Ice Cream Kolachkes

Name: Ice Cream Kolachkes
Total time: 3600 s
Yield: 4-5 dozen
Cuisine: American
Ingredients: 2 cups butter, softened; 1 -pint vanilla ice cream, softened; 4 cups all-purpose flour; 2 Tbs sugar; 2 cans (12 ounces, each) apricot and/or raspberry pastry filling; 1-2 Tbs confectioners' sugar

Adrianne Meszaros @adriannemeszaros

What makes these cookies original, is the use of vanilla ice cream in the dough. Use your favorite pastry filling but our favorites are raspberry and apricot. You will always see these on our Christmas dessert table. #12plates

Adrianne Meszaros @adriannemeszaros

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Ingredients

1 hour

4-5 dozen

2 cupsbutter, softened
1-pint vanilla ice cream, softened
4 cupsall-purpose flour
2 Tbssugar
2 cans(12 ounces, each) apricot and/or raspberry pastry filling
1-2 Tbsconfectioners' sugar

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Steps

1 hour

1

In the bowl of a heavy-duty stand mixer, beat butter until combined. Add ice cream until blended (mixture will appear curdled). Add flour and sugar, mix well. Divide dough into 2 portions shaped like a patty. Cover and refrigerate until easy to handle, about 2 hours or over night.
2

Preheat oven to 350°.
3

On a lightly floured surface, roll 1 portion of dough into a 12x10–in. rectangle. Use a 2-3" diameter biscuit cutter or a shot glass to cut out cookies. Place a teaspoonful of filling in the center of each circle. Place 2 in. apart on a baking sheet lined with parchment paper. Repeat with the remaining dough and filling. Pro Tip: We re-roll the scraps to create additional cookies, but limit the amount of rerolling as much as possible.
4

Bake until bottoms are lightly browned, 12-16 minutes. Cool 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar. Enjoy!