Old World Butter Horns

From Cook's Country | December/January 2012

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… read more

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.

 

 

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Makes 4 dozen cookies

Ingredients

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