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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
  • Cinnamon
  • Frosting 


  1. Soften butter in mixing bowl. Add in the flour, sugar, and salt and mix until combined.
  2. 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.
  3. Beat the 2 egg whites, ½ cup of sugar, and vanilla extract until it forms stiff peaks.
  4. 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.
  5. Spread meringue on rolled out the dough. You’re looking for about an ⅛ in or so layer.
  6. Sprinkle cinnamon across meringue followed by a light coating of the chopped walnuts.
  7. Cut into squares and fold into a horn shape. 1 to 1-½ squares works best.
  8. 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.
  9. When cool, frost the exposed ends with frosting. Piping the frosting works best! Use whatever colors you want such as white, red, green, etc.
  10. Enjoy!
French Butter Horns ready for storage or to eat!