1 pt. vanilla ice cream, softened
1 lb. butter
3 1/2 tbsp. sugar
4 c. flour
Solo fruit filling (apricot is our favorite)

Cream together softened ice cream and butter. Gradually add sugar, then flour. Refrigerate for at least one hour. Roll out dough onto floured board to 1/8 inch thickness. Cut into rounds with small glass. Fill center with a large dab of fruit filling. Bake at 350 degrees until crust is golden brown. Cool. Sprinkle with powdered sugar.