Recipe: Ice Cream Crescents with Nut Filling

ICE CREAM CRESCENTS

5 cups flour
1/2 tsp. salt
4 sticks margarine (1 lb.)
1 pint vanilla ice cream, softened
1/2 cup powdered sugar (plus more for garnish)
1/2 cup granulated white sugar
Nut Filling* (recipe follows)

Sift flour and salt together. Add margarine and cut into the flour mixture like pie dough. Add ice cream and work until dough is clean from pan. If sticky, add a little more flour. Divide into 3 or 4 portions. Wrap in waxed paper. Refrigerate dough overnight or at least 4 to 6 hours.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Combine 1/2 cup powdered sugar and 1/2 cup granulated white sugar.

Roll out dough thin on board that has been dusted with the sugar mixture. Cut into 2-inch squares and fill with nut filling.

Bake at 350 degrees F about 20 minutes. When cool, sprinkle with powdered sugar.

*Other fillings, such as apricot, may be substituted for the nut filling.

NUT FILLING

1 lb. shelled nuts, ground
1 1/4 cup granulated sugar
1/4 cup lukewarm milk
1 tsp. butter, softened
1 tsp lemon juice (optional)

Mix nuts and sugar; set aside.

Add butter to milk. If desired add 1 teaspoon lemon juice. Gradually stir the milk mixture into the nut mixture (just enough to moisten).

Makes about 125 cookies