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BUTTERHORNS


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 cups flour
1/2 lb. butter
1 egg yolk
3/4 cup sour cream
3/4 cup chopped walnuts
3/4 cup sugar
1 tsp. cinnamon


Mix first 4 ingredients well, roll into a ball.


Flour lightly so it doesn’t stick to wax paper. Refrigerate for several hours.


Remove dough, divide in three.


Work one pieece at a time. Roll like a pie crust.


Combine last 3 ingredients and sprinkle onto crust.


Cut in approximately 16 wedges.


Roll as a crescent roll.


Bake on a lightly greased cookie sheet in a 375 degree oven for 25 to 30 minutes. (Go by the bottom colour.)


Remove from pans immediately.


Do not over cook.


Pairs Well With


Notes

Another must have for Christmas. Also very easy to make. These are not the crescent roll butterhorns made with yeast but a cookie.

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