I told my husband I wanted a Christmas cookie recipe from his side of the family to share with you all for this huge cookie hop Dometically Speaking was hosting (be sure to sift through all the cookies at the very end of this post). Within minutes, he had our Aunt Frannie texting him the ingredients to his grandmother’s “Italian Horn Cookie Recipe”. Man oh man, those Italians don’t mess around. I asked him, “What the heck are Italian Horns?” He said they are little pastries shaped like horns stuffed with sugar & nuts. I said, “Okay, I’m in!” So began, our Italian Horn adventure…
My family (who’s mostly Polish, Irish, & German) make something similar for Christmas, but they are called pockets, and they are stuffed with preserves. If interested you can find that recipe here: “Apricot Pockets“.
Where did this recipe come from?
Before I go any further, I must give my husband most of the credit for the cookie baking. He did the majority of the filling work while I stood by helping here & there while I was cooking dinner. He takes his grandmother’s recipes VERY SERIOUSLY and he truly enjoys eating, I mean making them with me 😆. I also want to thank Aunt Frannie for texting the recipe to Rick!
How do they taste?
When the first batch of cookies came out of the oven I couldn’t take it anymore, and I grabbed one right off the cookie sheet without even rolling it in confectionary sugar.
WOW. OH. MY. GOODNESS. I was instantly HOOKED. Why had we never made these before in 25 years of marriage???
The dough was soft and fluffy, and the filling was sweet, nutty, and oh, so delicious. I actually like these better than the pockets, shh. You did not hear that here.
The only words that come to mind right now when I see these photos, are:
STOP, DROP, & ROLL. 😂
Seriously, these cookies are my new favorite Christmas cookie. That is a big deal. All you need is a big glass of milk, and a pillow to sleep with after. I hope you try them, and even better, share them with your loved ones.
How do you make Italian Horn Cookies?
- 4 cups all purpose flour
- 1/4 teaspoon salt
- 1 yeast packet (3/4 ounce size)
- 2 sticks butter (not softened)
- 1 cup whole milk
- 16 ounces walnuts chopped finely
- 1 cup granulated sugar
- warm milk
- Preaheat oven to 350 degrees.
- Pour flour, salt, and yeast into large mixing bowl.
- Mix well.
- Cut butter into dry ingredients, and then add milk to form dough.
- Set dough aside and make filling.
- For filling combine finely chopped walnuts, sugar, and a little warm milk until you form a paste.
- Roll dough out on floured surface until approximately 1/4 inch thick.
- Cut 3 inch circles with a glass.
- Spread 1 tablespoon to 1-1/2 tablespoons of filling into center of dough circle.
- Roll, and press to seal shaping them into horns.
- Place seam side down on non-stick cooking sheet or on parchment paper.
- Bake 15 minutes at 350 degrees.
- Allow to cool and then roll in confectionary sugar.
- Store in refrigerator for 2 weeks in sealed container or freeze (they freeze well).
Amount Per Serving Calories 249 Total Fat 17g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 11g Cholesterol 18mg Sodium 75mg Carbohydrates 22g Net Carbohydrates 0g Fiber 2g Sugar 8g Sugar Alcohols 0g Protein 5g
Easy Spritz Cookies (not pictured)