Ice Cream cookies with Haribo and Apricot

Instructions

1. In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended. Add flour and sugar.Mix well. Wrap in foil and refrigerate for 30 minutes or until easy to handle.
2. Preheat oven to 200 C°.
3. On a lightly floured surface, roll the dough into a 30x30 cm rectangle cut into 30 squares. Place a teaspoonful of filling (Haribo or Apricot) in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal.
4. Place on baking sheet.
5. Bake 15-20 minutes or until bottoms are lightly browned. Cool 1 minute before removing to wire rack. Sprinkle with confectioners' sugar if desired.

• Servings : 30
• Ready in : 30 Minutes
• Course : Dessert and Snacks
• Recipe Type : Biscuits, Dessert, Snack
• Ingredient : Butter, Eggs, Flour, Haribo, Ice cream, Sugar, Yogurt