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NUT HORNS

Professional baker Mary Ann Williams shared some of her favorite cookie recipes from simple to a little more complicated for novice and more advanced holiday bakers in the Tuesday, Nov. 29, 2022, edition of the Butler Eagle. Eric Freehling/Butler Eagle
DOUGH:

2 pounds of unsalted butter (8 sticks), softened

2 cups sour cream

10 egg yolks

3 teaspoons yeast

(Diluted in 3-4 tablespoons warm water)

8-9 cups all-purpose flour

Place butter, sour cream, egg yolks and dissolved yeast in large bowl of a mixer. Mix until creamy. Then gradually add flour one cup at a time mixing as you go until dough is soft and elastic.

Firm dough into size of ping pong balls. Place on parchment-covered cookie sheet and refrigerate overnight.

FILLING:

3 cups walnuts — very finely ground

1/2 cup sugar (plus more for rolling)

1/2 teaspoon cinnamon

vanilla*

Place ground walnuts, sugar and cinnamon in a bowl. Add vanilla a little at a time until the vanilla makes the nut mixture stick together to form a paste.

Putting it together

Work with just five or six chilled dough balls at a time (keep the rest of the dough balls chilling in refrigerator because they will soften too quickly if left on the counter.).

With rolling pin, roll balls into small, flat circles.

Spread about 1 teaspoon nut mixture into the center of each dough circle. Roll up each one. Roll cookies in sugar and arrange seam-down and shape like horn (half moon) onto cookie sheet. Then repeat with another five to six chilled dough balls, etc.

Bake 350 degrees 15 minutes or until golden brown.

Makes 70 to 80 cookies.

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