Ice Cream Kolachkes Recipe
- 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
- 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 2 hours or until easy to handle.
- 2. Preheat oven to 350°. On a lightly floured surface, roll one portion of dough into a 12x10–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.
- 3. Bake 11-14 minutes or until bottoms are lightly browned. Cool 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired. Yield: 10 dozen.
1 each: 60 calories, 3g fat (2g saturated fat), 9mg cholesterol, 27mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Reviews for Ice Cream Kolachkes
"Love it! Used raspberry gel and blueberry jam! YUM!"
"I remember my mother making something similar, but could never find a recipe until now. These are delicious! My family loved them and I wound up making another double batch a few days after baking the first batch. Definitely a keeper!"
"These were great right out of the oven. The cookie was flakey and buttery. The only thing I found is that they didn't stay crimped, they came apart as they cooked so I had square cookies in the end. I used my raspberry jam as the filling. They also didn't overnight very well. They were a bit chewing the next day."
"This recipe is the one that made me a loyal subscriber to Taste of Home. These were present at every holiday gathering I can remember as a child, and were a family favorite. My Gram always made them with apricot filling. When I was about 10 years old, she told me that she used ice cream to make the dough. After she passed, I searched for this recipe over and over again with no luck (I did not know they were kolachkes). In 2008, My Grandma gifted me a subscription to Taste of Home for Christmas. I was flipping through one of the magazines, and low and behold, there it was! I made them immediately and literally cried when they were the exact cookies that I grew up with! They were my Mom's favorite too. She passed away in 2007. My kids remember these cookies and my Mother's love for them. I am so happy to bring these back to our holidays, and we enjoy them with fond memories."
"They were good and fairly simple to make. I had a hard time getting the two corners to stick together. The picture makes them look really puffy and flakey, mine were pretty flat."
"This recipe was GREAT! I got it to make a ton! They froze very well so we can pull out some whenever we like! To answer an earlier question 2 cups does equal 1 pint. I rolled the dough out very thin almost the thinness of paper and they came out flaky and pie crust like! YUMMMY!"
"I've made my family recipe and tried these and they turned out very well. A nice trick for filling is preserves, they are the right consistency for these. I used pineapple preserves, raspberry preserves and orange marmalade which was perfect with a hot cup of java!"
"great litlle bite size cookies."
"this is the same dough that I use for my ice cream strudel. It's nice to have a new use."
"My mom,who very rarely bakes sweets made these cookies.Everyone LOVED them! Not too sweet, very addicting."
"I haven't made this exact recipe but I have made others like it and will try this soon. I have lots of homemade jam and would like to use that for filling. Any advice about that? For instance, should I add flour to the jam (that occurs in some cookie fillings)?"
"Would 2 cups of ice cream = 1 pint?"
"This recipe is so simple to make, my family makes it very often. We love it and will be keeping this recipe for a long time to come."
"These are good but not quite as good as I expected. And I had a hard time getting mine to turn out pretty."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.