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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 120 |
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These sweet pastries have Polish and Czech roots and can also be spelled âkolaches.â They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. âThe ice cream is a unique twist on traditional kolachkes, and its simplest to use a square cookie cutter to cut the dough.â âDiane Turner, Brunswick, Ohio Ingredients:
2 cups butter, softened |
1 pint vanilla ice cream, softened |
4 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2 cans (12 ounces each) apricot and/or raspberry cake and pastry filling |
1 to 2 tablespoons confectioners' sugar, optional |
Directions:
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 12âin. x 10âin. rectangle; cut into 2-in. 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 in. apart on ungreased baking sheets. 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. Yield: 10 dozen.
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