Swiss Butterhorns
By
Peggy Moss, Ft. Wayne, Ind.
Swiss butterhorns filled with nuts and cinnamon, drizzling with delicious frosting! A delightful treat!
Preparation time
45 minutes
Cooking time
25 minutes
Total time
1 hour, 10 minutes
Yield
12 Servings
Ingredients
2 cups flour 1⁄4 teaspoon salt 2⁄3 cup butter 1 egg yolk 3⁄4 cup sour cream 1⁄2 cup sugar 1⁄2 cup nuts (finely chopped) 3⁄4 teaspoon cinnamon 1 cup confectioners' sugar 2 tablespoons hot water 1⁄4 teaspoon vanilla extractInstructions
Butterhorns:
Measure flour and salt into a bowl. Cut in butter. Stir in egg yolk and sour cream; mix well. Shape dough into a ball and wrap in waxed paper. Chill at least one hour or overnight. Divide dough into three parts. On lightly floured board, roll each into 12-inch circles, then cut in 12 pie-shaped wedges. Blend sugar, nuts and cinnamon. Sprinkle each wedge with sugar mixture. Starting at wide edge, roll up. Place on greased baking sheet with point tucked underneath. Bake at 375 degrees 20–25 minutes. Remove from oven. Frost while warm.
Frosting:
Blend together sugar, water and vanilla; spread or drizzle on warm butterhorns.
Recipe Type(s)
