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Italian Butterhorn Cookies

(Makes 48 cookies)
Italian Butterhorn Cookies

2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold unsalted butter, cut into cubes
1 egg yolk
3/4 cup sour cream
3/4 cup granulated sugar
1 teaspoon cinnamon
3/4 cup walnuts, finely chopped

Confectioners' sugar for dusting (optional)


Combine the flour and salt in a medium-size bowl.  Using a pastry blender, cut the butter into the flour mixture until it is in small pieces and evenly distributed.

In a small bowl, stir the egg yolk and sour cream together.  Add this to the flour mixture, stirring until the dough comes together.  You may have to use your hands to combine it into a smooth dough. 

Divide the dough into 3 equal parts. Shape each part into a disk and wrap in plastic.  Refrigerate for at least 1 hour or overnight.

In a small bowl combine the granulated sugar, cinnamon and walnuts: set aside.

Preheat the oven to 375 degrees F.  Line baking sheets with parchment paper.

Flour your pastry board and rolling pin to prevent sticking.
Roll out one portion of dough into a circle 11 to 12-inches in diameter. Spread the walnut filling mixture evenly over the dough, leaving  about a 1-inch border around the edge of the dough.  Use the palms of your hands to gently press the filling into the dough. Cut the dough circle into 12 pie-shaped equal parts. With your hands, roll each wedge fairly tightly from the curved edge to the pointed end.  Place the cookies on the prepared baking sheets with the point side down, about 2 inches apart.  Repeat with the remaining 2 portions of dough.

Bake for 15 to 20 minutes, until lightly golden. 
Transfer to a wire rack to cool.  Store in an airtight container.
Dust with confectioners' sugar, if desired, before serving.
Butterhorns have a flaky butter and sour cream pastry that is rolled up with cinnamon sugar and walnuts.  When baked they get deliciously caramelized on the bottom.  You can also add some mini chocolate chips to the filling, if desired. Butterhorns are basically a slightly different version of rugelach, which are cookies typically made with cream cheese instead of the sour cream.
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Great for rolling out a round of pie crust to fit your pie pan.  Also, for this recipe, you can easily roll out a perfect 12-inch round of cookie dough.
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* This recipe was slightly revised on 12/8/2022