5 Ingredient Kolacky Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: NGREDIENTS
Cookie Dough
3 ounces cream cheese, softened (double recipe: 6 ounces)
1/2 cup salted butter, softened (double recipe: 1 cup)
1 cup all-purpose flour (double recipe: 2 cups)
1/2 cup fruit jam, preserves, or filling the flavor of your choice (double recipe: 1 cup)
1/3 cup powdered sugar, for decoration plus extra for dusting work space (double recipe: 2/3 cup)
FILLINGS
Walnut Filling3/4 pound walnuts,
chopped very fine
1/4 cup granulated sugar
scalded milk, enough to bind and make spreadable paste
Lekvar (Prune) Filling
1 1/2 cups pitted prunes, tightly packed
2/3 cup water
1 teaspoon lemon zest
3 tablespoons lemon juice
1/3 cup brown sugar
Apricot or Peach Filling
1 1/2 cups dried fruit
1/2 – 3/4 cup sugar depending on fruit used
1 teaspoon cinnamon
1 teaspoon vanilla or 1 teaspoon almond extract
Sweet Cream Cheese Filling
16 ounces cream cheese (2 8-ounce blocks)
1/2 cup granulated sugar
1 beaten egg
1 teaspoon vanilla
Pineapple Filling
1 (20 ounce) can crushed pineapple, un-drained
2 tablespoons cornstarch
1 pinch salt
Chocolate-Cherry Filling
1 cup drained canned sweet cherries
1/4 cup semisweet chocolate, chopped fine
1/4 cup walnuts, chopped fine
1/4 teaspoon almond extract
Poppyseed
2 cups scalded whole milk
1 pound ground poppy seed
1 1/2 cups granulated sugar
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Directions: |
Directions:DIRECTIONS
Cookie Dough
Soften salted butter and cream cheese to room temperature. In mixing bowl, cream butter and cream cheese together, add in flour gradually and mix with wooden spoon into smooth dough. Wrap in plastic wrap and chill 2 hours or overnight.
Roll out to a rectangle 1/8 inch thick on board generously dusted with powdered sugar.
Cut into 2 1/2 inch squares, place about 1/2 teaspoon filling of your choice directly in center of square and fold two opposite edges or sides of dough together on the top, press lightly to seal points together. Don’t over-fill or the filling will cook out.
Place 2 inches apart on baking sheets lined with parchment or silicone baking liners. Bake 350 F for 10 to 12 minutes until lightly browned,
Dust with powdered sugar if desired.
Walnut Filling
Grind nuts with 2 Tablespoons sugar in food processor until very fine (helps keep nuts from turning into paste while processing). Place in small bowl and mix in remaining sugar. Scald milk then add slowly just enough to make a spreadable paste. Cool or store in refrigerator until using.
Lekvar (Prune) Filling
Simmer all ingredients except brown sugar in covered saucepan for 25-30 minutes until very soft and most of the water is evaporated Uncover last few minutes if necessary to remove water. Remove from heat and mash. Stir in brown sugar. Cool or store in refrigerator until using.
Apricot or Peach Filling
Place fruit in medium saucepan and cover with water to about an inch over the fruit. Bring to boil and reduce to simmer for 35- 45 minutes until very tender. Remove from heat and mash until fruit is smooth. Add cinnamon and vanilla. Add sugar from 1/2 to 3/4 cup to taste. Cool or store in refrigerator until using.
Sweet Cream Cheese Filling
Allow cream cheese to soften to room temperature. Mix all ingredients until well blended. Store in refrigerator until using.
Pineapple Filling
Combine ingredients in saucepan, Cook over medium heat until thick. Remove from heat, cool or store in refrigerator until using.
Chocolate Cherry Filling
Finely chop drained cherries in food processor. Place in a bowl and add remaining ingredients, blend well. Store in refrigerator until using.
Poppy Seed Filling
Mix ingredients together and set aside till milk is absorbed and mixture is cooled. Store in refrigerator until using. |
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Number Of
Servings: |
Number Of
Servings:36 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Don’t over fill the cookies or the filling will cook out.
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