Horn Walnut Cookies Recipes

WALNUT HORN COOKIES

Steps:

• In a large bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth. Shape into 1-in. balls; place in a container with waxed paper separating each layer. Cover and refrigerate overnight. , For filling, combine walnuts and 3-3/4 cups sugar (the mixture will be dry). In a small bowl, beat egg whites until soft peaks form; fold into nut mixture. Add extracts and a few drops of water if necessary until filling reaches a spreading consistency. , Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered. Place a few balls at a time between two sheets of waxed paper. , Roll balls into 2-1/2-in. circles. Gently spread about 2 teaspoons of filling over each. Roll up; place seam side down on ungreased baking sheets. Curve the ends slightly. Bake at 350° for 20 minutes or until lightly browned. Cool on wire racks.

HORN WALNUT COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, beat 1 cup butter and the cream cheese until light and fluffy, 5-7 minutes. Gradually add flour, beating until mixture forms a ball. Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-in. circle. , Melt the remaining 1 teaspoon butter. In a large bowl, combine walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each into 12 wedges. Roll up wedges, starting from the wide ends., Place point side down on greased baking sheets. Curve ends to form crescents. Bake until lightly browned, 35-40 minutes. Remove to wire racks., Place remaining sugar in a small shallow bowl. Roll warm cookies in sugar.

WALNUT HORN COOKIES

Steps:

• In large mixing bowl, cream 1 cup butter and cream cheese until light and fluffy.
• Gradually add flour, beating until a ball forms.
• Divide dough into four portions.
• Roll each portion into a 12-inch circle.
• Melt the remaining butter.
• In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter.
• Spread over each circle.
• Cut each into 12 wedges.
• Roll up wedges, starting from the wide ends.
• Place on greased baking sheets.
• Curve ends to form crescents.
• Bake at 325 degrees for 35-40 minutes or until lightly browned.
• Remove to wire racks.
• Place remaining sugar in a large resealable plastic bag.
• Add warm cookies, a few at a time, and gently shake to coat.

WALNUT COOKIES

Steps:

• Whisk flour, salt, cinnamon, and ginger in a medium bowl. Beat butter, cream cheese, and sugars with a mixer on medium speed until fluffy, about 2 minutes. Beat in yolk and walnut liqueur, then add flour mixture, beating until just combined. Form dough into a 1-inch-thick disk, wrap in plastic, and refrigerate for 1 hour.
• Using a dry pastry brush, generously dust a walnut springerle mold with confectioners' sugar. Cut a piece of dough about the size of the mold. Press dough into mold with fingers, working from center. Gently coax dough out of mold with fingertips and onto a baking sheet, and trim edges with a knife. Repeat, spacing cookies 1 inch apart on sheets and cleaning mold often. Freeze for 1 hour.
• Preheat oven to 325 degrees. Bake cookies until set, 25 to 30 minutes. Let cool on sheets on wire racks. Pipe or spread 1 teaspoon chocolate-walnut filling on flat side of 1 cookie. Press flat side of another cookie onto filling to sandwich. Repeat with remaining cookies and filling.

MOM'S NUT HORNS

Steps:

• Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
• Combine walnuts, sugar, and cinnamon in a small bowl.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
• Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
• Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

WALNUT HORN COOKIES

Steps:

• Crust: Mix butter, cream cheese, egg yolks and flour; beat until smooth. Shape into 1 inch balls. Place into a container with wax paper separating each layer. Cover and refrigerate overnight.
• Filling: Combine walnuts and 3 3/4 cups confectioners' sugar (the mixture will be dry). In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture. Add vanilla and almond extracts and a few drops of water if necessary until filling reaches a spreading consistency. Place remaining confectioners' sugar (2 3/4 cup) in a separate bowl.
• Roll cream cheese balls in sugar until completely covered. Place a few balls at a time between two sheets of wax paper. Roll balls flat into 2 1/2 inch circles. Gently spread 1-2 teaspoons of filling over each. Roll up; Place seam side down on ungreased baking sheets. Curve the ends slightly to look like horns.
• Bake at 350°F for 20 minutes or until lightly browned. Cool on wire racks.

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.