Ice Cream Kolacky Recipes

Steps:

• 1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, and sugar on medium speed until light, about 2 minutes. On low speed, gradually beat in the flour just until mixed. The dough will be soft and sticky.
• 2. Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day.
• 3. Preheat the oven to 350°F. Lightly grease or spray cookie sheets.
• 4. Dust a pastry cloth or board with flour or confectioners' sugar. Remove 1 dough disk from the refrigerator and place it on the pastry cloth. Keep the remaining dough disk refrigerated. Roll out the dough into a square or rectangle 1/8 inch thick. Cut into 2 1/2-inch squares.
• 5. Place 1 teaspoon of the filling in the center of each square. Pull 2 opposite corners of the square into the middle, and pinch the edges together to seal. Place the cookies on the prepared cookie sheets, spacing them about 1 1/2 inches apart. Repeat with the remaining dough and filling.
• 6. Bake in the center of the oven until lightly golden, 12 to 15 minutes. Let cool on the cookie sheets for 1 to 2 minutes, then transfer to wire racks. Dust the tops with sifted confectioners' sugar while still warm, then let cool completely.

Steps:

• Sift flour and sugar.
• Cut in butter until mixture resembles corn meal.
• Add partly softened ice cream.
• Blend.
• Chill dough in regfrigerator for approximately 1 hour (This allows for easier handling).
• Roll out and cut into squares or rounds.
• Spread with any desired fruit filling and fold dough partly over the filling.
• Bake at 375F degrees for 20 minutes or until light brown.

Steps:

• 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 4 portions; cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough into a 12x10-in. rectangle; cut into 2-in. squares. Place 1 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are lightly browned, 11-14 minutes. Cool 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.

Steps:

• Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
• Preheat an oven to 375 degrees F (190 degrees C).
• On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
• Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

Steps:

• 1. Thaw ice cream and soften butter; cream together. Add sugar, then flour, gradually form into a ball and refrigerate overnight.
• 2. Next day roll out to 1/4 inch thickness on floured surface roll out into a 12 inch by 10 inch rectangle. Cut into 2 inch squares. Put small amount of Solo fruit filling or nut filling or Poppy seed filling in the center of each square. Overlap two opposite corners of the pastry and pinch them together tightly to seal.
• 3. Bake at 350 degrees F, for 11 to 14 minutes or until bottoms are lightly browned. Cool for a minute and remove from baking sheet. Dust with powdered confectioner's sugar and enjoy.
• 4. According to the cookbook this is an old world recipe and was brought over and introduced to the US, by Czech immigrants.

Steps:

• Add flour to butter and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. When dough is smooth, shape into ball and refrigerate overnight.
• Preheat the 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 preserves.
• Bake in the preheated oven for 20 minutes. Sprinkle with confectioners' sugar when cool.

Steps:

• 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.
• 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.
• 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.