SOPHIE'S KOLACKY
This is my grandma's (Sophie) kolacky recipe, and it probably came from her grandmother in Poland. My family can't get enough of these at Christmas.
Provided by Peggy Malecki
Categories Bread Holiday Bread Recipes
Time 1h35m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- Using a pastry blender or food processor, cut butter into cream cheese.
- In a small bowl, sift dry ingredients together except for confectioners' sugar.
- Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
- Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
- Roll dough to 1/4-inch thickness.
- Using a cookie cutter or glass, cut into about 3 inch diameter cookies. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression.
- Bake for about 20 minutes (until lightly golden). Let cool on a cookie rack. Dust lightly with confectioners' sugar. Store in an airtight container
Nutrition Facts : Calories 216.4 calories, Carbohydrate 21.9 g, Cholesterol 37.5 mg, Fat 13.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 185.8 mg, Sugar 2.3 g
GRANDMA'S EASY KOLACKYS
We would always have these delicious cookies around the holidays at my house. This is the easiest recipe for making them and the end result is a very flaky pastry that takes little to no time to prepare. Fill the pastry with whatever filling you like. I oftentimes use the Bakers filling which come in a variety of...
Provided by Darell Bell
Categories Cookies
Time 25m
Number Of Ingredients 5
Steps:
- 1. Combine the softened butter and softened cream cheese until they are mixed together.
- 2. Add the flour to the butter and cream cheese mixture until all the flour is combined (do not over mix).
- 3. Form the dough into a ball and chill the dough overnight or freeze in the freezer and defrost before use.
- 4. Preheat the oven to 350 degrees
- 5. Divide the dough and in half. Leave one half in the fridge to stay cold. Roll the dough on a well floured surface to an 1/8 inch.
- 6. Using a square 2 1/2 inch cookie cutter or with a pizza cutter make squares. Note: They do not need to be perfect squares)
- 7. Once the squares are made add a teaspoon of your filling to each of the squares (do not overfill or the kolackys may burst open while baking.
- 8. To form the kolackys take two opposite corners and pinch them together (you should have a triangle shape).Fold the pinched corner down and pinch again to make sure it is sealed.
- 9. Place on a cookie sheet and baking the Kolackys for 7-9 minutes or until puffed and golden brown.
- 10. Remove the Kolackys from the oven and allow to cool before dusting with confectioner sugar.
CREAM CHEESE KOLACKY
The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!
Provided by MBMCD
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 3h25m
Yield 30
Number Of Ingredients 5
Steps:
- Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
- Preheat oven to 350 degrees F (180 degrees C).
- Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 32 mg, Sugar 3.9 g
KOLACHKY COOKIES
Provided by Food Network
Categories dessert
Time 2h45m
Yield 12 to 14 servings
Number Of Ingredients 5
Steps:
- In a large bowl blend margarine and cream cheese together, by hand with a metal spoon. Slowly add flour until it is all incorporated and a dough is formed. The dough will be soft and sticky. Cover the bowl with plastic wrap and put in refrigerator overnight, or for several hours (until hard to the touch).
- Flour the countertop. Take a handful of dough out of bowl returning the unused portion to the refrigerator (continue this process until all mixture is used). Roll handful of dough out into an approximately 1/4-inch thickness. Take a 2 by 3-inch diamond shaped cookie cutter, and cut as many diamonds as possible (size of kolachky should be two bites, so the cutter cannot be large). Take leftover dough and roll out again, cutting more diamonds. Repeat until all the dough is used.
- Place the diamond cut out onto the palm of hand. Put a 1/2 to 1 teaspoon of fruit filling (apricot or strawberry or raspberry or prune flavors) into the center of the diamond shape.
- Dip your finger in a little bit of water, put on one side of diamond. Fold lengthwise and seal the tops of the kolachky together to create a 3-dimensional diamond shape. Place on cookie sheets and bake in a preheated 350 degree oven for 10 to12 minutes.
- DO NOT USE Super heat cookie sheets or any of the new non-stick coated cookie sheets. They will bake too quickly and burn the bottoms of the kolachky before you realize it. YOU MUST USE ANY KIND OF CHEAP COOKIE SHEETS usually bought at a grocery store. Cover the cookie sheet with foil or parchment paper. Do not grease the foil.
- Look at your kolachky every few minutes, while baking, as ovens vary in heat distribution. The later batches may cook faster than the first ones. Check the BOTTOMS of the kolachkys. They are done when the BOTTOMS are soft golden brown. The tops may not look done, but they ARE! Remove from oven, wait 3 minutes, then remove to a cooling rack. When ready to serve, sprinkle with powdered sugar.
KOLACHKY
Steps:
- In a standing mixer fitted with a paddle, or in a bowl using a hand-held beater, cream the butter, cream cheese, and sugar until well blended. Add the egg and mix until incorporated. Add the flour and mix until incorporated.
- Wrap the dough in plastic wrap and chill overnight.
- On a work surface sprinkled with confectioner's sugar, divide the dough into 4 equal pieces. Working in 4 batches, roll the dough out to 1/4-inch thick. Using a 2 1/2-inch biscuit cutter, cut out small rounds and transfer them to a parchment-lined cookie sheet.
- Using your thumb, make a slight indentation in each cookie. Fill each indentation with the filling of your choice.
- Chill the cookies while you preheat the oven to 375 degrees F.
- Bake the cookies until lightly browned, about 15 to 17 minutes.
- Dust with confectioners' sugar before you serve.
GRANDPA'S HUNGARIAN KOLACKY
These cookies are SO light and SO YUMMY! This is my late grandfather's recipe; his favorite cookies to make for us, and my favorite to eat! Not sure if the spelling is completely correct; but he came straight from Hungary so I guess he'd know. :) Prep time does not include chill time. Yield is an estimate. (The jellies/pastry fillings used in this recipe can be found in cans in the baking isle of most grocery stores. I recommend using the "SOLO" brand.)
Provided by bug lt
Categories Dessert
Time 38m
Yield 64 cookies
Number Of Ingredients 5
Steps:
- Combine butter and cream cheese completely, add flour and mix well.
- Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours.
- Roll out each ball (on floured surface) to 1/8". (Be sure to keep them thin, as this keeps them "light!")
- Cut out silver-dollar sized cookies; place on ungreased cookie sheets.
- Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) I always bake the cookies flat; however, the edges may be pinched or rolled together as well!
- Lightly sift powdered sugar over cookies and serve.
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