OLD WORLD BUTTER HORNS
Why this recipe works:Old World Butter Horns look great on a cookie tray, but they aren't worth making if they fall apart in your hand. Using yolks instead of egg whites gave our dough some heft and ensured the cookies kept their shape when baked. Instead of a heavy cream filling, we opted for a combination of walnuts, cinammon, sugar, egg whites, cream of tartar, and vanilla.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Adjust oven rack to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Process flour, yeast, and salt in food processor until combined, about 30 seconds. Add butter and pulse until mixture resembles coarse meal, 10 to 12 pulses. Add sour cream, 4 egg yolks, and 1 teaspoon vanilla and pulse until dough forms, about 10 pulses. Divide dough into 8 equal pieces and form each into 4-inch disk. Wrap disks in plastic wrap.
- Combine walnuts and cinnamon in bowl. Using stand mixer fitted with whisk, whip 2 egg whites and cream of tartar together on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add sugar and remaining 3/4 teaspoon vanilla and whip until stiff, glossy peaks form, 2 to 3 minutes. Using rubber spatula, fold in nut mixture.
- Working one at a time, roll each disk into 7-inch circle. Cut disk into 6 equal wedges. Place heaping teaspoon of egg white-nut mixture into center of each wedge and pinch points of dough together to seal. Place dough triangles on prepared sheets, 1 inch apart. Let shaped cookies stand for 15 minutes.
- Bake until lightly browned, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool cookies on sheets for 5 minutes and then transfer to wire rack to cool completely. Repeat with remaining dough and filling. Serve. (Store cookies at room temperature for up to 2 days.)
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