1 pint vanilla ice cream (softened)
1 pound butter
4 cups sifted flour
favorite jam/preserve filling (i.e. raspberry, strawberry, apricot, etc.)
Beat/cream butter until fluffy. Add ice cream and mix well. Add the flour by cup and mix well. Let sit in the refrigerator for 4 hours. Roll on floured surface. Use cookie cutter or floured rim of a glass. Press the middle of each cookie with your thumb print and fill with jam/preserve. Bake for 15 minutes in a 350 degree oven. Cool. Sprinkle with powdered sugar.
Submitted by Annie G.
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