About this time of year I start running through my mental inventory of holiday entertaining trickery.
I've got some good ones (See "Recipes" in the side bar.), but I'm always scouting for new ideas. Today I'm in the mood to experiment with something sweet.
Butterhorns.
This version is made with cinnamon and walnuts. Can't go wrong with those for holiday baking. I'm not sure if these are a pastry like cookie or a cookie like pastry. Either way, they were sweet flakey goodness. I think they'd be great for any brunch, afternoon nibble with coffee, or late night holiday kitchen raiding.
Butterhorns
2 sticks butter
2 cups flour
⅔ cup sour cream
1 egg yolk
¾ cup sugar
¾ cup chopped walnuts (You could totally use pecans instead if you like!)
Heaping teaspoon cinnamon
Mix together the butter, flour, sour cream, and egg yolk. (I used a food processor, mixing first the butter and flour, then adding the sour cream and egg yolk until a dough formed. I'm sure you could do this by hand or with a stand mixer as well.)
Separate dough into five equal portions and wrap in waxed paper. Chill at least 2 hours.
Mix sugar, walnuts and cinnamon in a bowl and set aside.
When you are ready to roll out your doughs, prepare your work surface with a generous dusting of flour. Working with one portion at a time (leave the rest in the fridge), sprinkle with flour and roll out into a circle about 11 inches in diameter (Yes, I totally measured.).
Spread two heaping spoonfuls of of the sugar mixture over the rolled out dough, almost to the edges. (I just used a cereal spoon.) Pat the mixture down into the dough a bit.
Using a pizza cutter or a sharp knife, cut the circle into 12 equal wedges.
Starting with the wide end, roll each wedge into a crescent shape. Place on an ungreased cookie sheet. (I lined my cookie sheet with parchment paper for easier clean up.)
Bake at 375° for 25-30 minutes. They should be a nice golden brown.
Makes 5 dozen.
These freeze beautifully and get eaten fast.
Heaping teaspoon cinnamon
Mix together the butter, flour, sour cream, and egg yolk. (I used a food processor, mixing first the butter and flour, then adding the sour cream and egg yolk until a dough formed. I'm sure you could do this by hand or with a stand mixer as well.)
Separate dough into five equal portions and wrap in waxed paper. Chill at least 2 hours.
Mix sugar, walnuts and cinnamon in a bowl and set aside.
When you are ready to roll out your doughs, prepare your work surface with a generous dusting of flour. Working with one portion at a time (leave the rest in the fridge), sprinkle with flour and roll out into a circle about 11 inches in diameter (Yes, I totally measured.).
Spread two heaping spoonfuls of of the sugar mixture over the rolled out dough, almost to the edges. (I just used a cereal spoon.) Pat the mixture down into the dough a bit.
Using a pizza cutter or a sharp knife, cut the circle into 12 equal wedges.
Starting with the wide end, roll each wedge into a crescent shape. Place on an ungreased cookie sheet. (I lined my cookie sheet with parchment paper for easier clean up.)
Bake at 375° for 25-30 minutes. They should be a nice golden brown.
Makes 5 dozen.
These freeze beautifully and get eaten fast.
YUMMY! I'm so going to make these, thx for sharing! xo
ReplyDelete