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Thursday, December 27, 2012

♥ Italian Horn Cookies ♥


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

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° for 10-12 minutes or until bottoms are light brown. Cool on wire racks. Yield: about 5 dozen.

Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

~~Country Woman Christmas, Annual 1998~~

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