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Butter Horn cookies

a light buttery yeast dough cookie."


2 c. four
1 t. Baking powder
1/4 t. salt
1/2 c butter
1/2 Pkg. active dry yeast
2 eggs, separated
1/4 c Sour cream
1/2 t. vanilla
1/2 c granulated sugar
1/2 c finely ground pecans
1/2 t. almond extract
powdered sugar


Measure flour. Stir flour, baking powder, and salt together in bowl. Cut in butter. Dissolve yeast in water; stir in egg yolks, sour cream, and vanilla. Blend into flour mixture. Refrigerate 1 hr.

Heat oven to 400. Beat egg whites until foamy; gradually add sugar; beat until stiff. Fold in nuts and almond extract. Divide dough in 4 parts. Roll each part into 9" circle on board sprinkled with powdered sugar. Cut each circle in 12 wedges. (like pizza) Spread 1 heaping teaspoonful meringue on each. Roll, beginning at wide end. Bake on lightly greased baking sheet 10 to 12 minutes. sprinkle with Powdered sugar.~

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Makes 4 doz

Nutritional Information
Per Serving

no nutrition information available

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