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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a heavier version of a family holiday favorite. I have been making these since the early '80s, when thanks to a patient, T , brought them in to the staff. Five simple ingredients, you can't go wrong! I should add that this raw cookie dough does not taste good at all so don't be tempted to sneak it. Ingredients:
1 lb butter, softened at room temperature |
1 pint premium vanilla ice cream, softened at room temperature |
4 cups flour |
6 ounces solo preserves, not jelly (raspberry, apricot, prune) |
1/2 cup confectioners' sugar, for dusting cookies |
Directions:
1. Preheat oven to 350°.
2. Blend butter with ice cream, then add flour, blend well. Dough will be thick.
3. Roll into walnut size balls, depress centers with thumb.
4. Place on cookie sheet and top with spoonful of filling.
5. Bake 15 minutes.
6. Tops will NOT brown. Bottoms will be lightly browned.
7. Cool completely and dust heavily with powdered sugar before serving. If cookies are allowed to sit, simply Re-dust cookies with powdered sugar if necessary before serving.
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