Recipes & Cooking Desserts & Baking Cookies My Grandmother's Nut Horns Are My Favorite Christmas Cookie of All Time 5.0 (1) 1 Review Sharing this recipe is my love letter to her. By Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process Published on December 3, 2024 Save Rate PRINT Share Close Photo: Jake Sternquist Prep Time: 30 mins Cook Time: 20 mins Chill Time: 8 hrs Total Time: 8 hrs 50 mins Servings: 24 Yield: 48 small cookies Jump to Nutrition Facts Jump to recipe Growing up, my grandmother lived 8 hours away from us so I didn't get to see her very often. But every time we visited, she would serve the same thing for dinner: cheese tortellini in homemade chicken broth, roast beef, and these cinnamon-spiced nut horn cookies. They've become a permanent fixture on my must-bake list for the holidays, and I look forward to them every year. With each bite, I'm reminded of my grandmother's cozy kitchen and her homemade comfort food. What Are Nut Horn Cookies? Nut horns are a rolled cooked that's filled with walnuts and sugar. The tender sour cream dough is flaky like a pie crust and the filling reminds me of the spiced nuts you often smell roasting during the holidays. To make nut horns, you'll roll the dough into a circle before sprinkling on the filling. Slice as you would a pizza and roll up each piece to create the crescent roll-like shape. These Retro Cornflake Cookies Are Rich and Buttery with the Perfect Crunch Cook Mode (Keep screen awake) Ingredients Dough 1/2 lb. butter 2 cups all-purpose flour 3/4 cup sour cream 1 egg yolk Filling 3/4 cup finely ground walnuts 3/4 cup granulated sugar, plus more for coating (optional) 1 tsp. ground cinnamon Directions Make Dough Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight. Make Filling Combine walnuts, sugar, and cinnamon in a small bowl. Prep Baking Sheets Preheat oven to 350°F. Lightly grease 2 baking sheets or line with parchment paper. Roll Dough Cut dough into 4 equal pieces. Roll each piece into a 9-inch circle (1/8-inch-thick) on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel or chef knife. Shape Shape each piece of dough into a crescent by loosely rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets with small pointed edge of dough on the bottom. Test Kitchen Tip: As you roll up each cookie, some of the walnut mixture will fall out. We scrape this up and add it to the remaining nut mixture. Bake Bake in the preheated oven until golden, about 20 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops. Let cookies cool 2 minutes on baking sheet. Carefully toss in sugar, if desired, and let cool completely on wire rack. How to Store Nut Horn Cookies The cookie dough stores and freezes well. Place baked nut horns in an airtight container and freeze up to 3 weeks. How to Store Cookies So You Can Savor Them Longer (Yes, Please!) Rate It Print Nutrition Facts (per serving) 178 Calories 12g Fat 15g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 178 % Daily Value * Total Fat 12.4g 16% Saturated Fat 6g 30% Cholesterol 40mg 13% Sodium 66.7mg 3% Total Carbohydrate 15.3g 6% Dietary Fiber 0.6g 2% Total Sugars 6.6g Protein 2.4g 5% Vitamin D 0.1mcg 0% Vitamin C 0.1mg 0% Calcium 18.6mg 1% Iron 0.7mg 4% Potassium 45.8mg 1% Fatty acids, total trans 0.4g Vitamin D 3.3IU Alanine 0.1g Arginine 0.2g Ash 0.4g Aspartic acid 0.2g Caffeine 0mg Carotene, alpha 0.3mcg Choline, total 17.9mg Copper, Cu 0.1mg Cystine 0g Energy 744.9kJ Fluoride, F 0.3mcg Folate, total 26.1mcg Glutamic acid 0.6g Glycine 0.1g Histidine 0.1g Isoleucine 0.1g Leucine 0.2g Lysine 0.1g Methionine 0g Magnesium, Mg 10.4mg Manganese, Mn 0.2mg Niacin 0.7mg Phosphorus, P 41mg Pantothenic acid 0.2mg Phenylalanine 0.1g Phytosterols 0mg Proline 0.2g Retinol 78.1mcg Selenium, Se 5.2mcg Serine 0.1g Starch 0g Theobromine 0mg Threonine 0.1g Vitamin E (alpha-tocopherol) 0.3mg Tryptophan 0g Tyrosine 0.1g Valine 0.1g Vitamin A, IU 290.9IU Vitamin A, RAE 79.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg Vitamin K (phylloquinone) 1mcg Water 10.1g Zinc, Zn 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.