Sour Cream Butter Horns Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MY FAVORITE BUTTERHORNS



My Favorite Butterhorns image

Light, buttery cookies, that are the perfect amount of sweet. Such a classic!

Provided by Cookies & Cups

Categories     Cookies

Time 33m

Number Of Ingredients 9

2 cup all purpose flour
1 teaspoon kosher salt
13 tablespoons cold butter, cubed
1 egg yolk
3/4 cups sour cream
3/4 cup light brown sugar
1 teaspoon ground cinnamon
1 cup powdered sugar
2 tablespoons milk

Steps:

  • In a large bowl combine the four 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.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • For the filling, in a small bowl combine the light brown sugar and cinnamon.
  • 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.
  • 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.
  • Bake for 16-18 minutes, or until the butterhorns are lightly golden. Some of the filling might leak out, this is fine.
  • Transfer to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 Cookie, Calories 286 calories, Sugar 17.2 g, Sodium 215.7 mg, Fat 15.1 g, SaturatedFat 9.2 g, TransFat 0 g, Carbohydrate 34.4 g, Fiber 0.7 g, Protein 3.9 g, Cholesterol 53.7 mg

GRANDMA'S BUTTER HORNS (BROWN SUGAR WALNUT RUGELACH)



Grandma's Butter Horns (Brown Sugar Walnut Rugelach) image

My grandma's butter horns - aka brown sugar walnut rugelach! These buttery, slightly sweet cookies are irresistible. A special family recipe that is made with sour cream instead of cream cheese. Vegetarian.

Provided by Ashley / Cook Nourish Bliss

Categories     Dessert

Time 3h2m

Number Of Ingredients 7

2 cups all-purpose flour
1 cup unsalted butter, cold and cut into chunks
1 cup full-fat sour cream, cold
1 large egg yolk
2 cups raw walnuts, finely chopped
¾ cup packed light brown sugar
confectioners' sugar, for dusting

Steps:

  • Add the flour to a large bowl. Using a pastry cutter, two knives or your fingers, cut the butter into the flour, until it resembles even-sized crumbs. Add in the sour cream and egg yolk. Mix until the dough comes together in large clumps.
  • Form the dough into three equal sized balls. Pat each into a disc and then wrap tightly with plastic wrap.
  • Transfer to the refrigerator and let chill at least 2 hours or even overnight, until well chilled. You want it to be firm enough so that you can roll it out easily.
  • Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
  • In a medium bowl, mix together the walnuts and brown sugar until well combined, making sure to break up any clumps of brown sugar. Set aside.
  • Working one ball of dough at a time (keep the other balls in the fridge while you do this), place the chilled dough on a well-floured work surface (I like to do this on well-floured parchment paper). Roll out into a circle that is between ⅛ and ¼ inch in thickness.
  • Sprinkle ⅓ of the walnut / sugar mixture evenly over the dough (all the way to the edges) then press down lightly into the dough. With a pastry or pizza cutter, slice the dough like you would a pizza, into 16 equal triangles.
  • Starting with the wide end, roll up each triangle - some of the filling will fall out - that's totally fine. Place the shaped cookies on the prepared baking sheet, with the seam side / tip down. Repeat this process with the remaining two balls of dough.
  • Bake for about 22 to 24 minutes, until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If baking in batches, keep any unbaked, shaped cookies in the refrigerator.
  • Once completely cool, dust generously with confectioners' sugar.

Nutrition Facts : Calories 104 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 5 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

GRANDMA'S BUTTERHORN COOKIES



Grandma's Butterhorn Cookies image

This Butterhorn recipe consists of cinnamon, sugar and ground walnuts. They are tender moist little gems that will find a place in your heart.

Provided by Lauren

Categories     Dessert

Time 3h45m

Number Of Ingredients 9

2 cups all purpose flour
1/2 lb cold butter (1 cup or 2 sticks)
1 egg yolk
3/4 cup sour cream
1/8 teaspoon salt
1 teaspoon cinnamon
3/4 cup walnuts
3/4 cup granulated sugar
powdered sugar (for dusting)

Steps:

