Saturday, March 16, 2013

Italian Butterhorn Cookies



Several weeks ago I took a short road trip up to Napa.  Luckily for me, it is only about an hours drive from my house.  I ventured to attend Lindsay from Love and Olive Oil’s new book tour.  I initially met Lindsay virtually from an online program titled “adopt a blogger”.  The premise was to match a veteran and newbie blogger together.  The veteran would mentor the newbie, to impart their knowledge and experiences.  Lindsay had given great advice and was always available, should I have a question or need.

I was elated to finally meet Lindsay in person along with her hubby Taylor.  She is as lovely as she appears on her blog and could not be nicer.  I am thrilled for all of her success and wish her all the best with her future endeavors.  She has a fan for life with me and I can’t wait to make some of her delicious recipes from her new book – “Breakfast for Dinner”.  Okay cleaver concept, huh?

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While on my road trip, I stopped at Napa Style to see if I might find a few blog props and other interesting goodies.  My stop did not produce any blog props but rather some great food and wine.  A lovely lady named Christine was in the store and sharing samples of her Italian Butterhorn cookies.  I could not resist accepting a taste. Okay – I was in heaven.  They were light, flaky, full of cinnamon flavor and simply divine.  It was not hard for her to convince me to pick up a bag of these delights. I had asked her if there was cream cheese in them and she replied with – no sour cream.  I was thankful for the clue.

When I got home, hubby has to indulge.  He was as enamored as I was.  Let’s just say the bag of Cici’s ItalianButterhorn Cookies did not last long in our house.  Of course, you know where I am going with this – I had to produce these at home.  After a bit of research and refinement, the end result was a simply delectable cookie.


Italian Butterhorn Cookies

Makes 32 cookies

2 Cups Flour
1 Cup Butter (2 sticks)
¾ Cup Sour Cream
½ Teaspoon Salt
2 Eggs
½ Cup Walnuts, finely chopped
1 Cup Sugar
2 Tablespoons Cinnamon

In a stand mixer, add the butter and ½ Cup sugar, egg yolk and mix together.  Set aside the egg white to use later. Add the sour cream, salt and mix until smooth.  Next add the flour slowly until incorporated. 

Shape the mixture into a ball and wrap in plastic and chill for one hour or until firm. 

In a small bowl add the walnuts, the other ½ cup sugar and cinnamon.  Stir and set aside.

Preheat the oven to 350 degrees. 

Divide the dough into 4 parts.  Roll out one part to 1/8th inch thick and about 10 inches in diameter.  Use a generous amount of flour on your board to prevent sticking. Brush dough with egg white and sprinkle with the cinnamon, walnut and sugar mixture.  Cut into 8 equal parts.  Begin rolling at the curved edge and place cookies point side down about 2 inches apart.  In a small bowl beat the other egg and brush on top of each cookie and sprinkle with a bit of the cinnamon sugar.  Bake for 15 to 20 minutes.  Let cool on a wire rack.  Store in an airtight container.


23 comments:

  1. I have to laugh at you Lisa ........ because I feel like I"m laughing at myself! I would have done the exact same thing, come home and not been content till I figured out these delightful treats!

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  2. What a life! This post is so touching... The Adopt a Blogger program looks like the best way to reach out and make a difference.

    Liza, thank you for posting the linke to the new book, Breakfast for Dinner. Was unaware of it.
    Have agreat weekend!

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  3. Sheer bliss - I can almost smell the butter and cinnamon all the way from here! :D

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  4. Whoa, you lucked out with your mentor! That must be fun. :)

    And these look delicious! You did a beautiful job with them.

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  5. You are the sweetest! So nice to finally meet you and these cookies look fabulous!

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  6. Sounds like a fun and rewarding day in Napa!!
    Fabulous cookies -how wonderful to re-create the recipe and be able to enjoy these butter and cinnamon filled cookies at home whenever you like!
    Happy Sunday to you;-)

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  7. I love the cinnamon sugar filling, these cookies look heavenly!

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  8. What a fun day in Napa, Lisa! ...and better yet (at least for your readers), we get this lovely recipe! Thank you for doing the research to bring it to us!

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  9. Sounds like a nice little day trip for you and the cookies look incredibly tasty, I am a huge fan of cinnamon and sugar so I know I would love these.

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  10. I'm glad you stopped at Napa on your trip to pick a bag of these cookies, otherwise I don't think I had found out about their existence for a while and thank you for making the recipe accessible. The cookies lovely, love the cinnamon flavor

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  11. I love Love and Olive Oil blog, too! Are these cookies like rugelach? When I wirked at my parents' coffee house, I had one of these at least 3x every week. Is it breakfast yet? Heehee

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  12. These look delicious; I can't wait to make them myself!

    How much baking powder did you use (is listed in the instructions, but not in the ingredients). Thanks :)

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  13. I was sorry to miss that day. It would have been so fun!

    Love these cookies--leave it to you to recreate something and make it perfect! :)

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  14. Sounds like a wonderful day. I never heard of that mentoring program. What a nice idea. Even though I'm not a newbie, I could use a mentor!:) Love these cookies.

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  15. How much baking powder is required and I wonder if the rolling instructions could be more explanatory. When you say cut into 8 equal parts, what shape am I cutting out? By the looks of the finished product, it also seems like they are rolled crescent roll style. Maybe a picture of the process could help. Thanks! Can't wait to try these.

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    1. Hi Anna - thanks for stopping by. There is actually no baking powder in the recipe. According to the recipe it is cut into 4 parts and yes thinking about a crescent roll is the perfect way to shape them. Hope you enjoy them.

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  16. I would like to know if you could make the butterhorn cookies filled with either raspberry, or cherry jams? I have tasted them with the original filling.

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    1. Great idea! Don't see why you couldn't make it that way. Let me know how it turns out.

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  17. I have a similar recipe generations old that that the dough cake to mix the night beforehand. With dry yeast, egg whites sour cream and flour. And after chilling and dividing process the filling has cinnamon, sugar,nuts and a dab of jam to seal tip closed.
    Is it not necessary in today's baking for the yeast and egg whites. Or is there a different recipe I'm looking for. Anytime I search butter horns I result in a Cresent roll! Instead of a pastry cookin like rougalah. Please help. Lost original. Family favorite

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    1. Sounds great! This is the only recipe I have ever used for them. Let me know if you do find it. Happy Holidays!

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  18. I did not see egg in the ingredients for these cookies.

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    1. The recipe states 2 eggs in the recipe. Sorry if you missed it.

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