This looks like a family recipe that was handed down for ages. It's a good treat. I made half as the directions state, roll out to a 9" circle and cut into 8 pieces. This seemed a little large to me so I made the other half into 16 pieces per quarter, much better size for me. I also spread the filling prior to cutting the dough, seemed a bit less messy to me. I baked them a 375°F in my convection oven for 20 minutes. The result? A very tender and lightly sweet pastry -- wonderful!

I have made butterhorns since a young girl in my grandmothers kitchen. This is very similar to the receipe that was passed down. The two largest differences is adding yeast and chilling the dough before working with it. Over the years I have learned to appreciate the time that goes into making these delicious cookies as they are extremely time consuming. Each year I make between 10-12 batches and always looking for ways to reduce the time each batch takes.

The one difference I am making this year is to cut out the tirangles as done with crossiants which seems to be much quicker. Roll out the dough lengthwise into a long rectangle. Using a pizza cutter run down the length and then again from top to bottom at an angle creating the triangles. Then of course, add the filling and roll. This should allow for making more cookies in less time. Happy baking!

Received the original recipe from my fiance's mother and this one matches exactly. Her note is to divide dough into 8 portions for smaller cookies.