| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | American | Cookie | 36 | Servings |
INGREDIENTS
| 2 | c | Flour |
| 5 | tb | Butter |
| 5 | tb | Sugar |
| 7 | Egg yolks | |
| Sweet cream | ||
| 2 | c | Milk |
| 2 | tb | Sugar |
| 2 | tb | Vanilla sugar |
| 2 | tb | Flour |
| 3 | tb | Ground nuts |
| 1 | tb | Rum |
INSTRUCTIONS
DOUGH FILLING From: cavrak@sadye.emba.uvm.edu (Steve Cavrak) Date: Sat, 12 Mar 1994 02:41:18 GMT I suspect there are several variations on this. My "Slovak American" cookbook is missing, by my Balkan one gives: Knead a smooth dough - using enough cream to be smooth. Refrigerate for 1 hour to become quite cold. To make filling - boil milk, sugar, vanila sugar, and flower, stiring constantly, until slightly thickened. Mix with ground nuts and rum Roll out cold dough very thin and cut into 3-inch squares. Place 1 teaspoon of the filling on each square and fold like an envelope. Place on a well-greased and floured pan and bake in 325 oven for 30 to 40 minutes. Makes 35 - 40 envelopes. The Czech name would be something like "kolachi". REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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