by Arlene Pokuta
(New Buffalo, MI USA)
1 lb. butter
4 cups flour
2 Tbsp. sugar
1 pint vanilla ice cream
Cut in butter until mixture resembles fine meal. Add partly softened ice cream and blend. Wrap in foil or heavy waxed paper and chill overnight. Roll out 1/4 inch thick (flouring dough and roller so it doesn't stick). Cut into squares about two inches (pizza cutter works well) and fill using baby-eating spoon with Solo fruit (raspberry, apricot, etc.) and lap two ends.
Bake at 350 degrees for 20-25 minutes on ungreased cookie sheet. Sprinkle with powdered sugar when cool and enjoy.
