Ice Cream Nut Rolls

These are the flakiest cookies I've ever eaten. In place of the nut filling, you can use apricot, poppy seed, pineapple or any other pastry filling. Use real butter, not margarine, and make sure it's cold.

Ice Cream Nut Rolls

1 pound butter, cold
4 c. flour
1 pint vanilla ice cream, softened, not melted
1 tsp. vanilla
4 c. finely ground walnuts
1 c. sugar
Ground cinnamon, to taste
Confectioner's sugar

In a large bowl, cut butter into flour as for pastry. Add softened ice cream and vanilla. Mix well, until a heavy, smooth dough forms. (Easiest if you use a stand mixer.) Divide dough into 8 portions and shape into balls. Cover with wax paper. Refrigerate 3 hours or overnight.
When ready to bake, preheat oven to 350 degrees. Grease cookie sheets. Combine walnuts, sugar and cinnamon in a bowl. Set aside.

Sprinkle a flat surface with confectioners’ sugar. Roll out each ball into a circle about 12 inches in diameter. Cut each circle into 12 pizza-like wedges. Sprinkle each wedge with nut mixture 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 dust generously with confectioners' sugar. Place on wire racks to cool completely. When cool, dust again with additional confectioners' sugar.
Do NOT store cookies in an airtight container. Instead, store them in a gift box or container with a loose-fitting lid and lined with wax paper, because it will allow enough air in to keep them from getting soggy. They may also be frozen. Makes about 100 cookies.