Butterhorn Christmas Cookies
Delight in the holiday spirit with these irresistible Butterhorn Christmas Cookies, a festive favorite perfect for any holiday gathering. Made with a rich and tender cream cheese and butter dough, these crescent-shaped treats are filled with a comforting blend of cinnamon, sugar, and chopped nuts, creating a melt-in-your-mouth experience in every bite. Rolled and baked to golden perfection, then dusted generously with powdered sugar, these cookies are as beautiful as they are delicious. With their delicate, flaky texture and warm spiced filling, Butterhorn Christmas Cookies are guaranteed to become a cherished tradition. Ideal for gifting or enjoying with a cup of hot cocoa, this recipe is a must-try for holiday baking enthusiasts.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Butter (unsalted, softened)
- 8 ounces Cream cheese (softened)
- 2 Egg yolks
- 1 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 cup Chopped walnuts or pecans
- 0.5 cup Powdered sugar (for dusting)
- 2 tablespoons Milk (optional, for brushing)
Instructions
In a large bowl, mix softened butter and cream cheese until well combined and creamy.
Add the egg yolks to the mixture and blend until smooth.
Gradually add the all-purpose flour, 1 cup at a time, until a soft dough forms.
Divide the dough into 4 equal portions, wrap each piece in plastic wrap, and refrigerate for at least 2 hours or until firm.
While the dough is chilling, prepare the filling by mixing granulated sugar, ground cinnamon, and chopped nuts in a small bowl.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of the chilled dough into a 10-inch circle, about 1/8 inch thick.
Sprinkle a portion of the cinnamon-nut filling evenly over the rolled dough.
Cut the circle into 8 equal wedges using a knife or pizza cutter.
Starting at the wide end of each wedge, roll the dough towards the point to form a crescent or horn shape.
Place the butterhorns on the prepared baking sheets, point-side down. If desired, brush lightly with milk to enhance browning.
Bake in the preheated oven for 18-20 minutes, or until lightly golden brown.
Remove the cookies from the oven and let them cool completely on a wire rack.
Dust the cooled butterhorns generously with powdered sugar before serving or storing.
Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 11.5 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 49 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
