Cream Cheese Cookie Horns Recipes

MOM'S NUT HORNS

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.

CREAM CHEESE KOLACKY

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

CREAM HORNS (LADY LOCKS)

Steps:

• In the bowl of a stand mixer, mix together the butter, vegetable shortening, and sugar for about 4 minutes or until light and fluffy. Then mix in the egg yolks. Finally, mix in the flour and water until combined. Chill dough for at least 2 hours or overnight.
• Begin by preheating your oven to 350 degrees F.
• Sprinkle your work surface with flour. Roll out 1/4 of the dough at a time until it's about 1/8-inch thick. Cut into strips that are 1/2-inch wide and 10 inches long. Then wind the strips around the foil-wrapped clothespins (or lady lock molds.) Bake on a cookie sheet for about 15 minutes or until the horns are just barely starting to brown.
• Remove the horns from the oven. Allow them to cool for about 2 minutes; then carefully remove them from the clothespins. (Don't let the horns cool completely on the molds or the horns will crumble easily. The horns will also crack more if they are overbaked.) Let the horns finish cooling.
• In the meantime, prepare the filling. In a saucepan, heat the milk and flour over medium-high heat while constantly whisking. Cook 8-10 minutes until thick. Transfer to a bowl and allow to cool.
• In the bowl of a stand mixer, cream the butter, vegetable shortening, and salt 5-6 minutes or until fluffy. Slowly mix in the powdered sugar, one cup at a time. Then mix in the milk and flour paste and vanilla. Beat until combined and fluffy.
• Put the filling in a piping bag and then fill each horn. Before serving, sprinkle with confectioners' sugar. Store refrigerated in an airtight container.

HORN WALNUT COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, beat 1 cup butter and the cream cheese until light and fluffy, 5-7 minutes. Gradually add flour, beating until mixture forms a ball. Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-in. circle. , Melt the remaining 1 teaspoon butter. In a large bowl, combine walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each into 12 wedges. Roll up wedges, starting from the wide ends., Place point side down on greased baking sheets. Curve ends to form crescents. Bake until lightly browned, 35-40 minutes. Remove to wire racks., Place remaining sugar in a small shallow bowl. Roll warm cookies in sugar.

EASY CREAM HORNS

Steps:

• Cut strips of puff pastry and wrap them around a conical mold in an overlapping manner. Use water to stick the pieces into place.
• Place them on a cookie tray and bake at 400 degrees for 15 minutes.
• While the horns are cooling, prepare the filling. In a mixing bowl, whip the cream cheese until fluffy.
• Add powdered sugar and vanilla extract and mix again.
• Fold the whipped cream into the mixture until smooth and creamy.
• Stir in the chocolate chips.
• Fill a piping bag with this mixture and fill each horn with it. Enjoy!

HOMEMADE CREAM HORNS RECIPE

Steps:

• Heat your oven to 400 degrees and spray a baking sheet with non-stick spray.
• Cut your pastry puff into 6 even slices.
• Wrap each slice around the cream horn mold starting at the pointed end and working towards the opening. Place the mold seam-side down on to the baking sheet.
• Bake for about 12 minutes or until golden brown.
• Remove the pastry horns from oven and allow to cool for around 20 minutes before carefully removing molds.
• While the pastry cools, mix the cream cheese and sugar together in a medium mixing bowl using an electric mixer on medium speed for about 1 minute. Add lemon juice, 4 tbsp melted butter, vanilla extract and beat until blended. Fold in whipped topping until filling is smooth and fluffy.
• Begin filling each pastry horn with cream horn filling (using a piping bag, a ziplock with a hole in it, or a butter knife).
• Dust horns with confectioners' sugar.
• Refrigerate for at least 30 minutes before enjoying.

CREAM CHEESE COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
• Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
• Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
• Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
• Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
• When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.

NUT-FILLED HORNS

Steps:

• In a large bowl, cream the butter and cream cheese until light and fluffy. Add egg yolks. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Cover and chill overnight. , In a small bowl, combine filling ingredients (mixture will be thick). Divide dough into fourths (dough will be sticky). On a well-sugared surface, roll out each portion into a 12-in. x 10-in. rectangle. Cut into 2-in. squares. Place about 1 teaspoon filling in the center of each square. Fold over two opposite corners; seal tightly. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool.

