Swiss Butterhorns

2 cups flour
¼ teaspoon salt
1/3 cup butter
1/3 cup margarine
1 egg yolk, beaten
¾ cup sour cream
½ cup sugar
½ cup finely chopped nuts
¾ teaspoon cinnamon

1 cup powdered sugar
2 Tablespoons hot water
¼ teaspoon vanilla

Measure flour and salt into bowl. Cut in butter and margarine. Stir in egg yolk and sour cream.
Mix well. Shape dough into a ball. Wrap in wax paper and chill overnight. Next day, divide
dough into 3 parts. On a lightly floured board, roll each into a 12-inch circle and then cut each
into 12 wedges. Blend sugar, nuts, and cinnamon. Sprinkle each wedge with sugar mixture
and, starting at the wide end, roll up. Place on greased baking sheet(s) with point tucked
underneath. Bake at 375 degrees for 20 to 25 minutes. While baking, blend frosting
ingredients together. Remove from oven. Frost at once. Makes 3 dozen.

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Posted in Unleavened Cookbook.
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