BUTTER HORNS

These cookies, which have a great flaky dough and are filled with cinnamon and sugar, have always been a part of fancy wedding cookie trays. Years ago, it was a tradition for the bride and groom to visit all of the guest tables with a large platter of cookies. This gave everyone an opportunity to visit, taste the cookies, and in a very subtle way, allowed the bride and groom to collect the gift envelopes.

 

 

CRUST

1/2 POUND BUTTER, SOFTENED
1 EGG YOLK
¾ CUP SOUR CREAM
2 CUPS FLOUR

FILLING

1 CUP SUGAR
1 TEASPOON CINNAMON
1 CUP CHOPPED WALNUTS

1. In an electric mixer, cream the butter. Add egg yolk and sour cream. Blend well. On low speed, gradually add the flour. Turn out dough onto a lightly floured surface and knead until well blended. Wrap dough in plastic wrap and refrigerate for 1 to 2 hours or overnight.

2. Preheat oven to 375°F.

3. . In a small bowl, mix sugar, cinnamon, and nuts. Set aside.

4. Divide the dough into three equal pieces. Using a lightly floured rolling pin, roll out each piece until very thin, like a pie crust, on a lightly floured surface. Spread a third of the sugar mixture over the circle of dough.

5. Using a pastry cutter, cut the circle into 16 wedges.

6. Roll each wedge, starting at the wide end, toward the center of the circle. Pinch at the middle to adhere loose end of the dough. Slightly curve the cookie into a half-moon shape and place on a parchment-lined cookie sheet. Be sure to tuck the loose end of the dough underneath the cookie so it doesn’t open while baking.

7. Bake for 15 to 20 minutes, or until lightly browned. Remove the cookie sheet from the oven.

8. Remove the cookies from cookie sheet with a metal spatula onto a wire cooling rack. Cool. Store cooled cookies in an airtight container.

YIELDS ABOUT 48 COOKIES