Nut Horn Cookies
We all have those family recipes that are made annually, especially around Christmas time. I’ve been in serious cookie mode, so what better time than now to share my family’s go-to cookie of December? Also, can we talk about how Christmas is two days away?! Time has been so weird this year, but I don’t want the Christmas magic to end! I think I’ll keep baking cookies through January to attempt to keep the magic alive.
Anyway, these cookies are called nut horns in my family’s house. I have no idea where the recipe came from. It may have been my grandmother’s family or could have been an old Good Housekeeping magazine. Either way, the recipe is written in my mother’s beautiful handwriting and kept in a random pile of her recipe stash.
​I love these cookies because they are a great texture. Crunchy on the outside and soft on the inside. Because they’re a rolled cookie, you get both so easily! Making these cookies only requires a few ingredients, but it does take a little time. I usually make this dough the night before I want to bake them because they have to refrigerate overnight or for a full day. ​
Simply mix by hand flour, butter, egg yolk, sour cream, and walnuts. That’s it! This makes a crumbly dough that sets overnight. The next day, you cut the dough in four parts and roll each piece into circles about ⅛ inch thick. Coat with sugar and cinnamon, cut into wedges and roll them. After baking they get tossed with confectioner sugar. So YUM!
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This recipe will always take me home for Christmas. I think this year that is something we all need. Anyone else have those recipes that take them to a specific time and place?
Nut Horn Cookies
Ingredients
Cookie
- 2 cups flour
- 2 sticks salted butter
- 1 egg yolk
- 3/4 cup sour cream
- 3/4 cup walnuts chopped
Topping
- 3/4 cup sugar
- 1 tbsp cinnamon
- 1/2 cup confectioner sugar
Instructions
- Cut butter into flour with pastry cutter or fingertips
- Add sour cream, walnuts, and egg yolk
- Mix into dough with hands
- Wrap in wax paper and plastic wrap and refrigerate overnight 5. Allow dough to come to room temperature
- Preheat oven 375 F
- Mix the sugar and cinnamon in a small bowl and set aside
- Cut into four equal pieces
- For each piece, use a rolling pin to create 1/8 inch thick circle
- Sprinkle the cinnamon and sugar mixture over the dough
- Cut into 12 equal wedges
- Roll each wedge and place on lined baking sheet
- Bake for about 20 minutes or until lightly browned
- Toss in confectioner sugar when cookies are cool to the touch, but still warm.
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