A cookie that is going to be in my current rotation
I have about 20 different food blogs that I look at and I found this recipe on beacheats.blogspot.com. It sounds like a lot, but I keep them in my favorites and check them out about once a week. I love them all because they are all different enough to give me new ideas and recipes to test out my culinary skills. This cookie was damn tasty and is more flaky than gooey. I don't think I was very successful in rolling the cookies while keeping the cinnamon/sugar/nut mix in the middle. Since most of my filling stayed on my cutting board, I ended up making a simple frosting and adding that to the cookies to help give it a little more sweetness. :o) If you have some time and a lot of counter space, I highly suggest you try making this cookie!
2 cups of all-purpose flour
1 cup of butter, chilled and cut into cubes
2/3 cup sour cream (do not use low or non-fat)
1 egg yolk
Whisk the sour cream and egg yolk together in a small bowl until well-combined. Reserve.Combine the flour and chilled butter cubes in the bowl of your food processor and pulse to combine, as if making a pie crust, until the butter cubes have reduced to the size of peas and a sandy texture has formed. (Alternately, you may cut the butter into the flour using a pastry cutter or two forks - but I prefer the food processor.)Place the butter and flour mixture in a large mixing bowl and to it add the sour cream and egg yolk mixture. Mix well, first with a spoon and then your hands, until the dough begins to come together. It will be soft and a bit sticky, but continue packing it together with your hands to form a ball of dough, working quickly to ensure the ingredients are well-combined. Wrap the ball of dough in plastic and chill in the fridge overnight.
1/2 cup of granulated sugar
1/2 cup of chopped walnuts
1 tsp. ground cinnamon
one egg white, lightly beaten
Combine the sugar, nuts and cinnamon in a small bowl, cover and reserve until its time to bake. (The egg white will be used to brush the cookies prior to baking, so reserve it as well.)To bake the Horns:Pre-heat your oven to 375 degrees and remove @ 3 tbsp. of the sugar/nut/cinnamon mixture to a smaller bowl and reserve.Divide the dough into 3 equal parts. One at a time, roll each piece of dough out, on a floured surface, into a 12 inch round circle. Spread the dough with 1/3 of the remaining sugar/nut mixture and press the filling lightly into the dough. Using a sharp knife, cut the circle of dough into four equal quarters, then cut each quarter into four equal triangles. (See photo below.) Roll each triangle from the wide end to the point to form the horn and bend it slightly to form a crescent shape. Repeat with the remaining triangles until all the cookies have been formed.Place the rolled cookies on a large, un-greased cookie sheet, brush each horn with the beaten egg white and top with a sprinkle of the reserved cinnamon sugar and bake at 375 degrees for 20 - 25 minutes or until light golden brown. Repeat the process with the remaining dough.The horns will puff a bit as they bake, so leave a bit of room between them as you place them on the sheet. This recipe will yield 48 cookies.