The Gather Issue
Grandma Helen’s
BUTTERHORNS Recipe by Sue Burns | Photos by Topograph
E
very holiday season, my Grandma Helen would make the most delicious baked
goods: flaky, rolled crescents filled with sugar and walnuts that she rolled in more sugar and cinnamon while they were still warm from the oven. Although they are more commonly identified as “rugelach,” she called them butterhorns, and no one expressed any objection as they savored each one. Old family recipes are special treasures, and even more so during the holidays. The sights, sounds, smells, and tastes transport us through time to celebrations of seasons past, as they keep traditions and the memories of our loved ones alive. I have Grandma’s handwritten index card that lists most of the ingredients and basic steps: “Work butter into flour with pastry mixer. Add egg yolk and sour cream. Work in with meat fork. Mix well. Do not overmix.” This, along with my memories of being in her kitchen while she made them (without ever looking at said recipe card) and a little research, helped me fill in the blanks to create cookies that taste just like hers did. Over time, I’ve taken a little culinary liberty and made batches using updated ingredients, like homemade fig jam and chai-spiced sugar. Whenever I make these mouthwatering morsels, I’m in two worlds at once—back in my childhood with Grandma Helen, and a grandmother myself in the present day, baking with my granddaughters. I love thinking that someday they’ll know the joy of sharing flavors and memories as they make them with their grandchildren, too.
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