Yield: 3 dozen butter hornsA few years after my husband's mother passed away, my father-in-law was visiting, chatting with me in the kitchen while I baked. He described a cookie that his wife used to make. It was flaky like a pastry; it was rolled and cut, he thought, and "pointy," and had spices and raisins. He wasn't sure of its name, and he had no idea of the recipe, but I was struck by his vivid recollection of how good these cookies were. That night we asked my husband about them, and he too immediately recalled how delicious they were and how he loved it when his mother made them.
The wistful looks on their faces as my husband and father-in-law discussed these long-forgotten cookies sent me searching. I described the cookies to my husband's sister, who had kept all of her mother's recipe files, and she sent me a yellow clipping from one of the New York dailies with a recipe for "Butter Horns."
Although she never served them to me, I remember my lovely mother-in-law whenever I bake these, and gladly pass up any credit when my children, all born after their grandmother's passing, remark with pride, "Daddy's mom was sure a good cook!" -- Mary Cembrola, Grafton, Massachusetts
Ingredients:1 cup butter, chilled
2 cups unsifted flour
1 egg yolk
3/4 cup sour cream
3/4 cup sugar
2 teaspoons cinnamon
1/2 cup chopped walnuts
3/4 cup raisins
1 egg white, beaten