Add flour to butter or margarine and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. (If you don't have dough hooks, use your hands. Rubber gloves will help cut down the cold temperature from the ice cream.) When dough is smooth, shape into ball and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out circles. Place on a cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon fruit filling.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle with confectioners' sugar when cool. Eat and enjoy!