- 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 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.
Reviews forIce Cream Kolachkes
"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."
"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."