Johnny Besch is the executive chef at BLVD Steakhouse in Chicago. This traditional recipe for Kolache Ice Cream Cookie Recipe was passed on from his grandmother.
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Ingredients
- 3.5 ounces ice cream (vanilla bean, soft and cold)
- 3.5 ounces unsalted butter
- 7 ounces all-purpose flour
- 6 tablespoons jam or cream cheese (choose flavors of your choice)
- 1 teaspoon confectioner’s sugar (for dusting, approx) icing sugar
Instructions
Ahead of time:
- Cream together the soft ice cream and butter until smooth and slightly fluffy. Make sure you work with the ice cream quickly so as it does not melt. You want the ice cream and butter to be soft but still cold.
- Mix in the flour, around a third to half at a time, until combined. Form into a ball, wrap with cling wrap/film, and refrigerate overnight (or at least a couple of hours).
When ready to bake:
- Preheat the oven to 350F.
- Roll out the dough on a lightly floured surface into a relatively thin layer, about 1/4 inch thick. Trim the edges off the dough and cut it into squares about 2 1/2 inches square.
- Put 1 teaspoon of jam and/or cream cheese in the middle of each square and fold over opposite corners. Seal them together by pressing with one finger inside, one over, using a little water to help them seal if needed.
- Place the cookies on a lined cookie sheet (it helps to freeze the cookies at this point for a few minutes, bake from frozen) and bake for 15-18 minutes until going lightly golden around the edges.
- Leave to cool a minute before carefully transferring to a cooling rack. Dust with confectioner’s sugar before serving.
*This recipe makes about 20 cookies.
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