Ice Cream Pinwheel CookiesKristin
- prep time:
- cook time:
- 15 minutes
- total time:
- forver and 15 minutes
- 4 cups flour
- 1 pint vanilla ice cream
- 1 pound butter (must be real butter)
- Fruit filling or preserves (with no preservatives)
Soften butter and ice cream at room temperature. Mix together until fluffy. Add 1 cup flour at a time, mixing well. After 3 cups are added, mix dough with hands until well blended. Refrigerate for one hour. If you are refrigerating for longer than an hour, cover dough with plastic wrap.
Add the fourth cup of flour by hand; it is hard to work in but most of it can get absorbed. Divide dough into four equal parts.
Roll onto floured surface until dough is 1/8 inch thick. Cut into two inch squares. Slash corners toward the middle of the square, leaving a circle about the size of a quarter in the middle.
Spoon a teaspoon of filling in the middle and fold over every other corner to the center so it looks like a pinwheel.
Bake at 350 degrees for 15 minutes. Do not brown. Sprinkle with powdered sugar when cool.
Source: Carolyn Anderson