Ingredients
1 cup cold butter, cubed4 cups all-purpose flour2 cups vanilla ice cream, softened1 can (12 ounces) cherry cake and pastry fillingSugarConfectioners’ sugar, optional
Preparation
In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into 4 portions. Cover and refrigerate for 2 hours.
Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/8-in. thickness. With a pastry cutter, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over the filling and seal. Sprinkle lightly with sugar.
Place on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Cool on wire racks. If desired, dust with confectioners’ sugar before serving.
