More Christmas Treats!

So the thing about these cookies is that they’re delicious, but they were kind of a pain in the ass for me to make. The dough is almost like working with pie dough – there, see, I know I’ve lost about half of you reading with that statement – but the good part about that is that it’s almost as forgiving as pie dough can be. That said, they’re flaky, lightly sweet, and have that nice, shattery-crunchy texture that’s such a delight to eat. If you don’t mind a challenge, I highly recommend making a batch of these.

Butterhorns
recipe from Foodjimoto

You Need:

Dough:
2 cups flour
2 sticks butter (cold)
1 egg yolk
3/4 cup sour cream

Filling:
3/4 cup sugar
1 teaspoon cinnamon
3/4 cup finely chopped nuts (I used walnuts and didn’t chop mine as small as I should have)

Put your flour in the food processor. Add the butter in small chunks and whiz it until the butter is evenly cut into the flour (the mixture will look shaggy). Add the egg yolk and sour cream to the processor. Process until everything is combined and the dough comes together (30 seconds or so). Dump the dough onto a lightly floured surface and separate into 4 evenly sized balls. Wrap the dough balls in plastic wrap or wax paper and stash them in the fridge for at least 2 hours (I did my dough the day before and let them chill all night).

Mix your filling ingredients together in a small bowl and set it aside.

it’s time to roll out the dough, working with one ball of dough at a time. You can do this the way the recipe suggests: tear off a large sheet of wax paper, scatter a bit of flour on its surface, set a ball of dough onto it, dust with a bit more flour, tear off another large sheet of wax paper to set on top of that, then begin rolling over the wax paper (preferably with a large, heavy pin. I used my huge marble pin). Roll the dough as evenly as you can into a large circle (recipe says an 11 inch circle).

My dough ended up sticking horribly to the paper so I floured my counter well, floured the top of the dough ball, and just started rolling them like that, stopping to scrape any dough that might stick to the counter and making sure there was enough flour on the surface to keep it from doing that. You do what’s easiest for you.

If you’re rolling between wax paper, remove the top sheet of paper. Spoon some filling onto the rolled out dough circle and spread it to about 1/2 inch – 1 inch of the ends. Using a bench scraper, or a sharp knife, or a pizza cutter, start cutting that circle into wedges. How many you get depends on how big your dough circle is and how big you cut your wedges. I started by cutting the entire thing in half lengthwise, then again crosswise, then I cut triangles from each cut section. There are pictures of the process here.

While you’re doing all that, heat the oven to 350 and line baking sheets with parchment paper. To form your cookies, starting from the wide end of the wedges you just cut, start rolling them up (towards the small end), then form them into crescents and place on the baking sheets. These don’t spread out at all, so you don’t have to space them very far apart. Bake them until they’re golden brown, about 20-25 minutes. Let them cool on cooling racks. Labor intensive, sure. But they’re worth it.

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