ITALIAN HORN COOKIES
My family has been making these delicate fruit-filled cookies for generations. They're light and flaky, with the look of an elegant old-world pastry. -Gloria Siddiqui, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- 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. , 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 2 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. If desired, dust with confectioners' sugar before serving.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
MOM'S NUT HORNS
This is an old family recipe. We make them every Christmas and there are never enough. The dough is easy to work with and they are easy to make!
Provided by Stephanie Murtaugh- Flinn
Categories Desserts Cookies Filled Cookie Recipes
Time 8h50m
Yield 24
Number Of Ingredients 7
Steps:
- Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
- Combine walnuts, sugar, and cinnamon in a small bowl.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
- Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
- Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 15.1 g, Cholesterol 32 mg, Fat 11.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6.1 g, Sodium 58.9 mg, Sugar 6.4 g
ITALIAN HORNS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine cream cheese, ricotta, olives with pimiento and garlic in processor bowl and process until smooth.
- To make each horn, place a piece of prosciutto on work surface and spread with a layer of cheese, top that layer with a slice each of Genoa and ham layered next to each other. Spread more cheese over the salami and ham and place a bread stick and a celery stick at 1 end of the meats with ends hanging off to the side. Wrap and roll the meat forming a fancy Italian horn. Repeat with remaining ingredients.
- Arrange a platter with antipasti and garnish with a pile of Italian horns.
POLISH HORN COOKIES
They're delicious but a pain to make. That is why they are Christmas time only cookies in this household.
Provided by Marian in PA
Categories Dessert
Time 40m
Yield 24-36 cookies
Number Of Ingredients 6
Steps:
- Cream butter.
- Add cottage cheese and flour.
- Mix well and refrigerate overnight.
- Roll out thin and cut into 3 inch squares.
- Spread filling in center of square.
- Roll into cornucopia shape.
- Brush with egg white or milk.
- Bake at 350 degrees.
Nutrition Facts : Calories 183.9, Fat 11.4, SaturatedFat 5.4, Cholesterol 21.6, Sodium 90.3, Carbohydrate 18.3, Fiber 0.7, Sugar 8.5, Protein 3.1
ITALIAN SOUR CREAM HORNS
Make and share this Italian Sour Cream Horns recipe from Food.com.
Provided by Nadia Melkowits
Categories Dessert
Time 2h30m
Yield 16 cookies
Number Of Ingredients 14
Steps:
- For dough: Dissolve yeast in warm water. Sift flour; add salt. Add butter, eggs yolks, sour cream.
- , vanilla and dissolved yeast mixture to flour mixture; work with hands until a moist dough forms. Cover and refrigerate 1 to 2 hours, or overnight.
- Divide dough into eight pieces. Dust rolling pin and work surfaces with powdered sugar. Working with one piece of dough at a time, roll out dough to about 1/8 inch thickness (slightly thinner than pie dough, more like noodle dough).
- Cut dough into a circle approximately 8 inches in diameter. (You may want to use a stainless steel bowl and just press out a circle). Refrigerate dough circle. Continue rolling and cutting remaining dough, refrigerating circles as you go. Re-roll leftover dough pieces and cut into circles.
- Cut each circle of dough into 16 triangular pieces or wedges.
- For filling: Beat egg whites until foamy. Gradually add sugar; beat until stiff. Fold in pecans and vanilla.
- Spread 1/2 teaspoon filling on each triangle of dough; roll up, beginning with largest end. Place roll, small end down, on greased cookie sheet.
- Bake in a 350 degrees F oven 10 to 12 minutes, or until slightly browned on bottom. Immediately transfer to racks to cool.
- Sift powdered sugar over cooled cookies. Store in airtight container. Yield: About 10 dozen cookies.
Nutrition Facts : Calories 343.5, Fat 19.4, SaturatedFat 10.6, Cholesterol 76.7, Sodium 191.2, Carbohydrate 37.5, Fiber 1.3, Sugar 12.9, Protein 5.2
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