| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Polish |
Breads |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Butter, softened |
| 8 |
oz |
Cream cheese, softened |
| 3 |
c |
Flour |
| 1/2 |
ts |
Vanilla |
| 1 |
|
Egg, beaten |
| 2 |
cn |
Solo filling (apricot, poppyseed, raspberry, almond, etc.) |
INSTRUCTIONS
SOURCE: Natl Cooking Echo 19 Jun 90
Contributed to the echo by: Debra Heng Originally from: Mom's Polish
Neighbor
Well, I finally found that recipe I told you about, and another one that's
slightly different. Neither is anything like the ones I saw posted on the
echo the past few days. The first one is tried and true from my mom's
Polish neighbor. The second is from the folks who make the Solo filling.
MARIANNE'S KOLACKIES
Cream butter and cream cheese together. Add egg, vanilla; then mix in the
flour. Cover and chill for a few hours to overnight. Roll out on lightly
floured board to 1/4" thickness and cut with round cookie cutters. Place
them on a cookie sheet as you would cookies. Use thumb to make indentation
in center of each. Fill with about 1 tsp of desired filling. Bake at 350 F
until lightly golden, about 10-15 minutes (guessing here, I just do it by
sight).
Makes enough for a whole house of hungry Polish people at Christmas or
Easter time! For ordinary folks (as Justin Wilson would quip), I'd
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