Kolachki

Ingredients

Dough
1/2 pound Cream cheese (at room temperature)
1/2 pound Butter (at room temperature)
3 cups Flour
1 Walnut filling, below or
12 ounces Poppy seed filling (1 can)
Filling
1 pound Walnuts, finely ground
1 Egg
1 cup Sugar

Preparation

1
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.
2
Roll dough into 3 balls. Refrigerate dough to keep it from drying out.
3
Thedough can be refrigerated for 1-2 hours, but it is not necessary. Roll out1 ball at a time and flour lightly. Roll dough out in flour or granulatedsugar so it doesn't stick.
4
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.
5
MAKE FILLING: Mix all ingredients together. Add water to obtain a stickyconsistency.
6
NOTES:* Russian Cookies -
7
Sister'shigh school Russian teacher. I usually make this recipe at Christmas or Easter.
8
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.
9
Yield:6 dozen Kolachki.
10
* The kolachki are delicate, so do not throw them in a plastic bag or pilehigh in a jar as you would cookies. The kolachki can be frozen.
11
Difficulty: moderate, the assembly requires nimble fingers.
12
Time: 30 minutes preparation, up to 2 hours cooling, 15 minutes baking.
13
Precision: measure carefully.
14
Laura Scarbroc/o David Scarbro

Tools

 



Yield:

6.0 servings

Added:

Sunday, December 6, 2009 - 1:12am

Creator:

Anonymous

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