1 cup cold butter, cubed
4 cups all-purpose flour
2 cups vanilla ice cream, softened
1 can (12 ounces) cherry cake and pastry filling
(also try blueberry, or mincemeat pie filling)
Sugar, for sprinkling, optional
In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into four portions. Cover and refrigerate for 2 hours.
On a lightly floured surface, roll each portion to 1/8-in. thickness. With a fluted pastry cutting, cut into 2-in. squares (or use any square pastry cutter). Place about 1/2 teaspoon filling in the center of each squares. Overlap two opposite corners of dough over the filling and seal by pinching together and folding over.
Sprinkle lightly with sugar.
Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are light brown. Cool on wire racks. Yield: about 5 dozen.