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Amish Butterhorn Cookies

By: Two Old Crabs for RecipeLion
This image courtesy of

Butterhorns are flaky like a crescent, crispy, delicate and delicious! Filled with the wonderful flavors of cinnamon, brown sugar and walnuts, these beauties will become the pride of your baking. Made from scratch, Amish Butterhorn Cookies are a classic cookie recipe that have been passed down from generation to generation. Spread the joy to your family and make these a tradition in your kitchen.


Makes16 Cookies


  • 2 cups flour
  • 3/4 cup sour cream
  • 2 sticks of butter, room temperature
  • 1 egg yolk
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 cup chopped walnuts
  • 1 tablespoon cinnamon


  1. In medium bowl, combine flour, sour cream, softened butter & egg yolk.

  2. When completely incorporated, make into a ball, wrap in plastic wrap & refrigerate for several hours or overnight.

  3. Cut dough in half. Wrap one half in plastic wrap to keep moist.

  4. On floured surface, roll the dough into a circle about 1/4-inch thick.

  5. Preheat oven to 375 degrees F. Mix all ingredients in small bowl.

  6. Spread half of filling on circle of rolled dough. With sharp knife, cut dough in quarters.

  7. Cut each quarter into four pieces, making 16 long & narrow triangles.

  8. Starting at the large end, roll up like a crescent roll, all the way to the end.

  9. Place tip side down on parchment paper on baking sheet. Curl both sides slightly down to form a crescent shape.

  10. Roll up all 16 cookies, then clean your floured board & repeat with second half of dough.

  11. Bake for 20 – 25 minutes, watching carefully. With any spilled sugar around them, they tend to burn easily.

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