| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | European | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter or margarine (at room temperature) |
| 1 | pk | (8 ounces) cream cheese (at room temperature) |
| 1/4 | ts | Vanilla extract |
| 2 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| Thick jam or canned fruit filling, such as apricot or prune |
INSTRUCTIONS
"Called cookies, pastries, or dessert by many purists, this sweet filled pastry is a favorite of many East Europeans. Although kolackys are generally thought of as Bohemian or Czech, Poles in some areas prize the varieties of fillings for these pastries almost as much as the varieties of toppings for mazurkas." Cream butter and cream cheese until fluffy. Beat in vanilla extract. Combine flour and salt; add in fourths to butter mixture, blending well after each addition. Chill dough until easy to handle. Roll dough to 3/8 inch thickness on a floured surface. Cut out 2-inch circles or other shapes. Place on ungreased baking sheets. Make a "thumbprint" about 1/4 inch deep in each cookie. Fill with jam. Bake at 350 degrees for 10-15 minutes, or til delicately browned on edges. Makes about 3 1/2 dozen. Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 12:46:21 -0500 From: "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU>
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”