Several weeks ago I took a short road trip up to Napa. Luckily for me, it is only about an hours drive from my house. I ventured to attend Lindsay from Love and Olive Oil’s new book tour. I initially met Lindsay virtually from an online program titled “adopt a blogger”. The premise was to match a veteran and newbie blogger together. The veteran would mentor the newbie, to impart their knowledge and experiences. Lindsay had given great advice and was always available, should I have a question or need. I was elated to finally meet Lindsay in person along with her hubby Taylor. She is as lovely as she appears on her blog and could not be nicer. I am thrilled for all of her success and wish her all the best with her future endeavors. She has a fan for life with me and I can’t wait to make some of her delicious recipes from her new book – “Breakfast for Dinner”. Okay cleaver concept, huh? (Click "Read More" below to continue post) While on my road trip, I stopped at Napa Style to see if I might find a few blog props and other interesting goodies. My stop did not produce any blog props but rather some great food and wine. A lovely lady named Christine was in the store and sharing samples of her Italian Butterhorn cookies. I could not resist accepting a taste. Okay – I was in heaven. They were light, flaky, full of cinnamon flavor and simply divine. It was not hard for her to convince me to pick up a bag of these delights. I had asked her if there was cream cheese in them and she replied with – no sour cream. I was thankful for the clue. When I got home, hubby has to indulge. He was as enamored as I was. Let’s just say the bag of Cici’s ItalianButterhorn Cookies did not last long in our house. Of course, you know where I am going with this – I had to produce these at home. After a bit of research and refinement, the end result was a simply delectable cookie. Italian Butterhorn Cookies Makes 32 cookies 2 Cups Flour 1 Cup Butter (2 sticks) ¾ Cup Sour Cream ½ Teaspoon Salt 2 Eggs ½ Cup Walnuts, finely chopped 1 Cup Sugar 2 Tablespoons Cinnamon In a stand mixer, add the butter and ½ Cup sugar, 2 egg yolks and mix together. Set aside the egg whites to use later. Add the sour cream, salt and mix until smooth. Next add the flour slowly until incorporated. Shape the mixture into a ball and wrap in plastic and chill for one hour or until firm. In a small bowl add the walnuts, the other ½ cup sugar and cinnamon. Stir and set aside. Preheat the oven to 350 degrees. Divide the dough into 4 parts. Roll out one part to 1/8th inch thick and about 10 inches in diameter. Use a generous amount of flour on your board to prevent sticking. Brush dough with egg white and sprinkle with the cinnamon, walnut and sugar mixture. Cut into 8 equal parts. Begin rolling at the curved edge and place cookies point side down about 2 inches apart. In a small bowl beat the other egg and brush on top of each cookie and sprinkle with a bit of the cinnamon sugar. Bake for 15 to 20 minutes. Let cool on a wire rack. Store in an airtight container.