ITALIAN HORN COOKIES
My family has been making these delicate fruit-filled cookies for generations. They're light and flaky, with the look of an elegant old-world pastry. -Gloria Siddiqui, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into 4 portions. Cover and refrigerate for 2 hours. , On a lightly floured surface, roll each portion to 1/8-in. thickness. With a fluted pastry cutter, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over the filling and seal. Sprinkle lightly with sugar. , Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are light brown. Cool on wire racks. If desired, dust with confectioners' sugar before serving.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERHORNS
To DIE for, buttery crescent rolls that divide up the work between two days. This yeast-raised dough may be kept in the refrigerator, and used over a period of 2 weeks! So you can make them fresh when you like.
Provided by CPSC
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 10h15m
Yield 16
Number Of Ingredients 9
Steps:
- Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
- Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
- After the dough has risen, punch down, cover, and refrigerate overnight.
- Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.
- Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 42.3 g, Cholesterol 82.5 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.8 g, SaturatedFat 11.6 g, Sodium 291.7 mg, Sugar 8.1 g
BUTTERHORN CHRISTMAS COOKIES
This recipe has been in our family for many years. They are a tad bit tedious but very much worth it.
Provided by Jennifer Iadevaia
Categories Dessert
Time 3h15m
Yield 36-48 cookies
Number Of Ingredients 9
Steps:
- In large bowl; measure flour, butter, sour cream, salt, baking powder, ½ cup sugar, and 1 egg yolk (place egg white in small bowl set aside)
- With spoon stir until blended and mixture holds together (also works in the mixer, just be sure to cream the butter first).
- Shape into ball and wrap in plastic wrap chill 2-3 hours until firm.
- In small bowl stir walnuts cinnamon and ½ cup sugar set aside.
- Preheat oven to 350°
- Roll out 1/3 of dough to 1/8-thick; use 10-inch round plate as guide.
- Spread egg white with pastry brush on circle.
- Cut into 12 equal wedges, using a pizza cutter to do this makes this step a lot easier.
- Spread walnut mixture and roll starting at curved edge.
- Place cookies point side down about 1 1/2- inches apart.
- In cup beat 1 egg and ½ teaspoon sugar.
- Brush cookies.
- Bake 15-20 minutes.
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.
Provided by Douglas Womack
Categories Desserts Cookies Butter Cookie Recipes
Time 3h
Yield 36
Number Of Ingredients 7
Steps:
- 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.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Combine sugar, walnuts, and cinnamon in a small bowl.
- 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.
- 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.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 10.1 g, Cholesterol 34.9 mg, Fat 13 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 7.3 g, Sodium 4.3 mg, Sugar 4.3 g
BUTTER NUT HORN COOKIES
YOU MUST USE BUTTER NOT MARGARINE
Provided by Carol Kostantinovich
Categories Cookies
Time 15m
Number Of Ingredients 14
Steps:
- 1. Mix butter into dry ingredients until size of a pead. Beat eggs and Add eggs,milk, and lemon rind.
- 2. Pinch off a piece of dough and roll in palm of hand. Should be about the size of a walnut You will get about 144 (12 doz)cookies.
- 3. Cover and refrigerate for at least 2 hours, to harden the butter a little.
- 4. Remove about 2 dozen dough balls from the refrigerator at a time. Keep the rest in the frig. until ready to roll out and bake.
- 5. Make nut filling. Put about 1/2 or the ground nuts in a 2-1/2 qt saucepan. Add about 1/2cup sugar and 1/2 cup of milk 1/2 stick margarine and 1/2 teaspoon vanilla. Stir and add more nuts or more milk as needed to form a paste. Heat up on low.
- 6. Roll a ball of the dough out using powdered sugar instead of flour to coat the rolling pin and board. Preheat oven to 325 degrees.
- 7. Place a small amount, (the size a a baby's feeding spoon), in the center and roll up dough. don't roll too tightly. Pinch ends to seal, shape like a crescent, and put on cookie sheet, seam side down.
- 8. Bake 12-15 minutes, or until LIGHTLY BROWNED around the edges. Don't brown too much.
- 9. Remove cookies from cookie sheet to cool. Sprinkle immediately with powdered sugar, and then again before serving.
- 10. Some of the filling may run out. Just pinch off. You will learn how thick to make it. If too thin, add more nuts to the filling, if too thick, add more milk, a little at a time.
