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Horn Walnut Cookies

 Horn Walnut Cookies
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.
48 ServingsPrep: 40 min. Bake: 35 min./batch


  • 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 McCormick® Pure Vanilla Extract
  • 1/8 teaspoon salt


  • 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.
  • 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.
  • 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.
  • Place remaining sugar in a small shallow bowl. Roll warm cookies in
  • sugar. Yield: 4 dozen.

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Horn Walnut Cookies (continued)

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.