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.
Ingredients(6 dozen Kolachki)
- 1/2 lb cream cheese
(at room temperature)
- 1/2 lb butter
(at room temperature)
- 3 cups flour
- 12 oz poppy seed filling
(1 can), OR make the walnut filling, below.
- 1 lb finely ground walnuts
- 1 egg
- 1 cup sugar
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.
for 10-15 minutes or until lightly browned.
Mix all ingredients together.
Add water to obtain a sticky consistency.
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.
moderate!the assembly requires nimble fingers.
30 minutes preparation, up to 2 hours cooling, 15 minutes baking.
c/o David Scarbro
Integrated Solutions, Inc. Boulder, Colorado
Recipe last modified: 1 Jan 86
From: hds@fred (David Scarbro)
Subject: RECIPE: Kolachki (Russian cookies)
Date: 10 Jan 86 03:46:20 GMT
Organization: Integrated Solutions, Inc. Boulder, Colorado
Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.