Butter Horns - Italian Cookie

For the dough:
2 1/2 cups AP flour
1 cup (2 sticks) unsalted butter
1 cup sour cream
1 egg yolk
1 Tbs milk

In a large bowl cut the butter into the flour until you have pieces a little smaller than a pea. In a separate bowl mix your sour cream, egg yolk, and milk. Add your sour cream mixture to your flour and mix with a fork until it begins to come together. Lightly flour your table and gently work together until you have a ball of dough (important to not over work as the heat from your hands will melt the butter and you won’t end up with a flaky result). Wrap with plastic and refrigerate for 1 hour.

Filling:
1 heaping cup walnuts (finely chopped)
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 tsp cinnamon

Mix all ingredients together

To assemble:
Cut your dough into six even pieces. On a lightly floured table roll dough into a circle 1/8 inch thick. Evenly spread 1/6 walnut mixture around dough. Cut circle into quarters like you were to cut a pizza. Cut each quarter into 2 more (slices). Beginning from the out side wrap each slice up tightly (while doing this if any filling falls out just scope it up and put it on the rest). Place cookies on the lightly greased sheet pan and while doing so give them a slight bend or moon shape. Bake at 375 for 20-25 minutes or until just golden brown. Enjoy!

Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...

Source: http://incompetech.com/music/royalty-...

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