  • In large bowl, combine flour, salt, and butter until coarse crumbs form. Stir in sour cream and egg yolk until dough comes together--you may want to use your hands. Form into a fat disc shape, wrap in waxed paper and refrigerate 2-3 hours.
  • To form cookies, remove dough from fridge and let it warm up for 5-10 minutes while you make the filling.
  • In food processor, combine sugar, cinnamon and walnuts. Pulse the mixture until the nuts have practically become almost as small as the sugar granules.
  • Next, cut the dough into 4 equal pieces. Flour your board liberally and roll out one piece of dough into a circle that is 12-14 inches across and 1/8 inch thick. You want the circle to be pretty even, but it doesn't doesn't have to be perfect.
  • Sprinkle on 1/4th of the sugar walnut mixture over entire circle. Using a sharp knife, cut dough into 12 even triangular pieces (just like you're cutting a pie). Roll up each triangle tightly, starting at the wide end to form crescent shapes. Place onto an ungreased cookie sheet. Continue this process with remaining dough and filling.
  • Bake Butter Horns at 300 degrees for 25-30 minutes. I cooked mine for 32 minutes. When you take them out of the oven, they shouldn't be shiny and the dough should be pretty much dry to the touch. At 25 minutes, I could still see a little butter in the dough that was making the dough moist still, so after a few minutes more in the oven, that went away and they looked cooked. As a reminder, if you are using a non-stick darker cookie sheet, these are going to cook faster. You want the bottoms of the cookies to be light brown, not dark brown! So be careful.
  • After 5 minutes on the baking sheet, remove to a cooking rack.
  • Dust all the Butter Horns with powdered sugar and enjoy!
  • I decided to give some away and pack them in these cute little glassine bags! Adorable!

Nutrition Facts : Calories 85 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 43 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BUTTERHORNS



Butterhorns image

This recipe is an unusual but delicious way to use cottage cheese. Friends of ours make these every year for a party that follows our fall cattle drive. They are so delicious they're always the first food to disappear.

Provided by Taste of Home

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

1 cup butter, softened
1-1/2 cups 4% cottage cheese
2 cups all-purpose flour
Dash salt
FROSTING:
2 cups confectioners' sugar
2 tablespoons butter, melted
2 teaspoons whole milk
1/2 teaspoon vanilla

Steps:

  • In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight. , Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. , Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 96mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

GRANDMA WOMACK'S BUTTERHORN COOKIES



Grandma Womack's Butterhorn Cookies image

These "butterhorns" are a traditional Christmas favorite around the Womack homesteads, but can be made and served all year round. Delicious, flaky, buttery, crusted cookies rolled in the shape of miniature croissants, sprinkled with a nutty, cinnamon-sugar mix.

Provided by Douglas Womack

Categories     Desserts     Cookies     Butter Cookie Recipes

Time 3h

Yield 36

Number Of Ingredients 7

2 cups unsalted butter, softened
2 cups all-purpose flour
¾ cup sour cream
1 large egg yolk
¾ cup white sugar
¾ cup chopped walnuts
1 teaspoon ground cinnamon

Steps:

  • Cut butter into flour in a large mixing bowl with your fingertips. Add sour cream and egg yolk; mix thoroughly until a firm dough is formed. Shape dough into a large ball, cover with waxed paper or plastic wrap, and refrigerate until fully chilled, at least 2 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Combine sugar, walnuts, and cinnamon in a small bowl.
  • Remove dough from the refrigerator and cut into 3 equal pieces. Roll 1 piece of dough into a circle. Sprinkle with 1/3 of the sugar mixture and press it into the dough. Cut into 12 wedges (like a pie) and roll each piece from the wide side to the tip to make a croissant-shaped cookie; place on the prepared baking sheets. Curl the tips of each cookie towards you to form a curved horn shape. Repeat with remaining dough and sugar mixture to form remaining cookies.
  • Bake in batches in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 10.1 g, Cholesterol 34.9 mg, Fat 13 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 7.3 g, Sodium 4.3 mg, Sugar 4.3 g

GERMAN BUTTERHORNS



German Butterhorns image

This is a fabulous old recipe...the pastry has yeast in it yet requires no rising or kneading! This recipe is great for bakers who are not yet experts- These butterhorns are shaped like cresents and are beautiful anytime of the year but are extra special to serve during the holidays. I did see this recipe posted on another sight but not here on zaar. This recipe does take a bit of time but it is sooo worth it!!!! Please note that you need to refrigerate the pastry dough for at least 6hrs (I usually do mine overnight to split the work up:)-I did not include this time in the prep time. Please note that this recipe asks that you roll the dough out on a surface sprinkled with powdered sugar-not flour...please make sure you have enough before hand.

