Butter horn cookies

Flakey cream cheese rugelach dough rolled crescent style surrounding a delicate filling of walnuts, cinnamon sugar, and sweet raisins.

I have eaten and made Butter Horn Pastries/Rolls several times and I actually had to take a class at a bakery to get a recipe; a prime example of people holding tightly onto family recipes. This is…

This Butterhorn recipe consists of cinnamon, sugar and ground walnuts. They are tender moist little gems that will find a place in your heart.

Butterhorn's are one of the pretty cookies on the tray, it has a light flaky pastry dough, filled with a melt in your mouth meringue filling loaded with dates, pecans.

My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make.

Traditional German Horn Cookies are crumbly, melt-in-your mouth crescents of buttery goodness. Prepared for Christmas but good any time!

It takes only a few ingredients to create these elegant and delicious horns. This is a terrific make-ahead recipe because the dough can be made in advance and refrigerated for up to seven days. —Loretta Stokes, Philadephia, Pennsylvania

These are my favorite, a recipe from my mom. I make the dough, divide it into thirds and freeze it. Then I thaw in the fridge, roll and bake when I have time. The baked cookies freeze well too!

Butterhorn Cookies - flaky sour cream cookies rolled up with cinnamon sugar and walnuts. The bottoms get deliciously caramelized!

My grandma’s butter horns – aka brown sugar walnut rugelach! These buttery, slightly sweet cookies are irresistible. A special family recipe that is made with sour cream instead of cream cheese. Vegetarian.