- 2 cups butter, softened
- 1 pint vanilla ice cream, softened
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tsp. salt
- 12 oz apricot or raspberry jam
- 1 to 2 tablespoons confectioners' sugar, optional
- With electric mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour, sugar and salt; mix well.
- Divide dough into four portions; cover and refrigerate for 2 hours or until easy to handle.
- On a lightly floured surface--I use a pastry cloth-- roll one portion of dough thin and flat;
- Cut into 2-in. circles--roll each circle into a thin oval.
- Place a teaspoonful of jam at the end of each oval.
- Overlap dough over filling; pinch tightly to seal.
- Roll up the rest of the dough.
- With seam side down, place 2 in. apart on ungreased baking sheets.
- Repeat with remaining dough and filling.
- Bake at 350° for 18 minutes or until lightly browned.
- Cool on pan for about 5 minutes before removing to plate.
- Sprinkle with sugar if you want them to be sparkly.
Recipe by Gracious Rain at https://graciousrain.com/ice-cream-kolatkes/
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