Prep Time: 1 hour + chilling | Bake: 10 mins / batch | Yield: 10 dozen

Ingredients:

2 cup butter, softened

1 pint vanilla ice cream, softened

4 cups al-purpose flour

2 tbsp ugar

2 can (12 oz. each) apricot and / or raspberry cake and pastry filling

1-2 tbsp confectioners’ sugar, optional

Instructions:

  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 for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll one portion of dough into a 12×10″ rectangle, cut into 2″ 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″ apart on un-greased baking sheets. Repeat with remaining dough and filling.
  3. Bake at 350°F 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.