• Currently 4/5
Prep Time: 30 minutes (chill time extra)
Cook Time: 10 minutes
1 cup cold
4 cups all-purpose flour
2 cups vanilla ice cream, softened
1 (12-1/2 oz.) can cherry filling*
1. In a large bowl, cut butter into flour until mixture resembles coarse crumbs.  Stir in ice cream.  Divide into four portions.  Cover and refrigerate for 2 hours.
2. On a lightly floured surface, roll each portion to 1/8-inch thickness.  With a fluted pastry cutter, cut into 2-in. squares.
3. Place about 1/2 teaspoon filling in the center of each square.  Overlap two opposite corners of dough over the filling and seal.  Sprinkle lightly with sugar.  Place on ungreased baking sheets.
4. Bake at 350°F for 10 to 12 minutes or until bottoms are light brown.  Cool on wire racks.
*Poppy seed filling may also be used.

Makes 5 dozen
Dish   CookieCooking Method   Baked
Prep Time   15 to 30 minutesCooking Time   less than 15 minutes

Eileen Stalec

Member since Dec 2008

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