| 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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