1994 3rd Place: Kolachkes
Author/Submitted by: Shere Case of Hickory Hills, Illinois,
Chicago Tribune seventh annual Food Guide Holiday Cookie Contest December 8, 1994
for rolling and sprinkling
Jam, jelly or preserves, or filling,
Heat oven to 350 degrees. Have ungreased baking sheets ready.
Sprinkle the work surface and the rolling pin generously with confectioner's sugar. Roll out 1 dough portion at a time to about 1/4-inch thickness. Use a small (2-inch diameter) round cutter or glass to cut out cookies. Transfer to ungreased baking sheets, leaving 1 or 2 inches between each cookie. Make a small depression in the center of the cookies with your fingertip. Fill scantily with jam, jelly, preserves, cheese, or nut filling. (If you use too much filling it will run out onto the baking sheet.)
Bake until bottoms are lightly browned, 12 to 15 minutes. Cool on wire racks. Sprinkle generously with confectioners' sugar while still warm.
Cream cheese filling: Beat together softened cream cheese, egg yolk, confectioner's sugar, and vanilla extract until well mixed.
Nut filling: Cook walnuts in butter with granulated sugar and vanilla extract until nuts turn golden. Cool.
Beat butter and cream cheese in large bowl of electric mixer until light. Beat in flour and cream until well mixed. Divide dough into 4 portions. Wrap each in plastic wrap and refrigerate overnight.
Third-place winner Shere Case of Hickory Hills, Illinois fills her cookies with a variety of jams, a cheese filling and a nut filling for an attractive assortment. The recipe may be halved.