Cooking Recipe Kolachki
Recipe Ingredients
COOKIE DOUGH
WALNUT FILLING
Directions
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
* 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.
: Laura Scarbro
: c/o David Scarbro
: Integrated Solutions, Inc. Boulder, Colorado
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