Christmas Cookies

Swiss Butterhorns

These have a very simple dough which you do NEED to refrigerate. This is not so much because it make the dough easier to handle (which it does) but because when butter is cold it makes for a flaky pastry. So by chilling the dough you are chilling the butter and thus, killing two birds with one stone as they say, since your dough will be easy to handle and nice a flaky once baked.  These were my mom's all time favorite Christmas cookie.

 

Swiss Butterhorns

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Serves: 3 dozen Total Time: 50 minutes

Ingredients

  • FOR THE DOUGH:
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup plus ⅓ cup cold butter
  • 1 egg yolk
  • ¾ cup sour cream
  • FOR THE FILLING:
  • ½ cup chopped pecans
  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • FOR THE GLAZE:
  • 2 cups confectioners' sugar
  • 4 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

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