Ingredients Jump to Instructions ↓

  1. 1 8-oz. pkg. cream cheese, softened

  2. 1 cup butter, softened

  3. 2 cups flour

  4. 1 bag powdered sugar

  5. 8 oz. almond paste (or 1 8-oz. jar fruit marmalade)

Instructions Jump to Ingredients ↑

  1. Mix cream cheese and butter together in a large bowl. Add flour and blend well. Mold into a large ball and roll in powdered sugar. Put in refrigerator to chill for at least two hours. After dough is chilled, generously sprinkle powdered sugar on a flat surface. Roll the dough with a rolling pin on the powdered sugar to about 1/8 inch thick. (Should be very thin.) With a butter knife, cut lines in the dough, making rows approximately 3 inches wide. Then cut triangles out of the strips. There should be about 10 triangle per row. Place 1/2 a teaspoon of almond filling in each triangle. Fold the triangles, from the widest to thinnest edge, making sure you pinch the last edge so that the filling does not spill out while baking. Place on baking sheets. Bake approximately 6 to 8 minutes. Remove immediately from cookie sheet and place on waxed paper. Sprinkle generously with powdered sugar. To store the horns, put in a tin lined with wax paper and powdered sugar. Enjoy!


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