The dough for this egg-free kolacky recipe is made with flour, butter and vanilla ice cream. That's it. There are so many kolacky recipes out there. What it comes down to is which dough works best for you when it comes to rolling. Here are more Kołaczki Recipes
(that's the Polish spelling) to choose from.
Prep Time: 20 minutes
Cook Time: 15 minutes
Refrigerate dough: 3 hours
Total Time: 3 hours, 35 minutes
Yield: 3 1/2 dozen Ice Cream Kolacky
- In a large bowl, cut butter into flour as for pie dough until mixture resembles coarse crumbs. Cut ice cream into small chunks and add to flour mixture. Cut in with a pastry blender until ice cream absorbs flour and dough binds together. Knead dough in bowl 5 to 8 strokes or until smooth. Divide dough into 2 equal-size pieces. Wrap in plastic and refrigerate for several hours.
- When ready to bake, heat oven to 400 degrees. Roll out one piece of dough on a lightly floured surface to 1/4-inch thickness. Cut with floured 2 1/2-inch round plain or fluted cookie cutter. Place cookies on ungreased baking sheets, spacing about 1 inch apart. Spoon level teaspoonful of filling onto center of each cookie. Repeat with remaining dough and filling.
- Bake 12 to 15 minutes or until cookies are golden. Remove from baking sheets and place on wire racks to cool completely. Store in an airtight container. When ready to serve, dust with conectioners' sugar.
Adapted from Solo Foods
, used with permission.