Butter Horns
This recipe was made by my Grandma Rose every year for Easter. The sweet scent of cinnamon filled the air, and the buttery, nutty taste was a real treat. She used to watch soap operas as she baked, following her “story”. Having grown up in Bridgeport, grandma was a renter then proud homeowner in Stratford, where she and my grandfather raised my mother and uncle.
- 2 cups sifted flour
- ½ lb butter or margarine
- 1 egg yolk
- ¾ cup sour cream
- ¾ cup sugar
- 1 teaspoon cinnamon
- ¾ cup chopped walnuts
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Put flour and butter in a bowl. Cut in butter with fingertips. Add egg yolk. Add sour cream. Mix well.
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Shape into a big ball. Chill in refrigerator for several hours.
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Preheat oven to 375°. Combine sugar, cinnamon, and nuts.
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Sprinkle board lightly with flour. Remove dough from refrigerator and divide into three parts.
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Roll out one portion at a time, making a large circle about 1/8” thick.
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Sprinkle with sugar-nut mixture. Cut into 12 wedge-shaped sections.
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Roll up each wedge starting with the widest part.
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Place rolls on lightly greased cookie sheet. Bake 20-25 minutes.