RUGELACH

In a large bowl, cut the butter into the flour.  Add the softened ice cream and work it into the mixture with your hands.  (Add more flour if necessary to make the dough easier to handle).  Cover and refrigerate the dough overnight (it will become hard).  The following day, preheat the oven to 350F.  In a medium sized bowl, combine the sugar, nuts, and cinnamon.  Sprinkle about one fifth of the sugar nut mixture onto a clean pastry cloth, smooth dish towel, or smooth surface.  Lightly flour a rolling pin, break off about one fifth of the dough.  Place the dough on the sugar nut mixture and roll it out (to about 1/8 to 1/4 inch thickness) to form a circle.  Spread about 2 tablespoons jam and about 1/4 cup raisins over the rolled dough.  Cut dough into small pie slice shaped pieces (about 12 to 14 pieces) and roll up each piece from the outside to the center.  Place the rolls seam side down on a cookie sheet that has been coated with nonstick vegetable cooking spray.  Repeat the process, placing more sugar nut mixture on your smooth surface each time rolling out the dough into circles, covering each dough circle with the jam and raisins.  Bake for about 30 minutes or until the bottoms turn pale brown.