Ingredients
Equipment
Instructions
- Activate the YeastIn a small bowl, combine lukewarm milk and 1 tsp sugar.Sprinkle yeast on top and let sit 5–10 minutes until foamy.
- Prepare the DoughIn a large bowl, whisk together flour, salt, remaining sugar, and citrus zest.Add softened butter and rub into flour until mixture resembles coarse crumbs.Stir in eggs, vanilla, and foamy yeast mixture.Knead by hand 8–10 minutes or use a stand mixer with dough hook for 5–6 minutes, until smooth and elastic.
- First RiseShape dough into a ball and place in a lightly greased bowl.Cover with a clean towel or plastic wrap.Let rise in a warm place for 60–75 minutes or until doubled in size.
- Shape the ButterhornsPunch down the dough and divide into 24 equal pieces.Roll each piece into a small ball, then flatten slightly.Roll out each piece into a small triangle (~3–4 inches wide at base).Place a small amount of filling at the base (if using).Roll from base to tip to form a horn shape and place on a parchment-lined baking sheet, tip underneath.
- Second RiseCover shaped cookies with a towel.Let rise 20–30 minutes until puffy.
- BakePreheat oven to 350°F (175°C).Whisk egg + milk for egg wash and brush over each cookie.Bake 15–18 minutes, or until golden brown.Transfer to cooling rack.
- ServeDust with powdered sugar if desired.Serve slightly warm or at room temperature.
Notes
Butter Temperature: Make sure the butter is soft, not melted. This helps create a tender, flaky texture.
Milk Temperature: Use lukewarm milk (around 100–110°F / 37–43°C) to properly activate the yeast. Too hot will kill it; too cold will slow rising.
Kneading: Knead until the dough is smooth and elastic. Under-kneading can make cookies dense; over-kneading can make them tough.
Flour Measurement: Spoon and level your flour rather than scooping directly with a cup to avoid dense dough.
Shaping: Roll cookies into a tight horn shape without tearing the dough. Place the tip underneath to prevent unrolling during baking.
Filling: Use a small amount of jam or Nutella to avoid leaking during baking.
Rising: Allow enough time for both the first and second rise. Proper rising ensures soft, airy cookies.
Egg Wash: Brushing with egg wash gives a beautiful golden color. Skip it if you want a paler, softer finish.
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
The main contributors to calories and fat are butter and eggs, which provide the rich, tender texture, while flour and sugar supply most of the carbohydrates. Optional fillings like Nutella or jam will slightly increase sugar and calories per cookie.
Nutrition Facts (Estimated for Italian Butterhorn Cookies (Cornetti al Burro) – Per Cookie (1 of 24)
| Nutrient | Amount | %DV* |
|---|---|---|
| Calories | 150 kcal | 8% |
| Total Fat | 7 g | 9% |
| Saturated Fat | 4 g | 20% |
| Trans Fat | 0 g | — |
| Cholesterol | 35 mg | 12% |
| Sodium | 45 mg | 2% |
| Total Carbohydrate | 19 g | 7% |
| Dietary Fiber | 0.5 g | 2% |
| Total Sugars | 6 g | — |
| Includes Added Sugars | 6 g | 12% |
| Protein | 3 g | 6% |
| Vitamin D | 0 mcg | 0% |
| Calcium | 15 mg | 1% |
| Iron | 0.7 mg | 4% |
| Potassium | 35 mg | 1% |