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Italian Horn Cookies

By: Taste of Home's Fast Family Favorites

"These light and flaky cookies have the look of elegant pastry."

Rate/Review | Read Reviews (2)

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 dozen

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*

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 cutter, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each square. Overlap two opposite corners of dough over the filling and seal. Sprinkle lightly with sugar. Place on ungreased baking sheets.
Bake at 350 degrees 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.