From the kitchen of Karen VanEvera.
One of our favorite cookies for Christmas – light, fluffy and cinnamon-y good!
Makes approximately 4.5 dozen.
See Horns (de/metric) for the recipe in German and with metric units.
- 2 cups flour
- 2 sticks butter (=1 cup =226 grams)
- 1 egg yolk
- 8 ounces sour cream (~1 cup)
- 4 ounces walnuts, finely chopped (~113 grams)
- 1 teaspoon cinnamon
- ¾ cup sugar
- Using hands or metal chopper, blend flour and butter together.
- Add egg yolk and mix well.
- Add sour cream, mix well.
- Combine finely-chopped walnuts, cinnamon and sugar in a bowl.
- Roll out a portion of the chilled dough *very thinly* on a floured surface.
- Spread with equal portion of the nut mixture.
- Cut into triangles and roll beginning with the wide end first; shape into horns.
- Bake at 350 degrees F (175 C) for 10-15 minutes or until golden brown.
- May be frozen.
- May also be sprinkled with powdered sugar when ready to use. (We haven’t done this in many years, but it is a pretty decoration.)