Heavenly Butterhorn Cookies Recipe by Grandma Womack

Ingredients

• Softened unsalted butter, two cups in measure,
• All-purpose flour, two cups, for a texture that's a treasure.
• Three-fourths cup of sour cream, for a creamy taste,
• One large egg yolk, to bind with grace.
• White sugar, three-fourths cup, for sweetness untold,
• Chopped walnuts, three-fourths cup, for crunch that won't withhold.
• A teaspoon of ground cinnamon, to add a spicy twist,
• These varied ingredients, in your recipe list.

Step 1

Begin by gently blending the butter with flour in a spacious mixing bowl using just your fingertips, allowing the ingredients to meld together. Once combined, introduce the sour cream and egg yolk, ensuring a thorough mix until a cohesive dough takes shape. Form this dough into a sizable ball, envelop it carefully with waxed paper or plastic wrap, and let it rest in the refrigerator until perfectly chilled, ideally for a minimum of 2 hours.

Step 2

To kickstart the baking process, preheat your oven to a toasty 375 degrees F (190 degrees C) and prepare two baking sheets by lining them with parchment paper.

Step 3

In a separate small bowl, stir together the sugar, walnuts, and cinnamon to create a delightful mixture of flavors.

Step 4

Retrieve the chilled dough from the refrigerator, and divide it evenly into three portions. Take one piece of dough and roll it out into a circular shape. Sprinkle a third of the sugar concoction over the surface, gently pressing it in. Slice the dough into 12 wedges resembling a pie, then roll each wedge from the wider end to the tip, forming charming croissant-shaped cookies. Place these creations on the awaiting baking sheets, and don't forget to curl the tips of each cookie towards you, crafting a lovely curved horn shape. Repeat this process with the remaining dough and sugar mixture until all cookies have taken form.

Step 5

Slide the baking sheets into the preheated oven, allowing the cookies to bake to a beautiful golden brown hue, a process that typically takes around 20 to 25 minutes. Once done, let the cookies cool on the baking sheets for a brief minute before transferring them to a wire rack to achieve a complete cooling.