Provided by SweetFuzion

Categories     Dessert

Time 16m

Yield 30 butterhorns, 30 serving(s)

Number Of Ingredients 16

4 cups flour
2 (1/4 ounce) packages yeast
4 egg yolks
1 cup sour cream
1 teaspoon salt
1 1/4 cups shortening
1 teaspoon vanilla
2 tablespoons sugar
1 cup powdered sugar, for rolling out dough
4 egg whites
1 cup powdered sugar
1 teaspoon vanilla
1 1/2 cups walnuts, chopped fine
1/4 cup butter, melted
1 teaspoon almond extract
2 cups powdered sugar

Steps:

  • Sift together flour, sugar, salt and yeast. Cut in shortening until dough resembles pie dough. Add egg yolks, vanilla and sour cream. Mix with hands until dough forms a ball. Divide into 5 even balls and refrigerate for 6 hrs or overnight.
  • When ready to roll out the dough make the filling by beating the egg whites until stiff. Add sugar and vanilla; beat well. Fold in walnuts.
  • Sprinkle bread board with powdered sugar and roll each ball of dough into a 12 inch circle. Cut each circle into 6 pie shaped pieces. Spread with filling and roll up, starting at the wide end.
  • Bake at 375 degrees for 15 minutes. Butter horns will be a light golden color when done.
  • At this time in a small sauce pan melt the butter for the glaze, remove from heat and stir in powdered sugar and the almond extract -- add a bit more butter or sugar as needed so that you can dip the tops of the butterhorns in the glaze and place on wax paper to set up.
  • Enjoy!

Nutrition Facts : Calories 281.3, Fat 16.2, SaturatedFat 4.7, Cholesterol 32.6, Sodium 101.6, Carbohydrate 31, Fiber 0.9, Sugar 16.8, Protein 3.9

SOUR CREAM BUTTER HORNS



Sour Cream Butter Horns image

This was given to me in 1978 from a co-worker handed down through her heritage. (Her last name at that time was Piaskoski). Takes some time but so wonderful. Thank you Jean!! Not my picture

Provided by Kathy Joppie

Categories     Sweet Breads

Time 45m

Number Of Ingredients 15

4 c flour
1/2 tsp salt
1 1/4 c butter
1 yeast cake or 1 pkg dry yeast (2 1/4 tsp)
3 egg yolks, beaten
1 tsp vanilla
1/2 c sour cream
3 egg whites beaten
3/4 c sugar
chopped nuts (walnuts or pecans)
cinnamon
GLAZE
powdered sugar
milk
vanilla

Steps:

  • 1. Sift flour and salt into bowl, add butter and yeast, mixing like pie crust. Add egg yolks, vanilla & sour cream...mix very well. Beat egg whites and sugar and set aside.
  • 2. Divide dough into small portions. Roll each portion into a circle on a powdered sugar covered board. Fill with egg white mixture, chopped nuts and cinnamon. Cut into pie shaped wedges. Roll up; beginning with wide end first-like a crescent roll.
  • 3. Bake in a preheated 350-375 degree oven 12 minutes or until brown. Frost lightly with a mixture of powdered sugar, vanilla & milk mixed to a thin consistency.

ITALIAN SOUR CREAM HORNS



Italian Sour Cream Horns image

Make and share this Italian Sour Cream Horns recipe from Food.com.

Provided by Nadia Melkowits

Categories     Dessert

Time 2h30m

Yield 16 cookies

Number Of Ingredients 14

1/4 ounce active dry yeast (regular, not rapid rise)
3 tablespoons warm water (110 to 115 degrees F)
4 cups flour
1/2 teaspoon salt
1 1/4 cups butter, softened
3 egg yolks
1/2 cup sour cream
1 teaspoon vanilla extract
powdered sugar
3 egg whites
1 cup granulated sugar
1/2 cup finely chopped pecans
1 teaspoon vanilla extract
powdered sugar

Steps:

