This recipe was taught to me by the lovely Polish mom of a friend of mine many years ago. It’s super-simple (as long as you have a really good mixer – my KitchenAid is key to this recipe!) and fun to make, and can be personalized with any flavours you like. The base cookie is buttery and rich, but not super sweet. You can make it even healthier by using sugar-free ingredients! But mind that old adage; your recipe will only be as good as your ingredients. Cheaping out here means you can really taste it.
This year I used peach, blackberry, raspberry and cherry jams to make these cookies. The recipe makes around 80 – 90 cookies, so you have room to add as much variety as you like!
- 1 pint vanilla ice cream
- 1 lb unsalted butter, softened
- 4 cups flour
- assorted preserves and jams
Pre-heat oven to 350 degrees.
Allow the ice cream to soften slightly, but not completely. Sitting out for about 10 minutes is more than enough.
Cream the butter and ice cream in a mixer. Add the flour, 1/2 cup at a time, until well combined. Dough will be very stiff.
Roll dough into one tablespoon balls. Do not make these too large or they will not bake properly. Place 3 inches apart on a lightly greased cookie sheet. (Pam for Baking works beautifully for this). Use a thumb to press an impression into the center of each cookie. Fill impression with jam.
Bake for 10 minutes and remove immediately to a cooling rack.