Ingredients: |
Ingredients: Kolachkys:
6 cups flour
1 lb. butter (soft)
1/2 tsp. salt
3 pkg. yeast
3 tbsp. sugar
3 eggs (slightly beaten)
1/2 pt. half & half
Apricot Filling - Ingredients & Preparation Directions
1 lb. dried apricots
1 tbsp. sugar
1 1/2 cups sugar
1 tbsp. butter
Cover apricots with water, Boil until soft. Add sugar. Cook until thick. Stir continuously. Add butter and mash. Cool.
Nut or Poppyseed Filling - Ingredients & Preparation Directions
1 lb. ground nuts or poppyseeds
1 tbsp. butter
1 1/2 cups sugar
1 1/2 cups milk or water
1 egg
Dissolve sugar in milk/water. Bring to boil. Remove from heat and add nuts or poppy seeds, egg and butter. Cool.
Pineapple Filling - Ingredients & Preparation Directions
1 lg. can crusted pineapple
2 tbsp. cornstarch
3/4 cup sugar
Mix together, cook until thick. Cool.
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Directions: |
Directions:Make Kolachkys one day and bake the next.
Preheat oven to 375 degrees.
Work flour, salt, sugar and butter as you would pie dough. Mix eggs, half & half and yeast. Add to flour mixture and mix using your hands. If dough feels sticky, add a little flour. Shape into 5 or 6 balls and wrap in waxed paper or plastic wrap. Refrigerate overnight.
When ready to make, take one ball of dough out at a time. Roll dough out in sugar to 1/4 inch. Cut into your favorite shapes (i.e., circle or square).
Put 1 tsp. of filling in center of cookie. Fold over and seal edges with water or if you like, on squares, fold opposite corners over to middle of cookie.
Bake for 8-10 minutes, until lightly browned. |
This recipe for Kolachkys & Kolachky Filling is from