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Print this Recipe    Ice Cream

Ice Cream Sweet Cookies

1 pt. softened good quality ice cream (vanilla, butter pecan or almond)
1 lb. softened unsalted butter
4 cups flour, sifted
Solo filling, raspberry or apricot

Cream butter until light. Whip in ice cream. Slowly blend in flour.
Divide into two portions and chill. Roll out 1/8 in. thick. Cut
into 2 inch circles. Place on ungreased cookie sheet and place 1/2
tsp. filling in the middle of each cookie. Bake 10 min. at 375,
cool and dust with powdered sugar.

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