This recipe for Butterhorns is a classic yeast cookie. They have a Danish or Swedish origin and look a bit like a crescent roll, but much smaller. If you are not confident about using yeast, I understand. I only this year have started making my pizza dough by hand and allowing it to rise – I used to use my bread machine.

Everything I have read about Butterhorns suggests they are easy and delicious, so perhaps make this your first foray into yeasted cookies. I’ll put some links to additional sites under the recipe, as they have some history and methods to explore. Also, I’m going to try to translate the method described into something that is more understandable. There’s still a lot of gaps, such as no information about how to bake them and I don’t know how much 2 cents worth of yeast is. Maybe a teaspoon? That’s a total guess.

Butterhorns

1/2 cup butter

1/2 cup lard

1/2 cup suger

1/2 cup milk – use half to dissolve yeast 2 cents worth

3 eggs

4 cups flour, a little nutmeg and vanilla

Let raise to 4 to 5 hours, and then take a small ???? roll the size of dinner plate, cut 4 pieces, take roll end so point on top, butter sugar and cinnamon, put powder sugar frosting on top

Combine ingredients and allow to rise 4 to 5 hours. Take a small amount and roll thin to the size of a dinner plate. Cut it into 4 wedges. Sprinkle with butter, sugar and cinnamon. Roll it from the wide end to the point. Repeat until all dough gone. After baking top with powdered sugar frosting.

Additional Links

Grandma’s Butterhorns – via Pinch of Yum

My Favorite Butterhorns – via Cookies & Cups