1994 3rd Place: Kolachkes Recipe
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Ingredients : 1994 3rd Place: Kolachkes Recipe
2 cups Unsalted butter, softened
6 oz Cream cheese, softened
3 cups All-purpose flour, sifted
6 tbsp Whipping cream
Confectioners' sugar for
Rolling and sprinkling
Jam, jelly or preserves of
Choice
Cream cheese filling, (opt)
Nut filling, (optional)
Preparation time: 2 1/2 hours Chilling time: Overnight Cooking time: 12 to
15 minutes
1. 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. 2. Heat
oven to 350 degrees. Have ungreased baking sheets ready. 3. Sprinkle
the work surface and the rolling pin generously with confectioners' 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.) 4. 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 1 package (8 ounces) softened cream
cheese, 1 egg yolk, 1/2 cup confectioners' sugar and 1 teaspoon pure
vanilla extract until well mixed.
Nut filling: Cook 1 cup coarsely ground walnuts in 2 tablespoons butter
with 1/3 cup granulated sugar and 1 teaspoon pure vanilla extract until
nuts turn golden. Cool.
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. from the Chicago
Tribune seventh annual Food Guide Holiday Cookie Contest December 8, 1994
Converted by MC_Buster.
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