Italian Horn Cookies

[nverland]

Italian Horn Cookies
Total Time Prep: 30 min. + chilling Bake: 10 min./batch Makes about 5 dozen

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

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. If desired, dust with confectioners' sugar before serving.