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Italian Horn Cookies

Italian Horn Cookies

"My family has been making these delicate fruit-filled Christmas cookies for generations. Light and flaky, they have the look of elegant pastry."
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40 m servings
Serving size has been adjusted!
Original recipe yields 30 servings

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  1. 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.


  • 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.

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Read all reviews 5
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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 s...

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 ...

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 submi...

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 sha...

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

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