Kolachki

INGREDIENTS

INSTRUCTIONS

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.  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. Roll out 1 ball at a time and flour lightly. Roll
dough  out in flour or granulated sugar so it doesn't stick.  Cut dough
into squares or circles using cookie or biscuit cutter. Add  about a
teaspoon of filling. Roll squares into "logs." Fold circles  over and
seal with a fork. Bake at 375 degrees F. for 10-15 minutes  or until
lightly browned.  MAKE FILLING:  Mix all ingredients together.  Add
water to obtain a  sticky consistency.  NOTES    Russian Cookies --
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. Yield: 6    dozen Kolachki.  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.  : Time:  30 minutes preparation,
up to 2 hours cooling, 15 minutes  baking. : Precision: measure
carefully.  : Laura Scarbro  : c/o David Scarbro  : Integrated
Solutions, Inc.  Boulder, Colorado  :
{ucbvax|hao|allegra}!nbires!fred!hds  : Copyright (C) 1986 USENET
Community Trust  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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