Mom's Nut Horns

Recipe View 5 mins In a large bowl, cut the cold butter into the flour using a pastry blender or two knives until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 2 mins Add the sour cream and egg yolk to the flour mixture. Mix until just combined, forming a ball of dough. (2 minutes)

Recipe View 8 hrs Wrap the dough tightly in plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This chilling time is crucial for developing the dough's flakiness. (8 hours - overnight)

Recipe View 2 mins In a small bowl, combine the finely ground walnuts, sugar, and cinnamon. Set aside. (2 minutes)

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets or line them with parchment paper. (5 minutes)

Recipe View 1 mins Divide the chilled dough into 4 equal pieces. (1 minute)

Recipe View 5 mins On a lightly floured surface, roll out one piece of dough into a thin circle, approximately 1/8-inch thick. (5 minutes)

Recipe View 1 mins Spread 1/4 of the walnut mixture evenly over the dough circle. (1 minute)

Recipe View 2 mins Using a pizza cutter or sharp knife, cut the circle into 12 wedge-shaped pieces. (2 minutes)

Recipe View 10 mins Starting at the wide end of each wedge, gently roll the dough towards the center point to form a crescent shape. (10 minutes)

Recipe View 5 mins Transfer the shaped cookies carefully to the prepared baking sheets, spacing them slightly apart. (5 minutes)

Recipe View 23 mins Bake in the preheated oven for 20 to 25 minutes, or until the cookies are golden brown. Keep a close eye on them, as the bottoms tend to brown quickly. (20-25 minutes)

Recipe View 10 mins Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. (10 minutes)