Italian Horn Cookies
Total TimePrep: 30 min. + chilling Bake: 10 min./batch
Makesabout 5 dozen
- 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
- Confectioners' sugar, optional
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into 4 portions. Cover and refrigerate for 2 hours.
- On a lightly floured surface, roll each portion to 1/8-in. thickness. With a fluted pastry cutter, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each square. Overlap 2 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. If desired, dust with confectioners' sugar before serving.
Editor's NoteThis recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Nutrition Facts1 cookie: 79 calories, 4g fat (2g saturated fat), 10mg cholesterol, 32mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 1g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Jan 8, 2020
Dec 24, 2018
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
Dec 16, 2018
To seal them use a dot of egg white then overlap and seal.
Dec 15, 2018
Dough difficult to work with and not sweet. Very disappointed
Dec 3, 2018
Correction Prior review should read: Yeast disolved in warm milk, 6 egg yokes. Cookies identified as Italian, Polish and Jewish.
Nov 30, 2018
We make these POLISH Christmas cookies every year, I never saw them in Italy. My cousin puts tooth picks in them
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
Dec 17, 2012
good christmas cookies
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.
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....