Pecan Butter Horn Cookies
Indulge in the irresistible charm of Pecan Butter Horn Cookies, a buttery and flaky treat that’s perfect for any occasion. Made with a rich cream cheese dough, these crescent-shaped cookies are filled with a delectable mixture of finely chopped pecans, warming cinnamon, and a hint of vanilla for a nutty-sweet flavor that melts in your mouth. Rolled to perfection and baked to a golden hue, they’re finished with a dusting of powdered sugar for a touch of elegance. With just 20 minutes of baking time and a make-ahead dough that can chill overnight, these cookies are as convenient as they are delicious. Perfect for holiday cookie trays or an afternoon snack, these pecan delights will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter
- 230 grams Cream cheese
- 100 grams Granulated sugar (for the filling)
- 1 teaspoon Ground cinnamon
- 150 grams Pecans, finely chopped
- 1 teaspoon Vanilla extract
- 30 grams Powdered sugar (for dusting, optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, unsalted butter, and cream cheese. Mix until the dough comes together and is smooth. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a small bowl, mix the granulated sugar, ground cinnamon, finely chopped pecans, and vanilla extract to make the filling. Set aside.
Remove one portion of the dough from the refrigerator. On a lightly floured surface, roll it out into a 12-inch (30 cm) circle. Keep the other portion chilled while you work.
Sprinkle half of the pecan-cinnamon filling evenly over the rolled-out dough, gently pressing it into the surface with your hands.
Using a sharp knife or a pizza cutter, slice the circle into 12 equal wedges (like slicing a pizza). Starting from the wide edge of each wedge, roll it tightly toward the pointed tip to form a crescent shape. Repeat with the second portion of dough and the remaining filling.
Arrange the cookies on the prepared baking sheets, point-side down, leaving about 1 inch of space between them.
Bake in the preheated oven for 18-20 minutes, or until the cookies are lightly golden.
Remove from the oven and allow to cool completely on a wire rack. If desired, dust the cookies with powdered sugar before serving.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 6.1 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 47 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.
