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My family has been making these delicate fruit-filled Christmas cookies for generations. Light and flaky, they have the look of elegant pastry.
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Nutritional Facts 1 serving (2 each) equals 157 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 77 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Italian Horn Cookies in Country Woman Christmas Annual 1998, p34
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Reviewed on Dec. 17, 2011 by Maytool
My husband LOVES these!! They are hard to keep sealed, if anyone has any advice on it, it is welcome!! Def inately use good quality ice cream for the flavor, I used vanilla bean. Next year I will make them with cherry as well as some with strawberry!! If you like cherry pie you will like these!!! Dough is dry but I added a litle more ice crem to get it to come together enough to form the dough and section it.
Reviewed on Feb. 09, 2011 by dunkinjean
I just made these cookies for the first time for a bridal shower. It did take some time to make but the cookies were well worth it. They came out delicious and everyone at the shower loved them! They looked absolutely beautiful....
Reviewed on Dec. 12, 2010 by glb006
I didn't have the filling as specified, so I put a can of cherry pie filling in the food processor with a little almond extract and it worked. I was sceptical if the pastry would roll out as it appeared dry, but it did. I may run a little frosting over the cookies. The flavor is good.
Reviewed on Nov. 10, 2010 by pearlrvr
This turned out like pie crust which I am not a fan of.
Reviewed on Aug. 21, 2010 by PaulineY
I had to add some milk to make it all stick together to roll...but it turned out.
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