Ice Cream Kolachkes
Total TimePrep: 1 hour + chilling Bake: 15 min./batch
- 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
- 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 4 portions; cover and refrigerate until easy to handle, about 2 hours.
- Preheat oven to 350°. On a lightly floured surface, roll 1 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 2 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 until bottoms are lightly browned, 11-14 minutes. Cool 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.
Editor's NoteThis recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Nutrition Facts1 each: 60 calories, 3g fat (2g saturated fat), 9mg cholesterol, 27mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 1g protein.
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Dec 30, 2019
Just a note to those are who are having trouble keeping the corners from separating. Don’t use water. When water gets hot, it turns to steam, and the seal expands. Make an egg wash with one egg and 1 Tbs of water as a glue. My normal recipe uses cream cheese, butter, flour. No sugar in the dough . I thought I would try this one after reading reviews, but I didn’t care for it at all. The dough was much sweeter, due to the ice cream, and the filling just pushed it over the top. In my version, the filling is a good complement to pastry because of no sugar in the dough.
Nov 30, 2019
To recipe add vanilla extract or vanilla paste, cake flour instead of all purpose flour, a combination mix of thawed Tillamook butterscotch ice cream and cream cheese.
Jan 28, 2019
The dough is flavorful but not like the old-country texture and flavor just a bit sweeter. I prefer the old less sweet dough. This time I used gluten free baking mix for my day-in-law's gluten sensitivity and she, having never tasted Kochlachkes before, loved them. I also make my filling by boiling down dried apricots and water. The photo shows exceptionally perfect ones. Most don't make it to that perfection in my experience. I do try though ;) To seal I dip my finger in water and just touch the corners if they won't quite hold.
Oct 16, 2017
I've made these since the early 70's, but with 1lb of butter,1pt vanilla ice cream and 4cups flour, and your choice of fillings or preserves. Also we made them like the thumbprints instead of rolling them out. Shake powdererd sugar over after taking out of oven and then again after they cool. No need to ad the sugar to the dough.And we called them Lazy Kolachkes.
Dec 22, 2014
Love it! Used raspberry gel and blueberry jam! YUM!
Jan 8, 2014
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!
Dec 24, 2013
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.
Aug 22, 2013
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.
Jun 28, 2010
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.
Mar 30, 2010
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!