  • For dough: Dissolve yeast in warm water. Sift flour; add salt. Add butter, eggs yolks, sour cream.
  • , vanilla and dissolved yeast mixture to flour mixture; work with hands until a moist dough forms. Cover and refrigerate 1 to 2 hours, or overnight.
  • Divide dough into eight pieces. Dust rolling pin and work surfaces with powdered sugar. Working with one piece of dough at a time, roll out dough to about 1/8 inch thickness (slightly thinner than pie dough, more like noodle dough).
  • Cut dough into a circle approximately 8 inches in diameter. (You may want to use a stainless steel bowl and just press out a circle). Refrigerate dough circle. Continue rolling and cutting remaining dough, refrigerating circles as you go. Re-roll leftover dough pieces and cut into circles.
  • Cut each circle of dough into 16 triangular pieces or wedges.
  • For filling: Beat egg whites until foamy. Gradually add sugar; beat until stiff. Fold in pecans and vanilla.
  • Spread 1/2 teaspoon filling on each triangle of dough; roll up, beginning with largest end. Place roll, small end down, on greased cookie sheet.
  • Bake in a 350 degrees F oven 10 to 12 minutes, or until slightly browned on bottom. Immediately transfer to racks to cool.
  • Sift powdered sugar over cooled cookies. Store in airtight container. Yield: About 10 dozen cookies.

Nutrition Facts : Calories 343.5, Fat 19.4, SaturatedFat 10.6, Cholesterol 76.7, Sodium 191.2, Carbohydrate 37.5, Fiber 1.3, Sugar 12.9, Protein 5.2

SWISS BUTTERHORNS



Swiss Butterhorns image

My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make.

Provided by Taste of Home

Time 40m

Yield 3 dozen.

Number Of Ingredients 14

DOUGH:
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup plus 1/3 cup cold butter
1 large egg yolk, lightly beaten
3/4 cup sour cream
FILLING:
1/2 cup chopped pecans
1/2 cup sugar
1 teaspoon ground cinnamon
GLAZE (optional):
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until crumbly. Stir in egg yolk and sour cream; shape into a ball. Chill several hours or overnight. , Divide dough into thirds. On a well-floured surface, roll each portion into a 12-in. circle. Combine filling ingredients. Sprinkle a third of the filling over each circle. Cut each circle into 12 wedges. Roll each wedge, starting at the wide end. Place on greased baking sheets with points down. , Bake at 350° until lightly browned, 15-18 minutes. Make glaze if desired. Combine all ingredients and spread on warm rolls.

Nutrition Facts :

SOUR CREAM BUTTER HORNS



Sour Cream Butter Horns image

This cookie is a traditional favorite on the family cookie platter. Have time to make this cookie, as the dough needs to be chilled 4 hrs-overnight.

Provided by Nicole Can Cook

Categories     Dessert

Time 30m

Yield 64 serving(s)

Number Of Ingredients 8

2 cups flour
1/2 lb margarine
1 egg yolk
3/4 cup sour cream
3/4 cup sugar
1 teaspoon cinnamon
3/4 cup walnuts, chopped
1 egg white

Steps:

  • Cut margarine into flour.
  • Add egg yolk and sour cream.
  • Shape into 4 balls and let them chill in the refrigerator (usually overnight).
  • Roll balls into a circle so the dough is thin.
  • Combine the sugar, cinnamon, and walnuts in a separate bowl.
  • Sprinkle the dough with the nut mixture.
  • Cut the dough into 16 triangle pieces.
  • Roll each section.
  • Once placed on cookie sheet, brush with the egg white and if desired, sprinkle a little bit of the nut mixture on top.
  • Bake 25 min at 350.

Nutrition Facts : Calories 64.7, Fat 4.4, SaturatedFat 1, Cholesterol 4.1, Sodium 36, Carbohydrate 5.7, Fiber 0.2, Sugar 2.4, Protein 0.8

More about "sour cream butter horns recipes"

GRANDMA’S BUTTERHORN COOKIES - KITCHEN GIDGET
WEB Dec 28, 2018 Learn how to make butterhorn cookies, a flaky sour cream pastry with cinnamon sugar and walnuts. These cookies are perfect for …
From kitchengidget.com
4.4/5 (113)
Total Time 1 hr 10 mins
Category Cookies & Bars
Calories 173 per serving
  • Mix egg yolk and sour cream together, then add to flour mixture, stirring just until dough comes together.
  • Divide dough into 3 equal parts, wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.
See details


GRANDMA'S BUTTERHORNS RECIPE - PINCH OF YUM
WEB Apr 2, 2013 Learn how to make butterhorns, a sweet bread with frosting, from Grandma R's recipe. These bite-sized treats are perfect for any occasion and can be customized with different fillings and flavors.
From pinchofyum.com
See details


