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Italian Horn Cookies

My family has been making these delicate fruit-filled cookies for generations. They’re light and flaky, with the look of an elegant old-world pastry. —Gloria Siddiqui, Houston, Texas
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    about 5 dozen

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
  • Confectioners' sugar, optional

Directions

  • 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 Note
This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
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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