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Italian Horn Cookies

By: Gloria Siddiqui

"My family has been making these delicate fruit-filled Christmas cookies for generations. Light and flaky, they have the look of elegant pastry."

Rate/Review | Read Reviews (5)

Prep Time:
30 Min

Cook Time:
10 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 30 servings

Ingredients

1 cup cold butter (no substitutes)
4 cups all-purpose flour
2 cups vanilla ice cream, softened
1 (12.5 ounce) can cherry filling*
sugar

Directions

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 degrees F for 10-12 minutes or until bottoms are light brown. Cool on wire racks.

Footnotes

Editor's Note: This recipe was tested using Solo brand cherry filling, found in the baking aisle of most grocery stores. Poppy seed filling may also be used.