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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 30 |
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My family has been making these delicate fruit-filled Christmas cookies for generations. Light and flaky, they have the look of elegant pastry. Ingredients:
1 cup cold butter, cubed |
4 cups king arthur unbleached all-purpose flour |
2 cups vanilla ice cream, softened |
1 can (12 ounces) cherry cake and pastry filling |
sugar |
Directions:
1. In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into four 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 cutting, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each squares. Overlap two 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. Yield: about 5 dozen.
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