I love the taste of Butterhorn cookies and have recently learned that they’re quite hard to find. I checked our local coffee shops, even Starbucks and Nordstrom cafe with no luck, so on a rainy Monday afternoon I decided to make my own, and I really liked the result (By” liked the result” I mean I ate 5 in the first 20 minutes of cooling!!)
Makes 18-20 cookies
2 cups flour
1 tsp. Salt
8 Tbsp Cold Butter (1 stick)
5 Tbsp. Cream Cheese (2.5 oz)
3/4 Cup Plain Greek Yogurt
One Egg yolk
3/4 Cups Brown Sugar
1 Tsp. Cinnamon
Mix flour, salt, Butter and Cream cheese until crumbly. Stir in Greek Yogurt and Egg yolk. Just until combined (You’re basically making pie crust!). Wrap the dough in plastic wrap and place in the refrigerator for 3 hours or overnight. Remove dough from Fridge, Cut dough into 3 equal pieces and roll out into a thin 12” diameter circle.
Preheat oven to 350
Mix Brown sugar and cinnamon together and spread about 1/4 cup onto dough being sure to reach almost all the way to the corners. Cut into 12 triangles with a pizza cutter, roll them up and pinch together. Place on a cookie sheet seam side down.
Repeat with all remaining dough and filling.
Bake for 18-20 minutes. Let cool completely before serving.
Enjoy with a cup of tea or coffee!