pretty but tastes kind if plain...cherry pie.

These are very easy, tasty cookies that look super elegant and sophisticated! I used raspberry filling for mine, as it was for a cookie tray that already contained a cherry item. The dough was strange to make...the ice cream made it very cold and hard to stir in. It also seemed very floury to me. I ended up kneading it with a dough hook on my stand mixer for a minute or two to incorporate the flour. I added some salt to the dough, and will probably add more (maybe 1/2 tsp) next time, as it really needed some salt. The rolling and filling went great. I had no fluted square cutter, so I used my rolling wavy pastry cutter to cut out strips and squares instead. Some of the pastries "unwrapped" as they were baking; I moistened the first overlapping corner so that the top one would stick and this really helped. Altogether, I thought these were very tasty and I'd make them again. Thanks for sharing!

My family and I did not like this recipe at all. The crust has a bland, dry pie crust taste, and the Solo cherry filling was too chemically tasting. After wrapping the dough to make the horn shape, it came unstuck in the oven and lost its shape, so these cookies were not even pretty looking. Definitely would not make again.

Excellent taste and texture. Huge hit with family and guests. I used SOLO Apricot filling for 1/2 and SOLO Almond filling for the rest. Dough required some hand "mixing" on a lightly floured surface before refrigerating to get a smooth result. I will be adding these to my XMAS cookie list. A keeper!

These are delicious and fun cookies to eat. I used apricot filling, which kept in tradition with an old family recipe I knew about, but didn't actually have the recipe for! Thank you for submitting this recipe.