Best 10 Pecan Butter Horn Cookies Recipes

MY FAVORITE BUTTERHORNS

Steps:

• In a large bowl combine the four and salt. Add in the cubed butter and cut in using a pastry cutter or fork until the mixture is crumbly. Add in the egg yolk and sour cream and stir until combined and the dough comes together. Wrap the dough in cling wrap and refrigerate for 3 hours or overnight.
• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• For the filling, in a small bowl combine the light brown sugar and cinnamon.
• Divide the dough into 3, equal portions. Roll each portion out on a floured surface into a thin circle, 12-inches in diameter. Sprinkle 1/3 of the filling mixture onto each dough round.
• Using a pizza cutter, cut each round into 12 equal wedges. Roll up each wedge, starting at the wide edge tightly. Place onto the prepared baking sheet with the seam side down and pinched.
• Bake for 16-18 minutes, or until the butterhorns are lightly golden. Some of the filling might leak out, this is fine.
• Transfer to a wire rack to cool completely.

HORN WALNUT COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, beat 1 cup butter and the cream cheese until light and fluffy, 5-7 minutes. Gradually add flour, beating until mixture forms a ball. Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-in. circle. , Melt the remaining 1 teaspoon butter. In a large bowl, combine walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each into 12 wedges. Roll up wedges, starting from the wide ends., Place point side down on greased baking sheets. Curve ends to form crescents. Bake until lightly browned, 35-40 minutes. Remove to wire racks., Place remaining sugar in a small shallow bowl. Roll warm cookies in sugar.

BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
• Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
• Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

PECAN CRESCENT COOKIES

Steps:

• In medium bowl, place flour. Cut in 1 cup butter using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Stir in cottage cheese until blended. Divide dough into thirds; wrap in plastic wrap. Refrigerate 2 hours.
• Heat oven to 350°F. On well-floured surface, roll one part of the dough into 10-inch round (dough will be sticky). Brush with melted butter. Sprinkle with one-third each of the brown sugar and pecans; lightly press into dough with rolling pin. Repeat with remaining dough, melted butter, brown sugar and pecans.
• Cut each round into quarters. Cut each quarter into 4 wedges. Roll up starting with long end; place, point side down, on ungreased cookie sheets. Bake 30 minutes or until lightly browned. Remove immediately from cookie sheets to cooling racks; cool completely.

BUTTER PECAN COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

BUTTER PECAN COOKIES

Steps:

• Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

PECAN CRESCENTS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
• Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.

PECAN BUTTER HORN COOKIES

Steps:

• Stir flour, baking powder, and salt together in mixing bowl.
• Cut in butter.
• Dissolve yeast in warm water stir in egg yolks, sour cream and vanilla.
• Blend into flour mixture.
• Refrigerate 1 hour.
• Heat oven to 400' degrees F.
• Beat egg whites until foamy gradually add sugar beat until stiff.
• Fold in nuts and almond extract.
• Divide dough into 4 parts.
• On a board sprinkled with powdered sugar roll each out into 9 inch circles.
• Cut each circle into 12 wedges.
• Spread 1 heaping teaspoonful meringue on each.
• Roll up beginning at wide end.
• Bake on lightly greased baking sheet.
• 10-12 minutes until golden brown.
• Cool Roll in powdered sugar.

PECAN BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees. Butter 2 cookie sheets and set aside. Roast 3/4 cup of pecans in oven for 10 minutes or until they emit a good aroma. Remove from oven and cool to room temperature. When cooled, chop pecans with sugar in a food processor until finely ground. Add flour, butter, egg yolk and salt. If dough is too soft, add up to 1/4 cup more flour; otherwise work dough with your hands.
• Gather dough into a 1 1/2 inch round sausage, wrap in waxed paper and rest in fridge for 2 hours or overnight. Cut into 1/4inch rounds and set on baking sheet. Press a pecan half in center. Don't place cookies too closely together or they will run into each other as they spread during baking. Bake for 15 to 17 minutes or until the cookies' edges are golden brown. When they are baked they will give off a wonderful aroma. Remove baking sheets from oven and let cookies cool on sheets for 3 minutes. Then, remove them to a cookie rack to cool them further. Be careful when you handle these as they are very fragile.

PECAN CRESCENT COOKIES

Steps:

• Preheat oven to 325°F. Combine 1 cup all purpose flour, toasted pecans and salt in processor. Using on/off turns, finely chop pecans. Using electric mixer, beat butter, 3/4 cup powdered sugar and vanilla extract in large bowl until well blended. Add pecan mixture and remaining 1 cup flour and mix thoroughly. Divide dough in half. Wrap each half in plastic and refrigerate overnight.
• Working with 1 tablespoon dough at a time, shape dough into 3-inch-long logs. Pinch ends of logs to taper and turn in slightly, forming crescents. Place cookies on ungreased baking sheets, spacing 1 inch apart (cookies will not spread).
• Bake cookies until light brown around edges and firm to touch, about 18 minutes. Cool cookies 10 minutes on baking sheets. Roll cookies in additional powdered sugar. Cool completely on racks. (Cookies can be prepared 2 weeks ahead. Store in airtight container.)