Butter horns

These are my favorite, a recipe from my mom. I make the dough, divide it into thirds and freeze it. Then I thaw in the fridge, roll and bake when I have time. The baked cookies freeze well too!

These Butterhorn Rolls will absolutely melt in your mouth!

I got this recipe from my friend Laura, who is an expert baker. We've been making cookies together every year for Christmas since we were i...

Years ago {like probably 25}, my mom worked with a woman who made these little pastries and they became instant favorites. They are small, buttery, easy

When my mother-in-law needed skilled nursing care a few years ago, I found a stack of old cookbooks in her den, many of which w...

When I came to Canada, Whitespot was a popular family restaurant with a car Service. Butter horns were a popular breakfast item.This is a recipe I saved from the “Vancouver Sun” in th…

Butter Nut Horns are more pastry than cookie, but we've been making them as part of our Christmas cookie trays for years. Each horn is made from a tender, yeast based pastry dough that is filled with an nutty almond flavored meringue. The pastry is flaky but soft, and the meringue is crisp, light and melt in your mouth delicious! #butterhorns #cookie #christmas #holiday #meringue

So my hubby, Caleb, has been begging me to make these rolls for him for weeks on end, and having been stuck in final papers/exam mode, I haven't had a chance to make him these childhood treats until recently! Having never eaten these before, I was a little nervous about making them, but with the help of the fabulous online cookbook, Mennonite Girls Can Cook, these turned out wonderfully and I totally get why Cay has been craving these! This is a pretty time consuming recipe, but well worth…

Butterhorn Dinner Roll recipe makes lightly sweet butter rolls that are perfect for Thanksgiving, Christmas, or Easter dinner! Easy recipe!

A delicious butterhorn danish recipe perfect for a weekend breakfast. These butterhorns are soft and airy with just a bit of sweetness from the icing and crunch from the walnuts. You can prepare them the night before and bake fresh in the morning.