Italian Butterhorn Cookies are more than just a delicious treat—they’re a heartfelt tribute to family tradition. Handcrafted from a beloved recipe passed down through generations, these buttery, cinnamon‑walnut–filled pastries were first made by Christine “CiCi” Frey’s grandmother, Nana Julie, in their Italian-American home in Utica, New York. Years later, Christine revived the nostalgic recipe and began sharing it with the world, creating a cookie that’s as rich in history as it is in flavor. With their delicate layers, old-world charm, and handmade care, Butterhorns cookies are a sweet reminder that some of the best things in life are born in the kitchen—and passed down with love.
Italian Butterhorns originated as a treasured family recipe, lovingly passed from grandmother to granddaughter and deeply rooted in Italian-American home baking. Christine Frey brought this tradition to life, turning Nana Julie’s hand-rolled classic into a sweet gift she could share with the world.
While Italian Butterhorns have their roots in Italian-American tradition, similar pastries can be found across Europe, each with its own regional twist. In Hungary, Kifli or Hungarian Butterhorns are often filled with walnuts, poppy seeds, or fruit preserves and rolled into crescent shapes. Austrian and German bakeries feature Vanillekipferl, delicate crescent cookies made with ground almonds or hazelnuts and dusted with powdered sugar. In Eastern Europe, Kolaczki or Rugelach from Jewish and Polish traditions resemble butterhorns, filled with jam, nuts, or sweet cheese and rolled in flaky dough. Though each variation differs in ingredients and technique, they all share a common heritage of old-world baking, where simple ingredients and careful hands create timeless treats.
Home-style version of Italian Butterhorn Cookies
Ingredients
Method
- In a food processor or with a pastry blender, combine flour, sugar, and salt.
- Add cold butter and cream cheese. Pulse or cut in until crumbly.
- Add vanilla extract and pulse until dough just comes together.
- Divide into 2 discs, wrap in plastic, and chill for at least 2 hours (or overnight).
- Combine the walnuts, sugar, and cinnamon in a small bowl and stir until evenly mixed. Set aside filling.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out each dough disc into a 10-inch circle on a floured surface.
- Sprinkle half of the filling evenly over each circle.
- Lightly press the filling into the dough with a rolling pin.
- Cut each circle into 12 wedges (like slicing a pizza).
- Starting from the wide end, roll each wedge into a crescent shape.
- Place cookies point-side down on the baking sheet. Brush tops with egg wash.
- Bake for about 20 minutes, or until golden brown on the edges.
- Let cool on a rack, then dust with powdered sugar.
