1 lb. butter
2 tbsp. sugar
1 pt. vanilla ice cream
4 c. flour

Thaw ice cream and soften butter; cream together. Add sugar and flour gradually. Refrigerate overnight. Roll dough until its 1/4 inch thick. Put a filling in center of squares; overlap opposite corners and place on ungreased cookie sheet. Bake at 375 degrees for 15-20 minutes.