Grandma Helen’s Butterhorn’s
Dessert
Yields1 Serving
Dough
 4 cups sifted flour
 4 sticks sweet butter, cut into pieces
 2 egg yolks
 1 ½ cups sour cream
Filling
 ¾ cup sugar
 1 tbsp cinnamon
 ¾ cup chai-spiced sugar
 1 cup walnuts, finely chopped
Coating
 1 cup sugar
 1 tbsp cinnamon
To make the dough
1

Place flour and butter in a food processor and pulse until the mixture looks like coarse meal. Add the egg yolks and sour cream and pulse again, until the dough just starts to come together.

2

Turn dough out onto a lightly floured surface and divide into 4 pieces. Shape each piece into a disc, wrap individually in plastic wrap and place in an airtight bag. Refrigerate several hours or overnight.

To make the pastries
3

Preheat the oven to 375F. Line 2-4 baking sheets with parchment paper.

4

In a bowl, mix the sugar/chai-spiced sugar (recipe follows) and walnuts together; set aside.

5

Working with one dough disc at a time, turn out onto a lightly floured surface. Roll the dough into an 8” circle. Sprinkle the filling mixture over the surface of the dough.

6

Using a pizza cutter or knife, cut the circle into 12-16 wedges (depending on how large you want the butterhorns). Starting at the wide end, roll each wedge up to the point, place on the cookie sheet with the point on the bottom.

7

Repeat with remaining dough discs until all are rolled, filled, cut, and placed on parchment-lined baking sheets. Each disc makes 12-16 cookies.

8

Bake 14-17 minutes, until golden and just firm to the touch.

9

Remove from the oven and allow the butterhorns to cool on the baking sheet for 4-5 minutes, then roll in the topping
mixture twice and cool completely on a rack.

Ingredients

Dough
 4 cups sifted flour
 4 sticks sweet butter, cut into pieces
 2 egg yolks
 1 ½ cups sour cream
Filling
 ¾ cup sugar
 1 tbsp cinnamon
 ¾ cup chai-spiced sugar
 1 cup walnuts, finely chopped
Coating
 1 cup sugar
 1 tbsp cinnamon

Directions

To make the dough
1

Place flour and butter in a food processor and pulse until the mixture looks like coarse meal. Add the egg yolks and sour cream and pulse again, until the dough just starts to come together.

2

Turn dough out onto a lightly floured surface and divide into 4 pieces. Shape each piece into a disc, wrap individually in plastic wrap and place in an airtight bag. Refrigerate several hours or overnight.

To make the pastries
3

Preheat the oven to 375F. Line 2-4 baking sheets with parchment paper.

4

In a bowl, mix the sugar/chai-spiced sugar (recipe follows) and walnuts together; set aside.

5

Working with one dough disc at a time, turn out onto a lightly floured surface. Roll the dough into an 8” circle. Sprinkle the filling mixture over the surface of the dough.

6

Using a pizza cutter or knife, cut the circle into 12-16 wedges (depending on how large you want the butterhorns). Starting at the wide end, roll each wedge up to the point, place on the cookie sheet with the point on the bottom.

7

Repeat with remaining dough discs until all are rolled, filled, cut, and placed on parchment-lined baking sheets. Each disc makes 12-16 cookies.

8

Bake 14-17 minutes, until golden and just firm to the touch.

9

Remove from the oven and allow the butterhorns to cool on the baking sheet for 4-5 minutes, then roll in the topping
mixture twice and cool completely on a rack.

Grandma Helen’s Butterhorn’s

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