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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.
  • Total Time
    Prep: 40 min. Bake: 35 min./batch
  • Makes
    4 dozen


  • 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


  • Preheat oven to 325°. In a large bowl, beat 1 cup butter and the cream cheese until light and fluffy, 5-7 minutes. Gradually add flour, beating until mixture forms a ball. Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-in. circle.
  • Melt the remaining 1 teaspoon butter. In a large bowl, combine 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 until lightly browned, 35-40 minutes. Remove to wire racks.
  • Place remaining sugar in a small shallow bowl. Roll warm cookies in sugar.
Nutrition Facts
1 cookie: 145 calories, 10g fat (4g saturated fat), 15mg cholesterol, 54mg sodium, 13g carbohydrate (6g sugars, 1g fiber), 2g protein.
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Average Rating:
  • Lauren
    Nov 29, 2017

    The people who are reviewing and saying: "These are harrrrrrd. It took too lonnnnnnng.".... I'm not sure what the issue was. Have you EVER baked something that didn't take some time? Barring the simplest recipes of course...baking CAN in fact be hard. So as for these delicious cookies, yeah, you have to take the time to bake them, but Taste of Home literally puts the time in the description of the recipe. If you follow the directions, and keep an eye on the cookies while they are cooking since EVERY oven is a bit different, this recipe turns out fine. As far as people complaining about them tasting like snowballs....they are almost the exact same recipe as snowball cookies so.... again...not sure where the issue is coming. I make these every year! And they are always a hit! If you are someone who prefers a powdered sugar topping, I just roll them in that after they are finished cooking and still slightly warm.

  • Leslie
    Dec 18, 2016

    super good and easy to make!!

  • nblibrary
    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.

  • court8101
    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.

  • shawnba
    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

  • mrsoak
    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.

  • mrsoak
    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.

  • melissa182
    Dec 5, 2011

    No comment left

  • TegansMom
    Jul 25, 2011

    No comment left

  • mm-mm
    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.