BUTTER HORN COOKIES RECIPE | CDKITCHEN.COM
WEB A 5-star recipe for Butter Horn Cookies made with flour, baking powder, salt, butter, active dry yeast, water, eggs, sour cream, vanilla.
From cdkitchen.com
See details


MILE HIGH SOUR CREAM POUND CAKE - WHIP IT LIKE BUTTER
WEB 5 days ago Combine the flour, baking powder, and salt. Mix in the flour 1 c at a time, alternating with the sour cream, beginning and ending with the flour. Spray a 18-cup …
From whipitlikebutter.com
See details


SOUR CREAM HORNS - RECIPE - COOKS.COM
WEB Step 1, Mix flour and butter as for pie crust. Step 2, Mix sour cream and egg yolk and stir into flour mixture. Step 3, Wrap in waxed paper; refrigerate 2-3 hours. Step 4, Take out …
From cooks.com
See details


BUTTER HORNS - TRADITIONAL HUNGARIAN PASTRY - BLOGGER
WEB Sep 28, 2014 How to Make Butter Horns Check out Lill's Kitchen, part II and part III on how to make butter horns. Traditional Hungarian Butter Horns Recipe Ingredients - …
From jaguarjulie.blogspot.com
See details


BUTTER HORNS FROM MY MOTHER'S KITCHEN - URBAN …
WEB Dec 4, 2021 Rich and flaky, these Butter Horns are a cherished family recipe that transports me instantly back to my mother's kitchen at Christmas.
From urbancottagelife.com
See details


HUNGARIAN BUTTERHORN COOKIES RECIPE - SIMPLY RECIPES
WEB May 17, 2022 Learn how to make tender and flaky butterhorn cookies with walnut meringue filling and powdered sugar glaze. These cookies are perfect for holiday season, tea time, or cookie exchange.
From simplyrecipes.com
See details


CLOTHESPIN COOKIES RECIPE (CREAM HORNS) | THE …
WEB Mar 14, 2024 Clothespin cookies, also known as cream horns, are a whimsical pastry that look just like their namesake: a tiny clothespin! These adorable treats are made from flaky, buttery pastry dough wrapped …
From therecipecritic.com
See details


ALMOST NORDSTROM’S BUTTERHORN COOKIES — OUR FOOD, …
WEB Aug 14, 2021 Ingredients. Dough: 2C flour. 1 tsp salt. 3/4C unsalted butter, chilled and cubed (1 1/2 sticks) 1 egg yolk. 3/4C sour cream. Filling: 1/3C sugar. 1 tsp cinnamon. Icing: 1C powdered sugar. 2 tbsp milk. 1/4 …
From ourfoodxmom.com
See details


GRANDMA'S NUT HORNS RECIPE BY SMITH'S - SMITH DAIRY
WEB Learn how to make Grandma's Nut Horns, a tasty dessert with walnut filling and sour cream. You will need flour, butter, yeast, egg yolks, vanilla, sugar, milk and powdered sugar.
From smithsbrand.com
See details


NUT-FILLED BUTTERHORNS - MY KITCHEN ADDICTION
WEB Dec 12, 2011 Learn how to make nut-filled butterhorns, a sweet roll with meringue and walnuts, for the holidays. See the ingredients, steps, tips, and a giveaway from Red Star …
From mykitchenaddiction.com
See details


10 BEST SOUR CREAM BUTTER HORNS RECIPES - YUMMLY
WEB The Best Sour Cream Butter Horns Recipes on Yummly | Sour Cream Coffee Cake, Sour Cream Pound Cake, Pork Chops With Sweet Onions And Apple And Cheesy Crushed …
From yummly.com
See details


THE BEST CREAM HORNS RECIPE - SUGAR AND SOUL
WEB Apr 22, 2020 Learn how to make cream horns with puff pastry and a fluffy filling of butter, marshmallow fluff, and vanilla. Find variations, tips, and storage instructions for this classic dessert treat.
From sugarandsoul.co
See details


PUMPKIN BUTTERMILK BISCUITS - BUTTER WITH A SIDE OF BREAD
WEB 19 hours ago Instructions. Preheat oven to 450°. Sift together flour, 2 Tbsp sugar, baking powder, baking soda, and pumpkin pie spice. Cut in the butter until the mixture …
From butterwithasideofbread.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #for-large-groups     #desserts     #cookies-and-brownies     #number-of-servings

Related Search