Food & Drink

Swiss Butterhorns

Holiday scents for many include the sweet smell of cookies baking in the oven. Bellingham Herald readers share these recipes and the family memories that go along with them.

SWISS BUTTERHORNS

Cecilia Penley of Bellingham shares this recipe.

INGREDIENTS

2 cups sifted flour

1/4 teaspoon salt

2/3 cup margarine

1 egg yolk

3/4 cup sour cream

1/2 cup sugar

1/2 cup finely chopped nuts

1 teaspoon cinnamon

1 cup powdered sugar

2 tablespoons hot water

1/4 teaspoon vanilla

DIRECTIONS

Heat oven to 375 degrees.

Mix salt and flour.

Cut in margarine.

Stir in egg yolk and sour cream.

Shape into ball and chill overnight.

Divide into three parts and roll each into 12-inch circles.

Mix sugar, nuts and cinnamon.

Sprinkle sugar mix on top of dough.

Cut each dough circle into 12 wedges.

Roll from wide edge.

Mix powdered sugar, water and vanilla for glaze.

Glaze each butterhorn.

Bake 20-25 minutes.

Makes 3 dozen.

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