Italian Horn Cookies
Total TimePrep: 30 min. + chilling Bake: 10 min./batch
Makesabout 5 dozen
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I was excited to try these but they were a disappointment. I need to mention, make sure your ice cream is completely softened as it will measure differently. My 1st mistake, my fault ,was I forgot to do 2in squares so they were too small. I thought the dough was difficult to work with as it is a pastry like dough, but my biggest problem was a lot of them did not stick together even though I added egg whites to pinch together. However I used 1 can of the solo filling and none was left so it was the perfect amount. Will go back to my Polish recipe next time
To seal them use a dot of egg white then overlap and seal.
Dough difficult to work with and not sweet. Very disappointed
Correction Prior review should read: Yeast disolved in warm milk, 6 egg yokes. Cookies identified as Italian, Polish and Jewish.
We make these POLISH Christmas cookies every year, I never saw them in Italy. My cousin puts tooth picks in them
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
good christmas cookies
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.