Kolachki
6 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Cream cheese (at room temperature) |
| ½ | pounds | Butter (at room temperature) |
| 3 | cups | Flour |
| 1 | x | Walnut filling, below OR |
| 12 | ounces | Poppy seed filling (1 can) |
| 1 | pounds | Walnuts, finely ground |
| 1 | Egg | |
| 1 | cup | Sugar |
| Water | ||
Directions
COOKIE DOUGH
WALNUT FILLING
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
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