4 c. flour
1 lb. butter
1 pt. vanilla ice cream
Apricot filling

Mix flour and butter like pie dough. Add vanilla ice cream and mix with hand. Divide in 4 balls, wrap in wax paper and refrigerate at least 1 hour or overnight. Roll out in mixture of 1/2 flour and 1/2 sugar. Cut in small squares with a cutter. Fill centers with apricot filling and then lap over opposite ends. Bake 12 to 15 minutes at 375 degrees.