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Horn Walnut Cookies Recipe

Horn Walnut Cookies Recipe

You need just a few ingredients to make these elegant and delicious walnut horns from Loretta Stokes of Philadelphia, Pennsylvania. “The dough can be made ahead of time and refrigerated 5 to 7 days,” says Loretta.
TOTAL TIME: Prep: 40 min. Bake: 35 min./batch YIELD:48 servings

Ingredients

  • 1 cup plus 1 teaspoon butter, softened, divided
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups all-purpose flour
  • 4 cups ground walnuts
  • 1-1/4 cups sugar, divided
  • 1/2 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

  • 1. In a large bowl, beat 1 cup butter and the cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Divide dough into four portions; roll each into a 12-in. circle.
  • 2. Melt the remaining butter. In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each into 12 wedges. Roll up wedges, starting from the wide ends.
  • 3. Place point side down on greased baking sheets. Curve ends to form crescents. Bake at 325° for 35-40 minutes or until lightly browned. Remove to wire racks.
  • 4. Place remaining sugar in a small shallow bowl. Roll warm cookies in sugar. Yield: 4 dozen.

Nutritional Facts

1 cookie equals 144 calories, 10 g fat (4 g saturated fat), 16 mg cholesterol, 49 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Horn Walnut Cookies

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MY REVIEW
Reviewed Aug. 15, 2014

"My family and I didn't care for these cookies. They taste like snowball cookies (which we also don't like) so maybe if you like them you would like these cookies."

MY REVIEW
Reviewed Aug. 4, 2014

"Really like these cookies! I chilled the dough for about 15 minutes before rolling and lightly dusted my counter to prevent sticking. Wonderful with a cup of coffee."

MY REVIEW
Reviewed Jan. 17, 2014

"My family loves these, and I love making them. They are relatively easy, taste wonderful, and look beautiful on a holiday cookie tray. I have a convection oven , so mine bake for a much shorter time, so watch the first trays carefully, or they might burn"

MY REVIEW
Reviewed Dec. 20, 2011

"I reduced the cooking time to fifteen minutes or else the cookies burned and got hard in my oven. You may have to adjust your cooking time. 30 minutes seems way too long."

MY REVIEW
Reviewed Dec. 17, 2011

"Delicate and tender cookies that look like they are difficult to make but are really rather easy. I make these every Christmas."

MY REVIEW
Reviewed Dec. 28, 2010

"I just made these for the first time for our cookie swap, and I was very impressed with how it turned out. I have never made a cookie dough with cream cheese in it, so I was a very curious with how they would taste, but I was pleasantly surprised by the flavor of the dough. They also keep very well in an airtight container. Others loved them too, so this will remain in my recipe collection. Also, I made a batch with walnuts and another batch with pecans and they both were fantastic. They do take a bit of work, but I quickly got the hang of it and I feel they are well worth the effort."

MY REVIEW
Reviewed Dec. 21, 2010

"Second year in a row making these for Christmas. Absolutely love this recipe! I follow the recipe exactly and have no problems. Excellent recipe!"

MY REVIEW
Reviewed Dec. 19, 2010

"Was pleasantly surprised at how they turned out; I expected more of a 'crunchy' cookie instead of a pastry. My husband really liked them. They're a little messy to make, but worth it!"

MY REVIEW
Reviewed Nov. 30, 2010

"we make over 1,000 cookies for the troops for Christmas. I like to try a couple new recipes every year. We made these and they were not good. It takes a long time to make these and the dough is not good. The taste was ok but not worth the hassle to make."

MY REVIEW
Reviewed Nov. 15, 2010

"Had a small amount of walnuts to use up so I thought this would be perfect & quick. The cookies are decent, but I doubt I would go buy walnuts just to make these. The only problem I had were the rolling in rounds...I did more of an oval so that I had better wedges. They did not look like the picture, very fat and rolled several times wheras the the picture looks rolled 3 times. Some of the filling came out all over my cookie tray and Im hoping it will come off! They taste good though, just a hassle."

MY REVIEW
Reviewed Mar. 14, 2010

"I have written a review and cannot understand how these women could not make these cookies and get them to turn out.How much simpliar could you want.They onley need 3 cups of flour,if you use proper measuring cups.sorry to bad mouth some of the reviews but these are a great cookie and don't desire the bad ratings."

MY REVIEW
Reviewed Mar. 13, 2010

"These nut rolls are easy and taste great.I have made them for several occasions and have had the recipe requested by many people."

MY REVIEW
Reviewed Dec. 26, 2009

"I have a similar recipe, but it only calls for 2 cups of flour. Need to chill overnight as dough is very soft Excellent filling. Well worth the time."

MY REVIEW
Reviewed Dec. 19, 2009

"I followed the recipe to a T and thought these were EXCELLENT! Yes, they took some time, but I didn't have any problems with the dough. Because it is Christmas time, I added a small amount of red food coloring to the dough and after rolling it into a circle, I cut the wedges by using a pizza cutter. My husband loved them and so do all of my friends I baked them for. This will definitely be in my recipe box."

MY REVIEW
Reviewed Dec. 11, 2009

"My dough is very soft, I think it needs more than 3 cups of flour. The cresents melted in the oven and I have round cookies, unremarkable...."

MY REVIEW
Reviewed Nov. 30, 2009

"I am a very dedicated cook and this recipe reminded me of a cookie thay my granmother used to make. I was very excited to try it but I am so glad that I made a sample batch before giving them out as gifts. The dough was NOT good to work with, I had avery hard time rolling it out. It seemed like something was missing. The dough was VERY crumbley. I cooled it thinking this might help. Whne they were done they just did not taste like they look. Oh well I am only out the nuts but I think Taste of Home needs to try there recipes before they are printed.

 
[Editor's note: For the record, every recipe that appears in Taste of Home is tested in our Test Kitchen.]
"

MY REVIEW
Reviewed Jan. 9, 2008

"I made this recipe over the holidays and the cookies turned out great. I found refrigerating the dough for a few days was fine and maybe helped in the rolling out process. I rolled out the dough between two sheets of parchment paper and it worked fine. I only baked the cookies for 30-35 minutes and they turned out great - very delicious."

MY REVIEW
Reviewed Dec. 20, 2007

"There is something terribly wrong with the timing of this recipe. It is way too long. 20 minutes are better. What a waste of time and nuts. We had to throw away the 3 cookie sheets I made first. This was a very tedious recipe before the time error showed up. Not a keeper."

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