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.


(6 dozen Kolachki)





Procedure dough

  1. 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.
  2. 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.
  3. Roll out 1 ball at a time and flour lightly. Roll dough out in flour or granulated sugar so it doesn't stick.
  4. Cut dough into squares or circles using cookie or biscuit cutter.
  5. Add about a teaspoon of filling. Roll squares into "logs". Fold circles over and seal with a fork.
  6. Bake at for 10-15 minutes or until lightly browned.

Procedure filling

  1. Mix all ingredients together.
  2. 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.


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 
Integrated Solutions, Inc. Boulder, Colorado 
Recipe last modified: 1 Jan 86

Original header

From: hds@fred (David Scarbro)
Newsgroups: mod.recipes
Subject: RECIPE: Kolachki (Russian cookies)
Date: 10 Jan 86 03:46:20 GMT
Organization: Integrated Solutions, Inc. Boulder, Colorado
Approved: reid@glacier.ARPA

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