Ingredients
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1 lb. butter (do not substitute margarine)
1 pt. vanilla ice cream
4 c. flour
1 can Solo filling (apricot or raspberry or prune)
Preparation
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Soften butter and cream together with softened ice cream. Blend in flour. Chill dough overnight or for several hours. Flour hands and break off bits of dough the size of a walnut. Place on ungreased cookie sheet. Flatten with thumb.
Put a dab of filling in center. Bake at 350\u00b0 for 20 minutes.
Cool and sprinkle with powdered sugar.
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