My Favorite Butterhorns

Here is a dessert recipe that is light, buttery, soft on the inside and crispy on the outside. This recipe is a cross between a pastry and a cookie. They are buttery and flaky, but they are a little chewy on the inside. You really want to try these; they are sure to be a favorite. The dough recipe is really simple, and there aren’t a lot of ingredients that are involved. One thing to remember is that you do need to chill the dough. It’s similar to a pie crust, in that there is no sugar in the dough. But there is sugar in the filling recipe. You bake these until they are a lovely golden brown. And then you can go ahead and drizzle a bit of icing on top. If you drizzle the icing when they are still warm, the icing melts a little and becomes like a glaze, or you can also wait until the butterhorns are cooled completely and then drizzle on the icing.