Kolachki
By: Anonymous
Published: Sunday, December 6, 2009 - 1:12am

Ingredients




cookie
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
Water

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