Best 3 Walnut Horn Cookies Recipes
Indulge in a delightful journey of flavors with our Walnut Horn Cookies, a timeless classic that combines crisp pastry, sweet filling, and the irresistible crunch of walnuts. This article presents a collection of three delectable recipes, each offering a unique twist on this beloved treat. Whether you prefer a traditional approach, a touch of chocolate indulgence, or a burst of fruity delight, we have the perfect recipe to tantalize your taste buds.
- The Walnut Horn Cookie: A Culinary Legacy: Embark on a culinary journey with our original Walnut Horn Cookie recipe, a staple in bakeries and homes for generations. With its flaky crust, creamy walnut filling, and sprinkling of powdered sugar, this classic cookie is a true delight.
- Chocolate Walnut Horns: A Decadent Twist: Elevate your cookie experience with our Chocolate Walnut Horns, a symphony of rich chocolate and crunchy walnuts. The combination of dark chocolate and creamy walnut filling creates a decadent treat that will satisfy any chocolate lover.
- Raspberry Walnut Horns: A Fruity Delight: Experience a burst of fruity freshness with our Raspberry Walnut Horns. Sweet raspberry jam complements the nutty filling, creating a delightful balance of flavors and textures. These cookies are perfect for those who enjoy a touch of tartness with their sweets.
HORN WALNUT COOKIES
You need just a few ingredients to make these elegant and delicious walnut horns from Loretta Stokes of Philadelphia, Pennsylvania. "The dough can be made ahead of time and refrigerated 5 to 7 days," says Loretta.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 145 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
WALNUT HORN COOKIES
At our house, it wouldn't be Christmas without these Pennsylvania Dutch cookies, which are known locally as kiffels. -Sharon Allen, Allentown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 8 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth. Shape into 1-in. balls; place in a container with waxed paper separating each layer. Cover and refrigerate overnight. , For filling, combine walnuts and 3-3/4 cups sugar (the mixture will be dry). In a small bowl, beat egg whites until soft peaks form; fold into nut mixture. Add extracts and a few drops of water if necessary until filling reaches a spreading consistency. , Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered. Place a few balls at a time between two sheets of waxed paper. , Roll balls into 2-1/2-in. circles. Gently spread about 2 teaspoons of filling over each. Roll up; place seam side down on ungreased baking sheets. Curve the ends slightly. Bake at 350° for 20 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 237 calories, Fat 15g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 103mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
WALNUT HORN COOKIES
Steps:
- In large bowl, beat 1 cup butter and the cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Divide dough into four portions and roll each into a 12-inch circle. Melt the remaining butter. In a large bowl, combine the walnuts, ¾ cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each circle into 12 wedges. Roll up wedges starting from the wide ends. Place point side down on greased baking sheets. Curb ends to form crescents. Bake at 325 for 35-40 minutes or until lightly browned. Remove to wire racks. Place remaining sugar in a small shallow bowl. Roll warm cookies in the sugar.
Tips:
- Use fresh walnuts: Fresh walnuts have a better flavor and texture than old walnuts. If you can't find fresh walnuts, you can toast them in a 350°F oven for 10-12 minutes, or until they are fragrant and golden brown.
- Chill the dough before rolling: Chilling the dough makes it easier to roll and prevents it from sticking to your hands. You can chill the dough for at least 30 minutes, or up to overnight.
- Roll the dough thinly: The thinner you roll the dough, the crispier the cookies will be. Aim for a thickness of about 1/8 inch.
- Don't overbake the cookies: Walnut horn cookies are best when they are slightly underbaked. The cookies should be golden brown around the edges, but still soft in the center. If you overbake them, they will be dry and crumbly.
- Let the cookies cool completely before filling them: If you fill the cookies while they are still warm, the filling will melt and make the cookies soggy. Let the cookies cool completely on a wire rack before filling them.
Conclusion:
Walnut horn cookies are a delicious and festive holiday treat. They are easy to make and can be filled with a variety of fillings, such as chocolate, vanilla, or fruit preserves. These cookies are sure to be a hit with your family and friends.
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