Kolaches (Philadelphia Cream Cheese Cookies) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 egg yolks
1 t. white vinegar
One 8-oz package cream cheese
4 c. flour, softened and cut into ~ 1/2 inch pieces
1 lb. butter
white sugar (~ 1 cup) for rolling dough
Filling ingredients:
Solo brand: poppy seed, almond, raspberry and apricot
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Directions: |
Directions:Make dough in two halves in food processor on dough setting:
1. Cream together: 1 yolk, 4 oz cream cheese and 1/2 t vinegar.
2. Add 2 c. flour then 2 sticks of chopped butter.
2. Mix on dough setting just until dough comes together in a ball in the processor.
4. Remove and divide in half to form two balls. Flatten each into a 5x5" square. Cover with wax paper and chill in refrigerator at least 30 minutes.
5. Repeat, for a total of 4 dough squares being chilled.
Making Cookies:
1. Spread 1/2 c sugar on board. Roll out one dough ball into a square that is ~ 12 x 12 inches and 1/8" thick, using plenty of sugar on both sides of dough.
2. Cut into 2'" squares, five rows and five columns for 25 cookies per dough ball.
3. Place teaspoon of filling in center of each square. Take 2 opposite corners of the square and pinch together in center to form cookie.
4. Place cookies on uncreased cookie sheet. Chill (preferable in freezer) for at least 15 minutes before baking. Repeat with all 4 balls for a total of 100 cookies.
5. Bake at 400F for 10 minutes or until cookies are very lightly browned. Cool on rack. |
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Personal
Notes: |
Personal
Notes: If cookies "pop open" in the oven, try to pinch back together when they immediately come out of the oven, before they set. Freeze the next cookie sheet longer as this prevents that problem from occurring.
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