Grandmas Butterhorn Cookies Recipes

GRANDMA'S BUTTER HORNS (BROWN SUGAR WALNUT RUGELACH)

Steps:

• Add the flour to a large bowl. Using a pastry cutter, two knives or your fingers, cut the butter into the flour, until it resembles even-sized crumbs. Add in the sour cream and egg yolk. Mix until the dough comes together in large clumps.
• Form the dough into three equal sized balls. Pat each into a disc and then wrap tightly with plastic wrap.
• Transfer to the refrigerator and let chill at least 2 hours or even overnight, until well chilled. You want it to be firm enough so that you can roll it out easily.
• Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
• In a medium bowl, mix together the walnuts and brown sugar until well combined, making sure to break up any clumps of brown sugar. Set aside.
• Working one ball of dough at a time (keep the other balls in the fridge while you do this), place the chilled dough on a well-floured work surface (I like to do this on well-floured parchment paper). Roll out into a circle that is between ⅛ and ¼ inch in thickness.
• Sprinkle ⅓ of the walnut / sugar mixture evenly over the dough (all the way to the edges) then press down lightly into the dough. With a pastry or pizza cutter, slice the dough like you would a pizza, into 16 equal triangles.
• Starting with the wide end, roll up each triangle - some of the filling will fall out - that's totally fine. Place the shaped cookies on the prepared baking sheet, with the seam side / tip down. Repeat this process with the remaining two balls of dough.
• Bake for about 22 to 24 minutes, until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If baking in batches, keep any unbaked, shaped cookies in the refrigerator.
• Once completely cool, dust generously with confectioners' sugar.

GRANDMA WOMACK'S BUTTERHORN COOKIES

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.

GRANDMA'S BUTTERHORN COOKIES

Steps:

• 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 food processor, combine sugar, cinnamon and walnuts. Pulse the mixture until the nuts have practically become almost as small as the sugar granules.
• Next, 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 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 Butter Horns at 300 degrees for 25-30 minutes. I cooked mine for 32 minutes. When you take them out of the oven, they shouldn't be shiny and the dough should be pretty much dry to the touch. At 25 minutes, I could still see a little butter in the dough that was making the dough moist still, so after a few minutes more in the oven, that went away and they looked cooked. As a reminder, 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 on the baking sheet, remove to a cooking rack.
• Dust all the Butter Horns with powdered sugar and enjoy!
• I decided to give some away and pack them in these cute little glassine bags! Adorable!

BUTTERHORN CHRISTMAS COOKIES

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.