Average Rating: 3.222222TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
YIELD: about 5 dozen.Ingredients
- 1 cup cold butter, cubed
- 4 cups all-purpose flour
- 2 cups vanilla ice cream, softened
- 1 can (12 ounces) cherry cake and pastry filling
- Sugar
- Confectioners' sugar, optional
Instructions
- 1. In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into 4 portions. Cover and refrigerate for 2 hours.
- 2. On a lightly floured surface, roll each portion to 1/8-in. thickness. With a fluted pastry cutter, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over the filling and seal. Sprinkle lightly with sugar.
- 3. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are light brown. Cool on wire racks. If desired, dust with confectioners' sugar before serving.
Nutrition Facts
1 cookie: 79 calories, 4g fat (2g saturated fat), 10mg cholesterol, 32mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 1g protein.
