The whole time I was making these, I kept thinking…
“The Queen of Hearts she made some tarts all on a summer’s day;
The Knave of Hearts he stole the tarts and took them clean away.
The King of Hearts called for the tarts and beat the Knave full sore
The Knave of Hearts brought back the tarts and
vowed he’d steal no more.”
Poor guy. He can have some of ours.
They are divine.
Ice Cream Kolatkes
Ingredients:
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
Directions:
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–
Now 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.
Now roll up the rest of the dough.
Now, 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.
Share with the royal court.
Note: No Knaves were injured in the making, or eating of these tarts.
Ice Cream Kolatkes
- 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.
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