Side Pannel
Kolachki
Kolachki
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies, Russian, Holiday
Ingredients List
- --------------------------------COOKIE DOUGH--------------------------------
- 1/2 lb Cream cheese
- -(at room temperature)
- 1/2 lb Butter (at room
- -temperature)
- 3 c Flour
- Walnut filling, below
- -OR
- 12 oz Poppy seed filling
- -(1 can)
Directions
WALNUT FILLING
1 lb Walnuts, finely ground
1 Egg
1 c Sugar
Water
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.
Roll dough into 3 balls. Refrigerate dough to keep it from drying out. The
dough can be refrigerated for 1-2 hours, but it is not necessary. Roll out
1 ball at a time and flour lightly. Roll dough out in flour or granulated
sugar so it doesn't stick.
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.
MAKE FILLING: Mix all ingredients together. Add water to obtain a sticky
consistency.
NOTES:
* Russian Cookies This recipe is from Mrs. Malinch, my little sister's
high school Russian teacher. I usually make this recipe at Christmas or
Easter.
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. Yield:
6 dozen Kolachki.
* The kolachki are delicate, so do not throw them in a plastic bag or pile
high in a jar as you would cookies. The kolachki can be frozen.
: Difficulty: moderate, the assembly requires nimble fingers.
: Time: 30 minutes preparation, up to 2 hours cooling, 15 minutes baking.
: Precision: measure carefully.
1 lb Walnuts, finely ground
1 Egg
1 c Sugar
Water
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.
Roll dough into 3 balls. Refrigerate dough to keep it from drying out. The
dough can be refrigerated for 1-2 hours, but it is not necessary. Roll out
1 ball at a time and flour lightly. Roll dough out in flour or granulated
sugar so it doesn't stick.
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.
MAKE FILLING: Mix all ingredients together. Add water to obtain a sticky
consistency.
NOTES:
* Russian Cookies This recipe is from Mrs. Malinch, my little sister's
high school Russian teacher. I usually make this recipe at Christmas or
Easter.
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. Yield:
6 dozen Kolachki.
* The kolachki are delicate, so do not throw them in a plastic bag or pile
high in a jar as you would cookies. The kolachki can be frozen.
: Difficulty: moderate, the assembly requires nimble fingers.
: Time: 30 minutes preparation, up to 2 hours cooling, 15 minutes baking.
: Precision: measure carefully.
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