Grandmas Butterhorns Recipes

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GRANDMA WOMACK'S BUTTERHORN COOKIES



Grandma Womack's Butterhorn Cookies image

These "butterhorns" are a traditional Christmas favorite around the Womack homesteads, but can be made and served all year round. Delicious, flaky, buttery, crusted cookies rolled in the shape of miniature croissants, sprinkled with a nutty, cinnamon-sugar mix.

Provided by Douglas Womack

Categories     Desserts     Cookies     Butter Cookie Recipes

Time 3h

Yield 36

Number Of Ingredients 7

2 cups unsalted butter, softened
2 cups all-purpose flour
¾ cup sour cream
1 large egg yolk
¾ cup white sugar
¾ cup chopped walnuts
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 10.1 g, Cholesterol 34.9 mg, Fat 13 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 7.3 g, Sodium 4.3 mg, Sugar 4.3 g

GRANDMA'S BUTTERHORNS



Grandma's Butterhorns image

These butterhorns are the ones my Grandma makes for every holiday and special occasion. They're cute little sweet rolls topped with a vanilla glaze.

Provided by Pinch of Yum - adapted from Grandma R's recipe

Categories     Dessert

Time 50m

Number Of Ingredients 8

2 cups flour
12 oz. cottage cheese
2 sticks butter/margarine
dash of salt
2 cups powdered sugar
2 tbs. butter/margarine
2 tbs. milk
1 tsp. almond flavoring

Steps:

  • Beat cottage cheese and butter together. Add in flour and salt. Mix together and refrigerate overnight.
  • Divide dough into 4 parts. Roll out each part like pie dough, and cut into 12 pie shaped wedges. Roll big end to little end.
  • Bake on greased cookie sheet and 350 for 30 minutes. Cool.
  • Mix frosting ingredients together (sugar through almond flavoring) and spread on cooled crescents.

Nutrition Facts : Calories 83 calories, Sugar 4.9 g, Sodium 51.2 mg, Fat 4.6 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 9 g, Fiber 0.1 g, Protein 1.7 g, Cholesterol 12.8 mg

GRANDMA'S BUTTERHORN COOKIES



Grandma's Butterhorn Cookies image

This Butterhorn recipe consists of cinnamon, sugar and ground walnuts. They are tender moist little gems that will find a place in your heart.

Provided by Lauren

Categories     Dessert

Time 3h45m

Number Of Ingredients 9

2 cups all purpose flour
1/2 lb cold butter (1 cup or 2 sticks)
1 egg yolk
3/4 cup sour cream
1/8 teaspoon salt
1 teaspoon cinnamon
3/4 cup walnuts
3/4 cup granulated sugar
powdered sugar (for dusting)

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!

Nutrition Facts : Calories 85 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 43 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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