Ice Cream Kolacky Recipes

ICE CREAM KOLACHKES

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.

ICE CREAM KOLACKY

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.

ICE CREAM KOLACKY

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.

ICE CREAM KOLACHKES

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.

VANILLA ICE CREAM KOLACHE, KOLACHE DE HELLADO DE VAINILLA

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.