Cream Cheese Kolacky/Kolache

1 8 oz package Philadelphia cream cheese (NOT low fat!)
1/2 pound butter (two sticks, must be real butter)
2 cups all-purpose flour
1/2 tsp. baking powder

Mix baking powder into flour. Cream together cream cheese and butter, gradually add flour and baking powder mixture. Roll out small portions, cut with a small round cutter or wine glass.

Put small dabs of Solo fruit filling (apricot, pineapple, cherry, prune, strawberry) in the center of each kolacky. Bake at 375° for 12 minutes. When cool, dust lightly with powdered sugar.



Ice Cream Kolacky

1 pint vanilla ice cream
2 cups butter
4 cups all-purpose flour
1/2 cup fruit preserves or Solo fruit fillings, any flavor

Add flour to butter or margarine and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. (If you don't have dough hooks, use your hands. Rubber gloves will help cut down the cold temperature from the ice cream.) When dough is smooth, shape into ball and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).

Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out small circles. Place on a cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon fruit filling.

Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle with confectioners' sugar when cool. Eat and enjoy.