- 11. They are a LOT of work, but they are delicious!!!!
PECAN BUTTER HORN COOKIES
These are so good, abit time consuming but well worth it. Recipe does not double well. While one batch is chilling I start the next batch.
Provided by jan007
Categories Breads
Time 3h10m
Yield 48 cookies
Number Of Ingredients 13
Steps:
- Stir flour, baking powder, and salt together in mixing bowl.
- Cut in butter.
- Dissolve yeast in warm water stir in egg yolks, sour cream and vanilla.
- Blend into flour mixture.
- Refrigerate 1 hour.
- Heat oven to 400' degrees F.
- Beat egg whites until foamy gradually add sugar beat until stiff.
- Fold in nuts and almond extract.
- Divide dough into 4 parts.
- On a board sprinkled with powdered sugar roll each out into 9 inch circles.
- Cut each circle into 12 wedges.
- Spread 1 heaping teaspoonful meringue on each.
- Roll up beginning at wide end.
- Bake on lightly greased baking sheet.
- 10-12 minutes until golden brown.
- Cool Roll in powdered sugar.
OLD WORLD BUTTER HORNS
Light and flaky filled cookie. One of my mother's dear friends, a woman of German heritage, shared this recipe with her more than 40 years ago. At the time, it had been in her family for more than 100 years! It has always been my favorite cookie for special occasions and still is. We use two variations for the filling: the traditional orange date nut filling provided here or, mincemeat, a family favorite, during the holiday season. The filled cookies freeze well and can be baked off straight from the freezer. For best results, be certain that the dough is thoroughly chilled before rolling out and that the filling has cooled completely before use.
Provided by Hotelier in Holland
Categories Dessert
Time 30m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 10
Steps:
- Add salt to flour and sift if needed.
- Use a food processor to quickly cut chilled butter and cottage cheese into flour as with making any pastry dough (process until dough forms ball). Two dinner knives will also work well, if a food processor is not available.
- Divide dough into 4 equal parts, form into balls, wrap in plastic wrap and chill overnight or for at least 4 hours.
- Remove chilled dough balls from the refrigerator one at a time and sprinkle with flour.
- Roll each ball into a 8-10 inch circle on a well floured surface.
- Cut circles into 8 wedges (pie slice style).
- Place 1 teaspoons of cooled filling near edge of wide end of wedge, roll up towards small end and form each cookie into a crescent (horn).
- Place folded side down on ungreased cookie sheet.
- Bake in preheated oven (400F) for 15-20 minutes.
- Place on rack to cool and sprinkle immediately with powdered sugar.
- FILLING.
- Place all filling ingredients into heavy saucepan (cast iron preferred).
- While stirring continuously, cook until it forms a thick solid sticky mass.
- Set aside to cool thoroughly before use.
Nutrition Facts : Calories 120.5, Fat 7.3, SaturatedFat 4, Cholesterol 16.6, Sodium 103, Carbohydrate 12, Fiber 0.6, Sugar 5, Protein 2.2
More about "butter horn cookies recipes"
GRANDMA'S BEST BUTTERHORN COOKIES (CINNAMON SUGAR)
From kitchengidget.com
4.4/5 (88)Total Time 1 hr 10 minsCategory Cookies & BarsCalories 173 per serving
- 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.
HUNGARIAN BUTTERHORN COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine AmericanTotal Time 2 hrs 25 minsServings 32Calories 6594 per serving
BUTTER COOKIE RECIPES
From allrecipes.com
BUTTER HORN COOKIES RECIPE | CDKITCHEN.COM
From cdkitchen.com
BUTTER HORN COOKIE - COOKEATSHARE
From cookeatshare.com
TOP 40 ITALIAN BUTTER HORN COOKIE RECIPE RECIPES
From kramke.motoretta.ca
BUTTER HORN COOKIES - RECIPES - COOKS.COM
From cooks.com
HUNGARIAN BUTTER HORNS COOKIES - RECIPE - COOKS.COM
From cooks.com
OLD WORLD BUTTER HORNS - RECIPE - COOKS.COM
From cooks.com
TOP 49 BUTTER NUT HORN COOKIE RECIPE RECIPES
From fakomansaha.churchrez.org
TOP 40 BUTTER HORN COOKIES RECIPES - ALHIKMAHFM.DIXIESEWING.COM
From alhikmahfm.dixiesewing.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love