The Butterhorn Connoisseurs Butterhorn

Many years ago I worked for Starbucks. Back when they had butterhorn cookies. The thing about their butterhorns is, they came in two different qualities, often arriving in the same box. five or six of them would be smooth and shiny, and the rest of them would be this crackled, dull looking cookie. They tasted that way too. You could always tell the customers who knew what they were looking for by the sometimes VERY specific choice as to which butterhorn they wanted. 

What you put in the inside filling is really your business, I prefer simplicity. Brown sugar and cinnamon. Some people prefer finely chopped pecans or walnuts, others put raisins in it (sacrilege).

3/4 cup sugar

3/4 cup sour cream 

1 egg

1/2 tsp salt

1 tsp cinnamon

1/2 tsp cardamon

2 cups flour


1/2 cup brown sugar

1 tbs cinnamon


1/2 cup powdered sugar

2 tablespoons milk (A splash, I’m guessing… never actually meassured)

Combine your wet ingredients until well mixed, and then add in the spices and flour. This is a relatively moist dough. You will need to chill it until its workable, possibly over night. Once your dough has chilled, split it in half. and roll it out into a circle on a floured surface and cut it up like a pizza. Cover the top of the circle in your filling, and roll the cookies from the fat side to the skinny side. and set them on a greased baking sheet. Bake them at 375 for approximately 15 minutes. Set them aside to cool for 15 minutes, and then spread a light layer of glaze over the top of each cookie. Let them sit for another 30 minutes and enjoy!DSC_0309

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Filed under cookies, Desserts

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