Butter Horns

Put the flour and salt into the bowl of a food processor fitted with the steel blade and distribute the butter over the top of the flour. Pulse the machine until the mixture resembles coarse meal. In a cup, stir the egg yolk and sour cream just to blend, then pour over the flour mixture. Run the machine until a soft, sticky dough forms around the shaft. Turn the dough out onto a sheet of wax paper, and divide it into thirds. Shape each piece into a ball, dust lightly with flour, and wrap in wax paper. Refrigerate overnight.

Preheat the oven to 350° F. It’s best to use parchment paper to line the cookie sheets, since the filling leaks out of the cookies as they bake, making the pans difficult to clean.

Make the filling or fillings: In a small bowl combine the nuts, chopped fruit, cinnamon sugar, and orange zest. Reserve.

Roll out one ball of dough at a time into a circle 1/8 inch thick. Trim the dough into a 9-inch circle, reserving the scraps. Drizzle 1 1/2 tablespoons of honey evenly over the dough, then sprinkle with one-quarter of the filling. Cut into 12 wedges, roll up each wedge from the wider end, and place the horns about 1 inch apart on the prepared sheets. Repeat with the other pieces of dough, using the scraps to roll out a fourth round. Bake in the middle of the oven for 21 to 23 minutes, or until golden brown. Transfer to racks to cool. Store in airtight container for up to 4 days at room temperature or for 1 week in the refrigerator. The cookies can be frozen up to 2 months.

Source: adapted from The Christmas Cookie Book by Judy Knipe and Barbara Marks