Ice Cream Kolachkes - cooking recipe

Ingredients

2 cups butter, softened
1 pint vanilla ice cream, softened
4 cups all-purpose flour
2 tablespoons sugar
24 ounces apricot filling, cake and pastry filling (or raspberry cake and pastry filling or use both)
1 -2 tablespoon confectioners' sugar (optional)

Preparation

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 12x10-inch rectangle; cut into 2-inch 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-inches apart on ungreased baking sheet. 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.