Like the Christmas Nut Thins, French Butter Horns were made every holiday season while growing up in Wisconsin. These cookies are pastry-based, light, and very delicious. This recipe was part of the 1998 inaugural edition of the family recipe collection.
While they’re good, these also require a bit more labor to make them. It’s worth though.
- 1 cup softened butter
- 2 cups flour
- 2 ¼ teaspoons of dry yeast in 2 tablespoons of warm water
- ½ cup of sugar for meringue
- 1 teaspoon of vanilla extract
- 1 tablespoon sugar for dough
- ½ teaspoon salt
- 2 eggs separated
- Chopped walnuts
- Soften butter in mixing bowl. Add in the flour, sugar, and salt and mix until combined.
- Mix together the yeast and water. Once mixed, beat 2 egg yolks into yeast mixture and add to flour mixture. Mix until combined. Add additional flour as needed until dough isn’t sticky otherwise it’ll be impossible to roll out. NOTE: Don’t let the dough rise.
- Beat the 2 egg whites, ½ cup of sugar, and vanilla extract until it forms stiff peaks.
- Take part of the dough and roll it out on a floured surface. Roll it until about 1/8 thick. Use a knife or other cutting tool to square up the rolled out dough. Toss cut off dough back in mixing bowl to be used later.
- Spread meringue on rolled out the dough. You’re looking for about an ⅛ in or so layer.
- Sprinkle cinnamon across meringue followed by a light coating of the chopped walnuts.
- Cut into squares and fold into a horn shape. 1 to 1-½ squares works best.
- Bake in a 350-degree oven for 15 to 18 minutes or until golden brown on the bottom and just turning golden brown on the top.
- When cool, frost the exposed ends with frosting. Piping the frosting works best! Use whatever colors you want such as white, red, green, etc.