Italian Horn Cookies

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

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

  1. 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.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/8-in. thickness. With a 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.
  3. Place on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Cool on wire racks. If desired, dust with confectioners' sugar before serving.

Nutrition Facts

1 cookie: 79 calories, 4g fat (2g saturated fat), 10mg cholesterol, 32mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 1g protein.

My family has been making these delicate, fruit-filled Italian horn cookies for generations. They’re light and flaky, with the look of an elegant old-world pastry. —Gloria Siddiqui, Houston, Texas
Recipe Creator

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