These wonderful, nutty creations may be shaped in a variety of ways. We prefer a crescent shape. Rich, buttery and delicious, every time.

Walnut Horns

Walnut Horns
 
Author:
Recipe type: Cookies
Serves: 5 dozen
Ingredients
  • 2 Cups flour
  • 1 Cup butter
  • 8 ounces sour cream
  • 1 egg yolk
  • 1 Cup brown sugar
  • 1 Cup walnuts, ground
  • 1/2 teaspoon cinnamon, ground
  • butter
Instructions
  1. Cream the flour and butter. Mix in the sour cream and the egg yolk. Divide the dough into four parts, wrap in plastic wrap, and chill for several hours. Mix together the brown sugar, walnuts and cinnamon.
  2. Roll each dough section on a floured surface until about 1/4 inch thick. Spread about 1/4 of the sugar/walnut/cinnamon mixture over each rolled dough section.
  3. Cut the dough into crescent-shaped pieces and roll, beginning at the wide end. Place cookies on an ungreased cookie sheet. Brush with melted butter (about 2 Tablespoons should be enough).
  4. Bake for about 20 minutes at 375 degrees F.
  5. If you remove the cookies from the oven before they turn brown, the dough will be softer and flakier. If you remove them after they have browned slightly, the dough will be crisper.
Notes
NOTES: *Rolled, walnut-filled cookies. This recipe has been in the family for a while.

These cookies make great Christmas gifts.*

During childhood, these cookies tasted wonderful. However, now they are a bit sweet, but perfect for the kiddies (or Santa).

You could probably decrease the amount of brown sugar by 1/4 to 1/2 and make up for the loss in volume by increasing the amount of nuts.

Difficulty: easy to moderate. Time: Initial preparation: 10 minutes; chilling: at least 2 hours; final preparation: 20 minutes; baking: 20 minutes. Precision: Measure the dough ingredients.

Yield: 5 dozen
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