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Italian Horn Cookies

 Italian Horn Cookies
My family has been making these delicate fruit-filled Christmas cookies for generations. Light and flaky, they have the look of elegant pastry.
30 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 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


  • 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.
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.