Ice Cream Kolachkes

These sweet pastries (also spelled kolaches) have Polish and Czech roots. They're usually filled with poppy seeds, nuts, jam or fruit. Using ice cream is a unique twist on the traditional recipe. Diabetic Exchanges: 1/2 starch and 1/2 fat. I found this recipe in Taste Of Home magazine. I have not tried these. I'm posting this for safe keeping.

• Ready In: 1 hr 10 mins
• Serves: 120
• Yields: 10 dozen

Ingredients

• 2  cups butter, softened
• 1  pint vanilla ice cream, softened
• 4  cups all-purpose flour
• 2  tablespoons sugar
• 24  ounces  apricot filling, cake and pastry filling (or raspberry cake and pastry filling or use both)
• 1 -2  tablespoon confectioners' sugar (optional)

Directions

1. 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.
2. 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.
3. 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.