Italian Horn Cookies
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
YIELD: about 5 dozen.
My family has been making these delicate, fruit-filled Italian horn cookies for generations. They’re light and flaky, with the look of an elegant old-world pastry. —Gloria Siddiqui, Houston, Texas
Ingredients
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1 cup cold butter, cubed
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4 cups all-purpose flour
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2 cups vanilla ice cream, softened
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1 can (12 ounces) cherry cake and pastry filling
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Sugar
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Confectioners' sugar, optional
Directions
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1.
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.
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2.
Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/8-in. thickness. With a 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.
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3.
Place on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Cool on wire racks. If desired, dust with confectioners' sugar before serving.
Nutrition Facts
1 cookie: 79 calories, 4g fat (2g saturated fat), 10mg cholesterol, 32mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 1g protein.
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