Ingredients for Butterhorn Christmas Cookies
- 4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup sour cream
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 large egg yolk, 1 large egg white, 1 large egg
- 1/2 cup chopped walnuts
- 1/4 cup granulated sugar, 1 teaspoon granulated sugar
- 1 teaspoon ground cinnamon
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How to Make Butterhorn Christmas Cookies
- In a large bowl, whisk together 4 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt.
- Cut in 1 cup (2 sticks) of softened unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup of sour cream and 1 large egg yolk until just combined. The dough will be slightly sticky.
- Shape the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2-3 hours, or until firm.
- In a small bowl, combine 1/2 cup chopped walnuts, 1 teaspoon ground cinnamon, and 1/4 cup granulated sugar. Set aside.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out one-third of the chilled dough to 1/8-inch thickness.
- Use a 10-inch round plate or bowl as a guide to cut out a circle of dough.
- Brush the circle of dough with 1 large egg white using a pastry brush.
- Cut the circle into 12 equal wedges using a pizza cutter (this makes it much easier!).
- Sprinkle each wedge generously with the walnut mixture.
- Starting at the curved edge, roll each wedge up tightly into a crescent shape.
- Place the cookies point-side down on ungreased baking sheets, leaving about 1 1/2 inches between each cookie.
- In a small bowl, whisk together 1 large egg and 1 teaspoon of granulated sugar.
- Brush the tops of the cookies with the egg wash.
- Bake for 15-20 minutes, or until the edges are lightly golden brown. Let the cookies cool completely on the baking sheets before serving or storing.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
22g
Fat
19g
Carbs
3g
