterhorns. Grandma only makes them on Christmas Eve, but they’re really too versatile to label a Christmas cookie (great breakfast pastry). The flaky, buttery dough is similar to pie crust, but enriched with sour cream. It’s then rolled up with walnuts and cinnamon sugar that caramelizes, giving it a nice chewy-crisp texture.
There are a few steps involved with chilling and rolling the dough. This must be done, but since the dough gets divided into 3 parts, you can keep a batch in the refrigerator for a few days or freeze for fresh cookies at a later date. I use a pizza cutter and it makes assembly a breeze.
Grandma’s Butterhorn Cookies
- 1 cup cold butter
- 2 cups all-purpose flour
- 1 large egg yolk, slightly beaten
- 3/4 cup sour cream
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 3/4 cup walnuts, finely chopped
- Cut butter into flour until evenly distributed. Small chunks of butter are ok. Mix egg yolk and sour cream together, then add to flour mixture, stirring just until dough comes together. Divide dough into 3 equal parts, wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.
- Combine sugar, cinnamon and walnuts; set aside.
- Preheat oven to 375°F. Line cookie sheets with parchment paper. Roll one portion of dough into 12-inch circle. Sprinkle with 1/3 of the sugar mix. Cut circle into 16 even wedges and roll up firmly starting with the wide end. Place on cookie sheet and space 2 inches apart. Bake for 15-20 minutes or until delicately browned. Repeat with other 2 portions of dough.