Italian Horn Cookies
- 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
- 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
- . Bake at 350u0b0 for 10-12 minutes or until bottoms are light brown. Cool on wire racks. If desired, dust with confectioners' sugar before serving.
cold butter, allpurpose, vanilla ice cream, cake, sugar, confectioners
Taken from www.tasteofhome.com/recipes/italian-horn-cookies/ (may not work)