| 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”