CLOTHES PIN COOKIES (MINI CREAM HORNS)

Steps:

• CRUST: Mix flour, salt, powdered sugar, and butter for pie dough; then add beaten egg and water to mixture.
• Roll on a floured surface and spread 1 cup shortening on top of dough, fold up and place in fridge for 30 minutes.
• Roll out dough again on floured surface and spread remaining cup of shortening on top, fold and place in fridge for 2 hours.
• Roll out small batch of dough on floured surface (I divide dough into fourths).
• Cut into 6 x 1/2-inch strips and spiral wrap around clothes pins (overlap the dough, don't leave spaces).
• Bake on ungreased cookie sheets for 12-15 minutes at 370°F.
• Remove from clothes pin while still warm (about 5 minutes after taking from the oven) to prevent breakage.
• FILLING: Place all ingredients in bowl, mix well.
• Use a piping bag or cookie press to fill each cooled cookie.
• Dust with powdered sugar.

MOM'S CREAM HORNS

Steps:

• Preheat oven to 400 F.
• Unfold and place thawed one sheet at the time of dough onto a dusted with flour working surface.
• Roll out the dough into a square. Use a pizza cutter to slice the dough into ¾ inch wide strips.
• Place them onto a greased pan.
• Bake then in preheated oven for 18 minutes or until light golden brown.
• Remove from the oven.
• Remove each horn from the mold hot to prevent from horn sticking to the mold. Use a towel to hold the end of the mold so you don't burn your hands. Let the horns cool completely before filling with cream.
• Beat softened cream cheese until smooth and creamy in texture.
• Add powdered sugar and mix it together increasing mixer speed gradually (unless you want to stand in a dust cloud of powdered sugar) until all combined and smooth to texture with no lumps.
• Scrape down the mixer bowl to remove stuck cream cheese and beat on high until thickens.
• Scrape down the mixer bowl again, to make sure all the cream cheese is removed from the walls of the bowl and beat the cream once more for about 15 seconds.
• Finally, add liquid heavy whipping cream to the cream cheese mixture, start beating on low gradually increasing mixing speed. As the heavy whipping cream gets combined with the cream cheese it will liquefy more. The frosting will thicken during the mixing process. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.
• Fill a decorating bag and Wilton 32 attachment with cream halfway (it's easier that way to squeeze the cream into horns). Pipe the cream into each end of the horn.
• Place them into an airtight container and refrigerate for at least 8 hours. Dust horns with powdered sugar before serving. If you like horns crunchy, omit to refrigerate part.

NUT HORN COOKIES - RECIPE

Steps:

• In a medium mixing bowl, add flour, baking powder and salt.
• Cut in butter, to incorporate into flour mixture.
• Dissolve yeast in warm water.
• Stir in egg yolks, only. Keep the egg whites refrigerated.
• Mix in the sour cream and Vanilla Extract.
• Blend this wet mixture into flour mixture, to form a soft dough.
• Divide the dough into 4 equal parts, and form them into balls.
• Cover and refrigerate for at least an hour, or overnight.
• Once ready to work with the dough, beat the egg whites until foamy.
• Gradually add sugar, and beat until stiff peaks form.
• Fold in ground walnuts and Almond Extract.
• Keep refrigerated.
• Use one dough ball at a time, to roll it out on a board sprinkled with powdered sugar, to form a circle about 10 inches in diameter.
• Spread the egg white/nut mixture over the rolled out dough.
• Using a pizza cutter, cut the circle into 12 even wedges.
• Starting at the outer edge (the wide end) of each triangle, roll it
• up toward the middle of the circle, to form a horn (like a straight
• crescent).
• Preheat the oven to 375 degrees F.
• Place the nut horns on a lightly greased cookie sheet, spacing them
• generously to allow enough space for spreading during baking.
• Bake 10-12 minutes, or until golden.
• Using a spatula, carefully remove cookies onto a cooling rack.
• Gently break away the crusty excess filling, oozed out of the cookies.
• Before serving, dust cooled cookies with powdered sugar.

CREAM CHEESE COOKIE HORNS

Steps:

• 1. Put flour, butter and cream cheese in a bowl. Keep mixing until the cream cheese and butter are mixed real good into the flour.
• 2. Cover and put into the refrigerator for about 1 hour, or longer. When you are ready to use the dough you just want to cut off enough to work with about 1" slices. Keep the rest in the fridge because you don't want it to get soft while you are working with the other dough.
• 3. Flour the surface of your counter real good then dust your rolling pin. Roll the dough in a circle. It doesn't have to be perfect Cut the dough in triangles like a pie. I usually try for 8 triangles. It's up to you. Put some filling in the center of the triangle and roll up into a crescent.
• 4. Put on ungreased baking sheet and bake until they begin to turn golden brown on the edges. Icing is not required in fact I like them without anything on them. You can dust lightly with confectioner's sugar. This recipe makes a lot.