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Kolachki
Author/Submitted by: Laura Scarbro c/o David Scarbro
Servings: 1
Categories:
Cookies
/
Desserts
Ingredients: 225
g
cream cheese (at room temperature) 225
g
butter (at room temperature) 300
g
flour 350
g
poppy seed filling (1 can), OR make the wa 500
g
finely ground walnuts 1
egg 200
g
sugar
water
Directions:
Dough:
1. Mix butter and cream cheese until smooth. Add flour, and mix again until smooth. Making this dough is easy with a food processor, hard with a mixer.
2. Roll dough into 3 balls. Refrigerate dough to keep it from drying out. The dough can be refrigerated for 1-2 hours, but it is not necessary.
3. Roll out 1 ball at a time and flour lightly. Roll dough out in flour or granulated sugar so it doesn't stick.
4. Cut dough into squares or circles using cookie or biscuit cutter.
5. Add about a teaspoon of filling. Roll squares into ``logs''. Fold circles over and seal with a fork.
6. Bake at 190 C for 10-15 minutes or until lightly browned.
Filling:
1. Mix all ingredients together.
2. Add water to obtain a sticky consistency.
Author's Notes:
This recipe is from Mrs. Malinch, my little sister's high school Russian teacher. I usually make this recipe at Christmas or Easter. My favorite fillings are poppy seed and walnut. A recipe for the walnut filling is included. The poppy seed filling can be found canned (Solo brand) in either the gourmet or cake section of most grocery stores.
The kolachki are delicate, so do not throw them in a plastic bag or pile high in a jar as you would cookies. The kolachki can be frozen.
Difficulty : moderate - the assembly requires nimble fingers.
Precision : measure carefully.
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