Fab Recipe: The Eng Family Holiday Butterhorn Cookies
Prep time
Cook time
Total time
Author: Ron Eng
Recipe type: Dessert
Serves: 48 cookies
Ingredients
- Dough:
- 2 cups flour
- ¾ cup sour cream
- 1 cup margarine
- 1 egg yolk
- Sugar-Nut Filling:
- ¾ cup sugar
- 1 teaspoon cinnamon
- ¾ cup ground pecans
- Frosting:
- 2 Tablespoons butter
- 2 Tablespoons milk
- ½ teaspoon vanilla
- 1½ cups powdered sugar
Instructions
For the Dough:
- Place margarine, flour, sour cream, and egg yolk in a large bowl.
- Cut ingredients into flour and mix (use pastry blender or 2 knives).
- Shape into a ball.
- Divide into 4 balls.
- Wrap in plastic wrap. FAB TIP: Make sure you don't miss this step or the dough will dry out.
- Chill overnight.
For the Sugar-Nut Filling:
- Chop or grind pecans to fine pieces.
- Mix sugar, cinnamon, and ground pecans together in a large bowl.
- Set aside.
Assemble:
- Roll ball of dough on floured board into a large circle like a pizza. FAB TIP: Make sure the surface is well-floured or it will stick.
- Sprinkle with ½ cup of sugar-nut mixture and spread throughout the dough.
- Cut into 12 sections (like pie pieces).
- Roll up each section beginning at the wide end.
- Place rolls on greased baking sheet.
- Bake about 18 minutes at 350 degrees F.
For the Frosting:
- Mix the butter, milk, vanilla, and powdered sugar in a warm saucepan.
- Frost while still warm.
- Add sprinkles as desired. FAB TIP: Sprinkle immediately before frosting sets.
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-eng-family-butterhorns/