My aunt Sophie, a proper Bostonian, was adored by all the children in our family. There was never a discipline problem when she was around because Aunt Sophie could work magic, and we all had proof: She could turn ice cream into the best cookies we ever tasted. -- Lydia Franklin, New York, New York
Yield: 5 to 6 dozen cookies
- 2 cups (4 sticks) butter, softened
- 4 cups flour
- 1 pint vanilla ice cream, softened
- 3/4 cup sugar
- 1/4 cup nuts, chopped fine (I use pecans or walnuts)
- 2 tablespoons cinnamon
Cut butter into flour. Add softened ice cream and work into the mixture with hands. Add more flour if necessary to make the dough easy to handle. Wrap and refrigerate overnight. The dough will become hard.
Preheat the oven to 350ºF. Combine sugar, nuts, and cinnamon. Sprinkle some of the mixture on a pastry cloth or a smooth dish towel. On top of the sugar mixture, roll out a small piece of dough to 1/8-inch thickness to form a 4- to 5-inch circle. Cut the circle into quarters and roll each from the outside to the center. Repeat until all the dough and sugar mixture are used up. Bake on a cookie sheet 20 minutes or until browned.
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