Cinnamon Walnut Butterhorns Food

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!

NUT-FILLED BUTTERHORNS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add sugar; let stand for 5 minutes. Add the butter, cream cheese, cream, sour cream, egg yolks, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 2 tablespoons sugar, beating until glossy stiff peaks form. Fold in nuts., Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 12-in. circle; spread a fourth of the filling over each circle. Add cinnamon if desired to remaining sugar; sprinkle over filling. , Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 3 in. apart on greased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 17-20 minutes or until golden brown. Remove from pans to wire racks to cool. , For icing, in a large bowl, combine the confectioners' sugar, butter, extract if desired and enough milk to achieve drizzling consistency. Drizzle over rolls.

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.

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.

CINNAMON WALNUT BUTTERHORNS

Steps:

• In a large bowl, combine hot milk and butter.
• Stiruntil butter is melted.
• Cool.
• Add in eggs and sugar.
• Dissolve yeast in the warm water and let stand 5 minutes until bubbly.
• Add to milk mixture.
• Beat in flour by hand or with heavy duty mixer, keeping dough satiny.
• Cover and refrigerate 2 hours or up to 4 days.
• Divide dough into 4 parts.
• On floured surface, roll each part at a time to make 12 inch circles.
• Spread each circle with 1/4 of the butter.
• Mix sugar and cinnamon.
• Sprinkle each circle with 1/4 of the mixture.
• Sprinkle each circle with 1/4 of the walnuts.
• Cut each circle into 8 equal wedges.
• Roll each wedge starting with the wide end to make a crescent shape.
• Place on greased cookie sheet.
• Let rise until puffy, about 45 min to 1 hour.
• Mix egg and milk to make glaze.
• Brush rolls with mixture.
• Bake at 375 for 13 to 15 minutes.

MY FAVORITE BUTTERHORNS

Steps:

• In a large bowl combine the four and salt. Add in the cubed butter and cut in using a pastry cutter or fork until the mixture is crumbly. Add in the egg yolk and sour cream and stir until combined and the dough comes together. Wrap the dough in cling wrap and refrigerate for 3 hours or overnight.
• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• For the filling, in a small bowl combine the light brown sugar and cinnamon.
• Divide the dough into 3, equal portions. Roll each portion out on a floured surface into a thin circle, 12-inches in diameter. Sprinkle 1/3 of the filling mixture onto each dough round.
• Using a pizza cutter, cut each round into 12 equal wedges. Roll up each wedge, starting at the wide edge tightly. Place onto the prepared baking sheet with the seam side down and pinched.
• Bake for 16-18 minutes, or until the butterhorns are lightly golden. Some of the filling might leak out, this is fine.
• Transfer to a wire rack to cool completely.

GERMAN BUTTERHORNS

Steps:

• Sift together flour, sugar, salt and yeast. Cut in shortening until dough resembles pie dough. Add egg yolks, vanilla and sour cream. Mix with hands until dough forms a ball. Divide into 5 even balls and refrigerate for 6 hrs or overnight.
• When ready to roll out the dough make the filling by beating the egg whites until stiff. Add sugar and vanilla; beat well. Fold in walnuts.
• Sprinkle bread board with powdered sugar and roll each ball of dough into a 12 inch circle. Cut each circle into 6 pie shaped pieces. Spread with filling and roll up, starting at the wide end.
• Bake at 375 degrees for 15 minutes. Butter horns will be a light golden color when done.
• At this time in a small sauce pan melt the butter for the glaze, remove from heat and stir in powdered sugar and the almond extract -- add a bit more butter or sugar as needed so that you can dip the tops of the butterhorns in the glaze and place on wax paper to set up.
• Enjoy!