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Butterhorn Christmas Cookies

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“This recipe has been in our family for many years. They are a tad bit tedious but very much worth it.”
READY IN:
3hrs 15mins
YIELD:
36-48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. 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)
  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 ½ cup sugar set aside.
  5. Preheat oven to 350°
  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 ½ teaspoon sugar.
  12. Brush cookies.
  13. Bake 15-20 minutes.

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