Italian Horn Cookies Recipe

3 7 7
Italian Horn Cookies Recipe
Italian Horn Cookies Recipe photo by Taste of Home
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Italian Horn Cookies Recipe

Read Reviews
3 7 7
Publisher Photo
My family has been making these delicate fruit-filled Christmas cookies for generations. Light and flaky, they have the look of elegant pastry.
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup cold butter, cubed
  • 4 cups all-purpose flour
  • 2 cups vanilla ice cream, softened
  • 1 can (12 ounces) cherry cake and pastry filling
  • Sugar

Directions

In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into four portions. Cover and refrigerate for 2 hours.
On a lightly floured surface, roll each portion to 1/8-in. thickness. With a fluted pastry cutting, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each squares. Overlap two opposite corners of dough over the filling and seal. Sprinkle lightly with sugar.
Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are light brown. Cool on wire racks. Yield: about 5 dozen.
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Originally published as Italian Horn Cookies in Country Woman Christmas Annual 1998, p34

Nutritional Facts

2 each: 157 calories, 7g fat (4g saturated fat), 20mg cholesterol, 77mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 2g protein.

  • 1 cup cold butter, cubed
  • 4 cups all-purpose flour
  • 2 cups vanilla ice cream, softened
  • 1 can (12 ounces) cherry cake and pastry filling
  • Sugar
  1. In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into four portions. Cover and refrigerate for 2 hours.
  2. On a lightly floured surface, roll each portion to 1/8-in. thickness. With a fluted pastry cutting, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each squares. Overlap two opposite corners of dough over the filling and seal. Sprinkle lightly with sugar.
  3. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are light brown. Cool on wire racks. Yield: about 5 dozen.
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Originally published as Italian Horn Cookies in Country Woman Christmas Annual 1998, p34

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MY REVIEW
shawnba User ID: 2581969 228936
Reviewed Jul. 4, 2015

"Interesting flavor, nice texture, but a little hard to work with the dough. It needs to be really cold, and agree it doesn't want to seal. I just folded mine over. Probably won't make these again"

MY REVIEW
rudylenak User ID: 3071215 62207
Reviewed Dec. 17, 2012

"good Christmas cookies"

MY REVIEW
Maytool User ID: 6409815 28456
Reviewed Dec. 17, 2011

"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."

MY REVIEW
dunkinjean User ID: 3847980 85443
Reviewed Feb. 9, 2011

"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...."

MY REVIEW
glb006 User ID: 1264573 62206
Reviewed Dec. 12, 2010

"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."

MY REVIEW
pearlrvr User ID: 1256058 52286
Reviewed Nov. 10, 2010

"This turned out like pie crust which I am not a fan of."

MY REVIEW
PaulineY User ID: 286809 23977
Reviewed Aug. 21, 2010

"I had to add some milk to make it all stick together to roll...but it turned out."

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