Mom’s Nut Horns are tender, crescent-shaped cookies filled with a fragrant nut mixture and finished with a snowy dusting of powdered sugar. Each bite balances a delicate, buttery crumb with a rich, nutty center, making them a cherished treat for holidays, family gatherings, and cozy afternoons.
Mom’s Nut Horns:
Often passed down through generations, these cookies are more than a dessert—they’re a memory. The familiar aroma of butter and nuts baking in the oven evokes warmth, care, and tradition, reminding us of handwritten recipe cards and time spent baking alongside loved ones.
History:
Nut Horns trace their roots to Central and Eastern Europe, particularly Austria, Hungary, Poland, and surrounding regions, where nut-filled pastries were a staple of festive baking. Immigrants carried these recipes to North America, adapting them with locally available ingredients while preserving their crescent shape and nutty fillings. Over time, “Mom’s” version became a family signature, refined through repetition and love.
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Mom’s Nut Horns
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- ½ cup sour cream
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
For the Nut Filling:
- 1½ cups finely ground walnuts (or pecans)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed)
For Finishing:
- Powdered sugar, for dusting
Instructions
- Make the Dough: Combine flour, sugar, and salt. Cut in cold butter until crumbly. Mix in sour cream until a soft dough forms.
- Chill: Divide dough into discs, wrap, and refrigerate for at least 1 hour.
- Prepare Filling: Mix ground nuts, powdered sugar, vanilla, and enough milk to make a spreadable paste.
- Shape: Roll dough thin, cut into wedges, place filling at the wide end, and roll into crescents.
- Bake: Arrange on a lined baking sheet and bake at 350°F (175°C) for 15–18 minutes until lightly golden.
- Finish: Cool slightly, then generously dust with powdered sugar.
Notes
- Finely ground nuts give the smoothest filling texture.
- Keep dough cold to prevent spreading.
- Light browning is ideal—avoid overbaking.
- Dust with powdered sugar while cookies are still warm for better adhesion.
- Flavours deepen after a day of resting.
Tips for Mom’s Nut Horns:
- Use a food processor for evenly ground nuts.
- Roll dough between parchment to prevent sticking.
- Chill shaped cookies briefly if your kitchen is warm.
- Try pecans or almonds for variation.
- Store with parchment layers to protect the sugar coating.
FAQs for Mom’s Nut Horns:
Q: Can I make these ahead of time?
Yes, they keep well for several days and freeze beautifully.
Q: Can I use different nuts?
Absolutely—walnuts, pecans, or almonds all work well.
Q: Why is my dough cracking?
It may be too cold; let it rest for a few minutes before rolling.
Q: Do I need to chill the dough?
Yes, chilling ensures a tender texture and neat shape.
Q: How long do Nut Horns stay fresh?
Up to 1 week in an airtight container at room temperature.
Conclusion:
Mom’s Nut Horns are a timeless cookie that blends simplicity, flavor, and nostalgia. Whether baked for holidays or shared with loved ones, they capture the essence of homemade comfort—proof that the most beloved recipes are the ones made with care and tradition.