Ice Cream Kolachkes

By ezunich

Ingredients

• 2 cups butter, softened
• 1 pint vanilla ice cream, softened
• 4 cups flour
• 2 tbs sugar
• 2 cans (12 oz each) apricot and/or raspberry cake and pastry filling
• 1 - 2 tbs confectioners's sugar

Details

Servings 10

Preparation

Step 1

In the bowl of a heavy duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into four portions, cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll one portion of dough into a 12 inch x 10 inch rectangle, cut into 2 in squares. Place a teaspoonful of filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2 inch apart on ungreased baking sheets. Repeat with remaining dough and filling.

Bake at 350° for 11-14 minutes until bottoms are lightly browned. Cool for 1 minute before removing form pans to wire racks. Sprinkle with confectioners' sugar.