Kolacky. This traditional cookie has origins in the Slavic countries of Europe; I first sampled them when a friend’s grandmother sent him a box for Christmas. Years later, his mom sent not just the cookies but the recipes from her family collection.
These light, delicate fruity cookies have innumerable permutations: any filling you choose, from a simple sprinkle of cinnamon, sugar and ground pecans, walnuts, or almonds, to hearty berry, fig or currant filling is bound to please. The basic recipes are here; your imagination does the rest.
Bon Appetit!
KOLACKY
1 1/2 to 2 c. flour
1 c. butter
1 (8 oz.) pkg. cream cheese
1/2 tsp. baking powder
1 tbsp. sugar
1 egg
Cream butter, cream cheese and sugar. Add egg, then flour and baking powder. Knead into smooth dough and roll out to 1/4 inch thickness. Cut 2 inch rounds, fill with favorite filling. Bake 350 or 375 for 10 minutes or until lightly brown.
CHERRY KOLACKY COOKIES
1 c. butter
1 (8 oz.) pkg. cream cheese
1 tbsp. milk
1 tbsp. sugar
1 egg yolk, beaten
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1 can Solo cherry filling
Cream together butter, cream cheese, milk, and sugar. Add beaten egg yolk. Sift together flour and baking powder. Add to creamed mixture and blend well. Refrigerate until dough is thoroughly chilled (4 hours or overnight). Roll or pat out on well floured board to 1/4 inch thickness and cut with a cookie cutter into 2 inch rounds. Place on ungreased cookie sheet and make a depression with thumb or spoon in center of each round. Fill centers with scant teaspoon Solo cherry filling. Bake at 400 degrees for 10 to 15 minutes or until lightly browned.
Optional: Sprinkle with confectioners’ sugar before serving. This recipe yields approximately 36 cookies.
Blueberry filling is very good also.
CHEESE KOLACKY
1 c. butter
2 c. cottage cheese
2 c. flour, sifted
1/2 tsp. salt
1/8 tsp. baking powder
Stewed dried fruits or preserves
Cream together butter and cheese. Add sifted dry ingredients and mix thoroughly. Chill overnight. Roll out 1/8 inch thick on floured board. Cut into 2 or 3 inch squares or circles. Place small amount of fruit or preserves in each. Fold over and seal edges. Bake on greased pan at 350 degrees for 15 minutes.
CZECHOSLOVAKIAN KOLACKY
2 c. flour
1 (8 oz.) pkg. Philadelphia cream cheese
1/2 lb. (2 sticks) butter
1 tsp. baking soda
1/2 tsp. salt
Cream butter, then add cream cheese. Beat until smooth. Add flour, salt and baking soda and mix well. Refrigerate for 1 hour. roll out half the dough and cut small circles. You can use a small glass and dip the rim in flour. Place dough circles on a baking sheet and make a slight indentation in the center of each circle. Place 1/2 teaspoon of fruit filling (we use Solo brand apricot, prune, poppy or raspberry) in the indentation. Bake at 350 degrees for 10 minutes or until lightly golden brown. Remove from tray and dust with powdered sugar.
FRUIT KOLACKY (with an American twist)
1 c. butter
1 (8 oz.) pkg. cream cheese
2 tbsp. sugar
2 1/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
Kraft strawberry, red raspberry & apricot preserves
Combine butter, softened cream cheese and sugar, mixing until well blended. Add combined dry ingredients; mix well. Knead ten to fifteen times to form stiff dough; chill.
On lightly floured surface roll out dough to 1/4″ thickness; cut with assorted 2″ cookie cutters. Place on ungreased cookie sheet. Indent centers; fill with preserves. Bake at 350 degrees 15 to 18 minutes. Sprinkle lightly with confectioners’ sugar if desired. Approximately 5 dozen.
