1 pint vanilla ice cream
4 cups all-purpose flour
1 pound margarine (4 sticks)
2 cans Solo brand fruit filling
2 tablespoons granulated sugar

Thaw ice cream and soften butter; cream together. Add sugar, then flour, gradually. Form into a ball and refrigerate overnight.

Roll out to 1/4-inch thickness on floured surface and cut into squares. Put small amount of Solo fruit filling in center, overlap and pinch opposite corners. Bake at 375 degrees F for 15 to 20 minutes or until lightly browned. When cool, dust with confectioners' sugar.