Ingredients
- 2 cups unsalted butter, softened
- 2 cups all-purpose flour
- ¾ cup sour cream
- 1 large egg yolk
- ¾ cup white sugar
- ¾ cup chopped walnuts
- 1 teaspoon ground cinnamon
Why This Recipe Is So Flavorful
Cooking Techniques
- Chill the dough before rolling it out to make handling easier and prevent sticking.
- Bake until the edges are just golden to avoid overbaking and keep the cookies tender.
Step 1
Cut the butter into the flour using your fingertips until the mixture looks crumbly. Then, add the sour cream and egg yolk, mixing everything together until you have a firm dough. Shape the dough into a big ball, wrap it up in plastic wrap or wax paper, and pop it in the fridge for at least two hours to chill completely.
Step 2
When you’re ready, preheat your oven to 375°F (190°C) and line a couple of baking sheets with parchment paper. In a small bowl, mix together the sugar, chopped walnuts, and cinnamon.
Step 3
Take the dough out of the fridge and divide it into three equal parts. Roll one piece into a circle, then sprinkle a third of the sugar mixture evenly over the surface. Press it gently into the dough. Cut the circle into 12 wedges, like slicing a pie. Starting from the wide end, roll each wedge up toward the point to form little croissant shapes. Place them on your baking sheets and curl the tips toward you to make that classic horn shape. Repeat this with the remaining dough and sugar mix.
Step 4
Bake the cookies in batches for about 20 to 25 minutes, or until they turn a lovely golden brown. Let them cool on the baking sheet for a minute before transferring to a wire rack to cool completely. Enjoy!
