Ice Cream Kolachkes

• 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)

1. 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.
2. 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.
3. 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.

butter, vanilla ice cream, allpurpose, sugar, apricot filling, sugar

Taken from www.food.com/recipe/ice-cream-kolachkes-359747 (may not work)