Kolachki

Title:
Kolachki

Yield:
6 Dozen

Categories:
Cookies,
Russian,
Holiday




Ingredients:




--------------------------------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)





-------------------------------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.


 


 : Laura Scarbro


 : c/o David Scarbro


 : Integrated Solutions, Inc.  Boulder, Colorado


 : {ucbvax|hao|allegra}!nbires!fred!hds


 


 : Copyright (C) 1986 USENET Community Trust


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini