Dessertscookiesandcups5.0
My Favorite Butterhorns
Light, buttery cookies, that are the perfect amount of sweet. Such a classic!
👥 36 Servings⏱️ Prep & Cook: 33 min⏳ Prep: 15 min🔥 Cook: 18 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- baking sheet
- oven
- whisk
📝 Preparation Steps
1
Dough
2
In a large bowl combine the flour and salt. Add in the cubed butter and cut in using a pastry cutter or fork until the mixture is crumbly. Add in the egg yolk and sour cream and stir until combined and the dough comes together. Wrap the dough in cling wrap and refrigerate for ⏱️ 3 hours or overnight.
cold butter, cubed13 tablespoonsegg yolk1
3
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
4
For the filling, in a small bowl combine the light brown sugar and cinnamon.
ground cinnamon1 teaspoon
5
Divide the dough into 3, equal portions. Roll each portion out on a floured surface into a thin circle, 12-inches in diameter. Sprinkle 1/3 of the filling mixture onto each dough round.
6
Using a pizza cutter, cut each round into 12 equal wedges. Roll up each wedge, starting at the wide edge tightly. Place onto the prepared baking sheet with the seam side down and pinched.
7
Bake for ⏱️ 16-18 minutes, or until the butterhorns are lightly golden. Some of the filling might leak out, this is fine.
8
Transfer to a wire rack to cool completely.
9
Glaze
10
Whisk the powdered sugar and milk together. Drizzle over the butterhorns when they are warm for a thinner glaze, or when they are cooled for a thicker glaze.
powdered sugar1 cupmilk2 tablespoons
Nutrition Facts
calories
96 calories
fat Content
5 g
serving Size
1 Cookie
fiber Content
0.2 g
sugar Content
5.7 g
sodium Content
71.9 mg
protein Content
1.3 g
trans Fat Content
0 g
cholesterol Content
17.9 mg
carbohydrate Content
11.5 g
saturated Fat Content
3.1 g
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