Butterhorn Christmas Cookies – a delicious recipe with flour, butter, sour cream, salt, baking powder, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In large bowl; measure flour, butter, sour cream, salt, baking powder, 1/2 cup sugar, and 1 egg yolk (place egg white in small bowl set aside)
2
With spoon stir until blended and mixture holds together (also works in the mixer, just be sure to cream the butter first).
3
Shape into ball and wrap in plastic wrap chill 2-3 hours until firm.
4
In small bowl stir walnuts cinnamon and 1/2 cup sugar set aside.
5
Preheat oven to 350u00b0
6
Roll out 1/3 of dough to 1/8-thick; use 10-inch round plate as guide.
7
Spread egg white with pastry brush on circle.
8
Cut into 12 equal wedges, using a pizza cutter to do this makes this step a lot easier.
9
Spread walnut mixture and roll starting at curved edge.
10
Place cookies point side down about 1 1/2- inches apart.
11
In cup beat 1 egg and 1/2 teaspoon sugar.
12
Brush cookies.
13
Bake 15-20 minutes.
1078
kcal
Calories
70
g
Fat
102
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups flour, 1 cup salted butter, 1/2 cup sour cream, 1/4 teaspoon salt, and more.
Yes, Butterhorn Christmas Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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