Danish Horns

There are a few recipes that my grandma had that she would use as just guidelines. The ingredients are usually the same, but the method varies from what the recipe instructs. This is one of those recipes. I wasn't even sure if this was the correct recipe when I found it. The recipe says to roll out the dough like pie dough and do other silly things. I'll post the way I've always known to make this and not what the recipe claims should be done.

I don't like these cookies and the only time I will make them is around Christmas. They are full of walnuts. Lots and lots of walnuts. If you like butter cookies, walnuts, and cinnamon, you should like these cookies. People have requested that I put this recipe up, but not liking it combined with the slightly painful process didn't do anything to motivate me.

On a somewhat odd side-note, my family refers to these cookies as "funeral cookies". I'm told they received that nickname because my grandma made them for families when someone died. They were quickly associated with funerals.

Danish Horns (Printer-friendly PDF Version)
4 C flour
4 sticks butter (softened)
2 egg yolks
1 1/2 C sour cream
1 1/2 C chopped walnuts
1 1/2 C sugar
2 t cinnamon

The amount of walnuts, sugar, and cinnamon can vary according to your own taste. You can use other types of nuts as well.

Place the flour and butter in a large mixing bowl. Cut together the two ingredients. I recently obtained a pastry blender which is amazing. If you lack that, use a fork.

Mix together the egg yolks and sour cream in a separate bowl.

Pour the creamy egg mixture on top of the buttery flour crumbles. Mix together with your hands until just combined. Cover and chill at least 3 hours. This can be refrigerated for a few days before baking.

Once the dough is chilled, combine the nuts, sugar, and cinnamon in a bowl.

Roll the chilled dough into 1 inch balls. Pour some of the nut mixture onto a clean, flat surface.

Place the dough balls into the nut mixture. Smash the dough down with the palm of your hand. Flip the dough and repeat until the dough is flat and full of nuts.

Roll the flat dough up and pinch into a horn shape. Place on a baking sheet. These don't spread much at all, so you can place them pretty close together.

Repeat until all of the dough is used up and your hand starts to hurt. Your hand will most likely start to hurt... you are smashing it repeatedly into a chunky and somewhat pointy mixture.

Bake at 350 for 18-20 minutes. They will be slightly browned. They also can quickly over-bake, so keep an eye on them.

Remove from pan and place on cooling racks. Cool completely.

Sprinkle with powdered sugar if desired.