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Ice Cream Kolachkes

These sweet pastries have Polish and Czech roots and can also be spelled “kolaches.” They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. “The ice cream is a unique twist on traditional kolachkes, and its simplest to use a square cookie cutter to cut the dough.” —Diane Turner, Brunswick, Ohio

120 ServingsPrep: 1 hour + chilling Bake: 10 min./batch

Ingredients

2 cups butter, softened
1 pint vanilla ice cream, softened
4 cups all-purpose flour
2 tablespoons sugar
2 cans (12 ounces each) apricot and/or raspberry cake and pastry filling
1 to 2 tablespoons confectioners' sugar, optional

Directions

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–in.
x 10–in. 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 in. apart on
ungreased baking sheets. Repeat with remaining dough and filling.
Bake at 350° for 11-14 minutes or until bottoms are lightly
browned. Cool for 1 minute before removing from pans to wire racks.
Sprinkle with confectioners' sugar if desired. Yield: 10 dozen.

Nutrition Facts: 1 cookie equals 60 calories,

2 of 2

Ice Cream Kolachkes (continued)

Nutrition Facts: 3 g fat (2 g saturated fat), 9 mg cholesterol, 27 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.