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Cream Cheese Horns Cookie Recipe

Updated on December 4, 2014
chezchazz profile image

Chazz is an Interior Decorator/Consultant/Retailer, amateur photographer, cook, gardener, handyman, currently restoring an 1880 Victorian.

Photo © 2011-15 CJS. All Rights Reserved.
Photo © 2011-15 CJS. All Rights Reserved.

Cream Cheese Pastry Cookies: Great for the Holidays & Cookie Exchanges!

These elegant filled horn shaped cookies are delicious and impressive and we've included tips and lots of pictures to make the recipe easy to follow for the novice baker.

Similar to rugelach with a French (croissant) twist, the melt-in-your-mouth cream cheese and butter pastry dough wraps around a raisin, nut, and sugar filling that provides just the right contrast with the flaky cookie. Perfect with tea or coffee, this recipe rivals those from the best Patisserie.

We've included lots of photos to show you how to create the perfect size and shape for these sophisticated and popular cookies. Cream cheese butter horn pastry cookies also freeze well, make great gifts, and are sure to become a family favorite.

Source

Equipment Needed

  • Measuring Cup and Spoons
  • Rolling Pin
  • Wax Paper
  • Wooden or Marble Board
  • Cookie Sheet Tins
  • Wire Rack for Cooling
  • Knife
  • Bowl
  • Ruler (optional but recommended)
  • Electric Stand Mixer or Heavy Duty Hand Mixer

Ingredients for Dough

  • 1/2 lb. Cream Cheese, (brick style)
  • 1/2 lb. Sweet Butter
  • 2 cups Sifted Flour
  • Confectioner's Sugar, (for rolling dough)

Making the Dough

Make one day ahead and refrigerate overnight


Mix cream cheese, butter and flour until they form a ball. (Best to use a heavy duty mixer and finish by hand.) Wrap ball tightly with waxed paper and refrigerate overnight.


Ingredients for Filling

  • 3/4 cup chopped walnuts
  • 1/2 cup raisins
  • 4 Tablespoons granulated sugar


Making the Cookies

Preparation

1. Prepare filling by mixing finely chopped walnuts, raisins and sugar in a bowl. Set aside.

2. Sprinkle pastry board with confectioner's sugar. Take a ball of dough with a 3 inch diameter (this is important and why there is a ruler listed in the equipment section.)

Rolling the dough

3. Roll dough on board sprinkled with confectioner's sugar to a 9" diameter circle. Dough will be about 1/16" thick.

TIP: if circle is irregular, you can use a round 9 inch diameter plate to trim off edges. Simply place upside down on rolled dough and cut off protruding edges with knife)

Divide the dough into thirds

4. Take a sharp knife and cut dough into thirds.

HINT: Cut the letter "Y" evenly into the dough and you will have divided it into thirds.

Divide again

5. Cut each of the three sections into three equal sections so you have 9 triangles of dough.



Add Filling

6. Place about 1/2 teaspoon

of the nut, sugar, and raisin

filling mix on the wide end

of each triangle.




Roll cookies

7. Roll each triangle from the wide

end to the narrow.



Put cookies on baking tin

8. Place each rolled cookie on baking tin so cookie sits on end point of roll. This prevents cookie from "unrolling" as it bakes.

Baking cookies

9.
Bake at 350 degrees for about 20 minutes or until lightly browned. Cool on wire rack.

Note: Cookies can be frozen when cool. Place wax paper in plastic freezer container and place cookies in single layers with wax paper between each layer. Cover with plastic wrap and seal tightly.

5 stars from 1 rating of Filled Cream Cheese Cookie Horns

Let us know you were here and if you've tried this recipe, tell us what you think. We'd appreciate the feedback (no pun intended!)

© 2010 Chazz

We're so glad you stopped by!

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    • BritFlorida profile image

      Jackie Jackson 4 years ago from Fort Lauderdale

      These look so tasty! I'm going to try making these very soon. I'm sure they'll be delicious!

    • profile image

      tinamahan 5 years ago

      Wow, that looks delicious. I like the step by step procedure with the pictures. It always helps to know what something should look like at every step. Some of us need that. Thanks for sharing the great lens!

    • TapIn2U profile image

      TapIn2U 6 years ago

      This looks yummy! Let me try it. Sundae ;-)

    • GypsyPirate LM profile image

      GypsyPirate LM 6 years ago

      My grandmothers nut horn recipe has been lost and I have been trying and trying to find something close. I have high hoped that this might be it! Thanks! (And, even if it's not, they look like really really good cookies!)

    • profile image

      resabi 6 years ago

      You had me at cream cheese. I am a big fan of these less-sweet doughs. Appreciate the step-by-step directions. These look yummy. Blessed.

    • Lee Hansen profile image

      Lee Hansen 6 years ago from Vermont

      These seem quite tempting, and yes, similar to rugelach - which I love. Must save, must bake, must try not to eat the whole batch myself.

    • profile image

      anonymous 6 years ago

      Very nicely done and your cream cheese horns sound like they are well worth the little extra time in making them, what a wonderful specialty cookie.

    • WhiteOak50 profile image

      WhiteOak50 6 years ago

      See, I knew if I visited this page I would want some of these cookies!!!!!!!!!!! But instead I suppose I am dropping off an April Fools Day SquidAngel Blessing!!!!!

    • jimmielanley profile image

      Jimmie Lanley 6 years ago from Memphis, TN, USA

      Nice tutorial!

    • chezchazz profile image
      Author

      Chazz 6 years ago from New York

      @blessedmomto7: Thank you. Appreciate the blessing. Hope you get to try the recipe - definitely worth it.

    • blessedmomto7 profile image

      blessedmomto7 6 years ago

      These sound delicious. I love the photos and the step by step instructions. Blessed by a squid angel.

    • profile image

      anonymous 6 years ago

      Wow! Thanks for including the photos - it really helps and I wish more recipes on squidoo had actual pictures. Looks as good as it sounds!