Mom’s Nut Horns
Mom’s Nut Horns are classic crescent cookies with a soft, buttery dough and a sweet nut filling.They’re lightly crisp on the outside and melt-in-your-mouth tender inside.Perfect for holidays, cookie exchanges, or gifting.A timeless recipe that celebrates comfort and tradition.
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.