Nut Horns (yeast cookie)

Deb Crane


My Grandmother had these on the table most all the time. They are delicate, and not overly sweet. The dough is a yeast dough with sour cream.
A cross between a cookie and a pastry, these are sure to be a hit. The dough can be made a few days ahead of time and kept in the refrigerator.
Apricot preserves, prune filling and or poppy seed filling are also great in this recipe as a filling.


★★★★★ 2 votes

about 100 little cookies



  • 1/2 c
  • 4 c
    all purpose flour
  • 1/2 lb
  • 1/2 lb
  • 1 tsp
    vanilla extract
  • 1 pkg
    yeast (or 2 1/4 teaspoons)
  • 4
    egg yolks
  • 1 c
    sour cream

  • 2 c
    ground nuts ( i use walnuts)
  • 1 c
  • 1 tsp
    vanilla extract
  • 3 Tbsp

How to Make Nut Horns (yeast cookie)


  1. Put yeast in sour cream. Add egg yolks. Mix well. Let stand.
  2. Cut shortening and lard in flour. Add sugar.
    Mix in the yeast mixture and add vanilla. Mix well.
    Refrigerate over night (at least 6 hours) or up to several days.
  3. When ready to bake, preheat oven to 325 degrees.
    Line cookie sheets with parchment paper.

    Using about a fourth of the dough at a time, keeping the remaining dough in the refrigerator, roll dough out onto a floured surface into about a 9 inch circle. Cut into 16 crescent shapes from circle. (like very small pizza slices) :) (see how nice and even mine are? lol!) Doesnt matter, they still taste wonderful!
    Combine all ingredients and mix well.
  5. Spoon a tiny bit of filling onto the broad end of the crescent slices and roll from broad side to short side like a crescent. Place seam side down, pressing gently to make sure they dont unroll.
  6. Bake @ 325 degrees for 15-20 minutes until just golden.

    Let cool on racks.
    Before serving, powder with powdered sugar.

    These can be frozen for later use. Bring to room temperature and sprinkle with powdered sugar.

Printable Recipe Card

About Nut Horns (yeast cookie)

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: Hungarian

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