Fancy Cookies: Cream Horns

Cream horns are a special cookie I usually only bust out around the holidays, but have also made them for baby & bridal showers, birthdays and other occasions. They're not hard to make but do require a bit of patience and practice to create the shells. They're worth the effort: a crispy shell holds a sweet, fluffy filling.

If I have time, I'll make the puff pastry. However, store bought works just fine and reduces the prep time significantly. This makes about 5 dozen and the finished cookies freeze well - just wrap tightly and consume within three months.

I use two different forms. Both were purchased online but
can be found at most bakery supply stores.

Before wrapping the forms, I grease and flour. You may need to reapply
grease and flour throughout baking to prevent sticking.

I started with one sheet of puff pastry from a 1lb package. Roll pastry to
10 inches x 15 inches. Cut into thirds to produce three 10 inch x 5
inch pieces. Cut each third into ten 1 inch x 5 inch pieces. 

Wrap each piece around the form, beginning at the bottom. Overlap the dough
slightly on the edge of the previous tier. Secure both ends by wetting the dough with water
(I use a small bowl of water to dip my finger and rub into the ends).
This will keep the dough from pulling away from the form.

Place the wrapped forms on a lined baking sheet and bake at 400 degrees for 7-8 minutes.

Remove from the oven and let cool for one minute. Carefully slide the cookie off the form.

Let the cookies cool completely before filling.

Prepare filling. A piping bag makes filling quick and pretty.

Fancy! These look great displayed on cookie platters. 

Cream Horns
1 lb puff pastry, homemade or store bought
metal pastry forms
Preheat oven to 400 degrees. Grease and flour forms. Using one pastry sheet (or half if using homemade), roll to 15 inch x 10 inch rectangle. Cut dough into thirds, each measuring 5 inches x 10 inches. Cut each third into ten 5 inch x 1 inch strips. Wrap dough around forms, sealing both ends with water. Place on a silpat or parchment lined baking sheet and bake for 7-8 minutes. Remove from oven and let cool for one minute. Remove forms from cookies. Repeat with remaining dough. Makes about 5 dozen cookies.

Filling
1/2 cup milk
2 Tbsp flour
1/2 cup butter
1 cup shortening
5 cups confectioners sugar
1 cup marshmallow creme
1 tsp vanilla
In a small saucepan  heat milk and flour until boiling, stirring constantly. Chill mixture thoroughly. In a mixing bowl, cream butter, shortening and confectioners sugar. Add marshmallow creme and vanilla. Add cooled flour mixture and beat well. Use a piping bag to fill cookies.

Fancy Cookies: Decorated Cut-Outs

During the holiday season I make several varieties of cookies to share with friends, family and co-workers. I love having a ready made dessert/gift in the freezer and while I add a few new kinds each year, most are old standbys. My goal is 10-12 varieties in the freezer by the first week of December. Sometimes I even make it.

An annual favorite, decorated cut-outs provide a colorful addition to the cookie plate. The base is a soft, tender sugar cookie but the real star is the frosting. I use a traditional piping icing, but feel free to substitute a flooding or buttercream icing. This makes about 5 dozen, depending on the thickness of the dough and size of the cookie cutters. While the pictures feature Christmas cookies, I use the same recipe for cookies celebrating Valentine's Day, Halloween, birthdays and other celebrations.

After the dough is mixed, wrap tightly and place in refrigerator for at least 2 hours.

Roll dough on a lightly floured surface. I roll a quarter at a time.

Roll to 1/8 inch thick. Cut with cookie cutters.

After baking, cool completely before icing.

While cookies cool, make icing and tint with desired colors. I frost by
spreading the icing with a knife and using a piping bag. 

Cut-Out Cookies
1 cup butter
1 1/2 cup sugar
1 tsp vanilla
3 eggs
1/2 tsp salt
3 tsp baking powder
4 cups flour

Cream butter and sugar until fluffy. Add vanilla, eggs and salt incorporating well. Mix in baking powder and flour. Wrap dough tightly in plastic wrap and refrigerate at least 2 hours or overnight. Dust surface with flour and roll dough to 1/8 inch thick. Cut into shapes. Bake at 350 degrees for 6-8 minutes. Cool and frost.

Piping Icing
2 cups shortening
1 Tbsp vanilla extract
1 tsp lemon extract (optional)
8 cups powdered sugar
8 Tbsp milk

Beat shortening and extracts. Add half of powdered sugar and 4 Tbsp milk. Gradually beat in remaining powdered sugar and milk. This icing is stiffer than traditional icing to facilitate piping.