Butterhorns.

I am not a huge fan of cookies. I don't really know why. They have just never appealed to me as much as say, pie. Or tarts. Or cake. So when I felt like making cookies the other day, I wasn't entirely sure what to do... make cookies I probably won't eat? (although that wouldn't be a bad idea, let's be honest...)

As I was flipping through my recipe book I came across the perfect compromise: butterhorns. A little flaky pastry with cinnamon and sugar wrapped up in them, they are kinda like cookies. But better.

Making pastry is often made out to be more challenging than it actually is. There are only two tricks... follow the recipe exactly and don't get overly enthusiastic with the mixing. Following the recipe exactly means using butter when it says butter, and shortening or lard when it says shortening or lard. The key to a nice flaky pastry is to have little pockets of fat that will melt away, leaving a space behind. Since different fats have different melting points, substituting one for another can affect the cooking time, appearance and texture of the final product. Getting overly enthusiastic with the mixing causes you to pulverize all the little fat blobs, meaning there are fewer pockets left behind when the fat melts. This causes the pastry to get tough and chewy - even though the dough will look nice before you roll it out. The most challenging thing about making pastry is to not stress!

Butterhorns

2 C flour

1 C cold butter

1 egg yolk

3/4 C cream with 1/4 tsp vanilla

1 T milk (if needed)

2 tsp cinnamon
1/2 C white sugar
1/4 C crushed walnuts/pecans (optional)

Cut the butter into pieces and cut into the flour, creating a crumbly mix. Add the cream and yolk, and mix until combined. If necessary (depending on the size of the yolk you used) add milk until most of the flour is incorporated. Divide the dough into 5 balls and refrigerate until firm.

On a lightly floured surface, roll out dough balls one at a time, as if you were making a pie. Sprinkle the dough with the cinnamon-sugar mixture. Slice dough into 12 wedges, like a pizza. Starting at the wide end, roll up dough and place on a lined cookie sheet. (Lining the baking sheet will make your life much easier! Saves heaps of time on the cleanup of melted butter and sugar!)

Bake at 350 for 20 minutes, or until lightly browned. Can be drizzled with icing sugar if you like, but they are divine as is. I challenge you to each just one!