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Unleavened Recipes
Cookies: Cinnamon - Sugar Butterhorns

Unleavened Recipes
* * * Cinnamon - Sugar Butterhorns * * *

2 C. flour
3/4 C. sour cream
1/4 tsp. salt
1/2 C. finely chopped nuts
1/3 C. butter
3/4 tsp. cinnamon
1 egg yolk
1/2 C. sugar

Measure flour and salt into bowl. Cut in butter until flour makes a coarse mixture. Stir in egg yolk and sour cream, mixing well. Shape dough into a ball. Cover and chill in refrigerator over night.

The next day divide dough into 3 parts. On lightly floured surface, roll each into a 12-inch circle, then cut in 12 pie-shaped wedges. Blend sugar, nuts and cinnamon.

Sprinkle each wedge with sugar mixture. Starting at wide edge, roll up. Place on greased baking sheet with point tucked underneath. Bake 375° for 20 to 30 minutes. Remove from oven. Frost at once with 1 cup powdered sugar blended with 2 tablespoons hot water and 1/4 teaspoon vanilla extract. Makes 3 dozen.

c. = C. = Cup
lb. = pound
lg. = large
oz. = ounce
pkg. = package
qt. = quart
tsp = teaspoon
Tbsp. = tablespoon
Recipes use U.S. measurements
Unleavened Recipes

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