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Polish fruit filled cookies


  • 1 lb (.5 kg). butter
  • 2 cups (475 ml) vanilla ice cream (sightly softened)
  • 4 cups (950 ml) flour
  • fruit filling
  • Combine butter, ice cream, and flour until blended.
  • Refrigerate for 2-3 hours.
  • Divide dough in quarters.
  • Roll each quarter on floured surface to 1/4 inch thick.
  • Cut into 3 inch squares.
  • Place 1/2 tsp (2 ml) of filling in center.
  • Fold corners into centers.
  • Place on ungreased cookie sheet.
  • Bake at 375 degrees (200 C.) for 20 to 25 minutes until lightly browned.
  • Sprinkle with powder sugar.
I think the cream cheese recipe is easier to work with and easier to mix. Dough is very delicate.

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