Here is a summer
treat just in time for the 4th of July
Ice Cream Nut
Rolls
1 lb. butter
(cold; do not use margarine)
1 tsp. vanilla
4 cups flour
Confectioners’ sugar
1 pint vanilla ice cream, softened
Nut filling
(recipe follows)
In a larger
bowl, cut butter into flour as for pastry. Add softened ice
cream and vanilla. Mix well until a heavy, smooth dough forms.
You may use a heavy duty mixer for this. Divide dough into 8
portions and shape into ball. Cover with wax paper. Refrigerate
3 hour or overnight. When ready to use, preheat oven to 350.
Grease cookie sheets. Sprinkle a flat surface with
confectioners’ sugar. Roll out each ball into circle about 12
inches in diameter. Cut each circle into 12 pizza like wedges.
Spread each wedge with Nut Filling or any other pastry filling.
Roll from wide end to narrow end. Place on prepared cookie
sheets and bake in preheated oven for 20 minutes. Remove
immediately from cookie sheets and place on wire cooling rack;
while still warm, dust generously with confectioners’ sugar. Do
not put in airtight container. A box lined with wax paper with
lid on, is ideal to store cookie because it allows enough air in
to keep them from getting soggy. They may also be able to be
frozen. Makes about 100 cookies
Nut Filling:
¾ cup milk,
scalded
1 tsp. vanilla
1 cup sugar
4 cups walnuts, finely ground
In a bowl, place
scalded milk and sugar; stir until sugar dissolves. Add nuts and
vanilla. Mix well to blend. Use to fill nuts rolls.
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