by Isobel

Maybe these are just a Seattle thing, but I used to have to go to Starbucks practically every day just for a butterhorn. And Adrian, being the official cookie eater, challenged me to make vegan butterhorns the other night. Success! (who would have thought you can actually make something vegan with ‘butter’ in the name? Actually, me, but there you go. So nevermind)

In any case, these actually tasted like ‘real’ butterhorns (except for the part where these are probably made out of more real food than the Starbucks version) and I was pretty pleased with myself about that.


Butterhorn Cookies (makes 24 cookies)


2 cups whole wheat pastry flour

1/2 tsp salt

3/4 cup + 1 tbsp + 1 tsp vegan margarine (oddly exact because I am tripling the proportions I used…)

scant 2 1/4 cups (3 individual containers) plain, unsweetened soy yogurt


1/2 cup chopped pecans

2 tbsp ground cinnamon


1 cup powdered sugar (Trader Joe’s has unrefined, if you are wondering…the one thing they actually do have)

3 tbsp soy milk

3/8 tsp vanilla extract

(1) In a large bowl, combine the flour and salt. (2) Cut in the margarine until the mixture is crumbly. (3) Stir in yogurt and mix well. (4) Chill until firm (a couple of hours). (5) Roll into 3  12-inch circles. (6) Sprinkle each with the prepared filling until they are lightly covered. (7) Cut each circle into 8 wedges. (8 ) Roll each wedge from the wide edge to the point – like a croissant – and place point down on a baking sheet. (9) Bake for 15-18 minutes at 350 degrees F. (10) While the cookies are baking, mix the glaze – you may have to add a little bit of water to get it the right consistency. (11) When the cookies are completely cool, cover them with glaze. Let the glaze harden (or not) and eat!