Every year, my husbands Aunt Colleen makes batches of Hungarian Butterhorns.
What Is a Butterhorn Cookie?
They are very sweet and perfect with a strong cup of coffee.
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The original recipe contained fresh yeast, a.k.a.
bakers yeast or cake yeast, which can be difficult to track down.
Colleen says that the fresh yeast makes a difference, but I think both kinds work equally well!
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A few spoonfuls of ground walnuts are mixed in once the meringue is fully whipped.
If you dont care for walnuts, swap it with something else.
you’re able to use ground:
Dont skip the filling!
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What To Do With Leftover Meringue
You will have about 1/2 cup of the meringue filling leftover.
Fold it into a pancake or muffin batter for added sweetness and lift or make meringue cookies.
Just do your best.
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The cookies always come out slightly varied in size, which is part of their charm.
They will keep in a tightly lidded container for up to 3 days at room temperature.
Stop the mixer and rub a little of the meringue between your fingers.
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It should feel smooth and you should not be able to feel any gritty sugar between your fingers.
Whisk the ground walnuts into the meringue just until well combined, about 30 seconds.
Sprinkle a work surface generously with powdered sugar.
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Transfer the dough to the work surface.
Use a bench scraper or knife to divide the dough into four equal pieces.
With a bench scraper, knife, or pizza cutter, cut the dough into 8 triangle wedges.
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Roll up the dough from the wide end to the tip, like you would a crescent roll.
Use a light hand and dont worry if theyre a little messy.)
Its up to you.
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Transfer the cookie to the lined baking sheet.
You will have a good amount of filling leftover (a half cup or so).
Bake the cookies for 10 minutes, rotating the pans halfway through baking to ensure that they bake evenly.
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They should be light in color when they are done, and just barely lightly browned on the ends.
Remove the cookies from the oven and transfer them to wire cooling racks.
Let the cookies cool completely, for about 30 to 45 minutes.
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Save the baking sheets.
Youll use them again to glaze the cookies.
In a bowl, whisk together the powdered sugar, vanilla, and 6 tablespoons of the milk.
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Place the cooling racks on lined baking sheets to catch any dripping glaze.
Let the glaze set for an hour or so, until it is no longer tacky.
Did you love these cookies?
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Let us know with a rating and review!
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