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Butterhorn Crescents

A tender, buttery cookie that has just the right sweetness... with cinnamon and walnuts. It tastes of comfort... family... and the holidays."


1 cup butter, softened
2 cups sifted all-purpose flour
1 egg yolk, slightly beaten
3/4 cup sour cream
3/4 cup sugar
3/4 cup finely chopped walnuts
1 tsp. ground cinnamon


Cut butter into flour with pastry blender or two knives until the size of peas. Mix egg yolk and sour cream; add to flour and mix thoroughly. Divide dough into 3 parts; cover and chill.

Combine sugar, walnuts and cinnamon; set aside.

Preheat oven to 375. Roll each portion on a floured pastry cloth into a 12-inch circle. Cut each circle into 16 wedges. Sprinkle with nut mixture. Roll each wedge firmly starting at outside edge.

Bake on ungreased cookie sheet 20 minutes or until golden.

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Nutritional Information
Per Serving

no nutrition information available

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