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makes about 84 cookies
4 cups all-purpose flour
2 cups butter or margarine
1 pint vanilla ice cream, slightly softened
2 can Solo or 2 jars Baker Filling (any flavor)
Stir flour in large bowl. Cut in butter until mixture resembles coarse crumbs. Cut ice cream into small chunks and add to flour mixture.. Cut in with 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 3 equal-size pieces.
Preheat oven to 400° F.
Roll out 1 piece of dough on lightly floured surface to 1/4-inch thickness. Cut with floured 21/2-inch plain or fluted cookie cutter. Place cookies on ungreased baking sheets, 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 cool completely on wire racks.
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