Kolachkies By Lady Rose Food

KOLACHKIES BY LADY ROSE

Steps:

• 1. Cream butter with cream cheese until light and creamy and well mixed.Gradually add flour and beat until it is real creamy. I beat at least 15 to 20 minutes until the mixture looks like the texture of ice cream.
• 2. Remove from bowl, and chill till dough is really cold. I usually refrigerate it over night and make the next day. I have also placed it in the freezer for a quick cool method. But prefer to let it sit over night in fridge.
• 3. Break off a medium size portion, and roll on floured wax paper. Cut out with a shot glass. Make a thumb print in center and fill with about 1/2 teaspoon of solo filling. Place on buttered cookie sheet or use cooking spray Bake in Preheated 400 degrees oven for 10 to 12 minutes. Please note cookies do not get real brown. Dust immediately with powdered sugar while still warm and again before serving. Remove to cooling rack to cool completely.
• 4. My personal prefrence to make these cookies is to pinch off a small amount of cookie dough, shape into a small ball, roll in floured hands, then press flat between both palms, and then place on greased cookie sheet. Make a thumb print in center of cookie and fill with fruit filling. Just seems easier for me, but which ever method is easier for you.

SWEET KOLACHE RECIPE

Steps:

• Prepare Fillings and topping desired and set aside until ready to use.
• For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
• For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
• Add butter, then flour which has been dissolved in a little bit of water.
• Cook, stirring constantly until poppyseed is done, at least 30 minutes.
• Allow to cool before use.
• Leftover filling can be frozen.
• For Cabbage Filling Fry the cabbage in the butter until soft.
• Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
• For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
• Let them sit overnight (or at least 6 hours) to rehydrate.
• Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
• Add the cinnamon, sugar, and lemon zest.
• Mix thoroughly.
• Fills 24 kolaches.
• For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
• Do not cover or fruit turns dark.
• Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
• Filling for about 2 dozen kolaches.
• For Cottage Cheese Filling Mix all ingredients together until blended.
• If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
• If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
• If using cottage cheese as a filling, be sure to enclose cheese in the dough.
• Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
• Place sealed side down on the greased pan and butter the pastry.
• Let rise until light, sprinkle with topping and bake.
• For cream Cheese Filling Soften the cream cheese.
• Beat remaining ingredients together with cream cheese in a medium-sized bowl.
• Filling for about 2 dozen kolaches.
• To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
• In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
• Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
• Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
• Knead in enough of the remaining flour to make a moderately soft dough.
• Continue kneading until smooth and elastic, about 5 minutes.
• Place dough in a greased bowl, turn once to grease surface.
• Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
• Punch dough down and turn out onto lightly floured surface.
• Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
• Place about 1 inch apart on greased pans.
• Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
• Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
• Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
• Bake in a preheated 425ºF oven for about 10-15 minutes.
• Brush kolaches with melted butter as they come out of the oven.

KOLACHKY

Steps:

• In a large bowl, mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.
• Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar.

KOLACKY

Steps:

• 1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, and sugar on medium speed until light, about 2 minutes. On low speed, gradually beat in the flour just until mixed. The dough will be soft and sticky.
• 2. Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day.
• 3. Preheat the oven to 350°F. Lightly grease or spray cookie sheets.
• 4. Dust a pastry cloth or board with flour or confectioners' sugar. Remove 1 dough disk from the refrigerator and place it on the pastry cloth. Keep the remaining dough disk refrigerated. Roll out the dough into a square or rectangle 1/8 inch thick. Cut into 2 1/2-inch squares.
• 5. Place 1 teaspoon of the filling in the center of each square. Pull 2 opposite corners of the square into the middle, and pinch the edges together to seal. Place the cookies on the prepared cookie sheets, spacing them about 1 1/2 inches apart. Repeat with the remaining dough and filling.
• 6. Bake in the center of the oven until lightly golden, 12 to 15 minutes. Let cool on the cookie sheets for 1 to 2 minutes, then transfer to wire racks. Dust the tops with sifted confectioners' sugar while still warm, then let cool completely.

KOLACHES I

Steps:

• Pour warm milk over yeast, and let dissolve. Then add sugar, shortening, salt, eggs, egg yolks, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour.
• Dish out dough with a tablespoon, and roll into balls. Brush each with shortening, and let rise until doubled in bulk.
• Flatten the balls, and make a depression in the centers. Fill with fruit preserves. Allow to rise.
• Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until lightly browned.

KOLACHKY COOKIES

Steps:

• In a large bowl blend margarine and cream cheese together, by hand with a metal spoon. Slowly add flour until it is all incorporated and a dough is formed. The dough will be soft and sticky. Cover the bowl with plastic wrap and put in refrigerator overnight, or for several hours (until hard to the touch).
• Flour the countertop. Take a handful of dough out of bowl returning the unused portion to the refrigerator (continue this process until all mixture is used). Roll handful of dough out into an approximately 1/4-inch thickness. Take a 2 by 3-inch diamond shaped cookie cutter, and cut as many diamonds as possible (size of kolachky should be two bites, so the cutter cannot be large). Take leftover dough and roll out again, cutting more diamonds. Repeat until all the dough is used.
• Place the diamond cut out onto the palm of hand. Put a 1/2 to 1 teaspoon of fruit filling (apricot or strawberry or raspberry or prune flavors) into the center of the diamond shape.
• Dip your finger in a little bit of water, put on one side of diamond. Fold lengthwise and seal the tops of the kolachky together to create a 3-dimensional diamond shape. Place on cookie sheets and bake in a preheated 350 degree oven for 10 to12 minutes.
• DO NOT USE Super heat cookie sheets or any of the new non-stick coated cookie sheets. They will bake too quickly and burn the bottoms of the kolachky before you realize it. YOU MUST USE ANY KIND OF CHEAP COOKIE SHEETS usually bought at a grocery store. Cover the cookie sheet with foil or parchment paper. Do not grease the foil.
• Look at your kolachky every few minutes, while baking, as ovens vary in heat distribution. The later batches may cook faster than the first ones. Check the BOTTOMS of the kolachkys. They are done when the BOTTOMS are soft golden brown. The tops may not look done, but they ARE! Remove from oven, wait 3 minutes, then remove to a cooling rack. When ready to serve, sprinkle with powdered sugar.

KOLACHKY RECIPE

Steps:

• In a large bowl, mix together flour and yeast. Work in Crisco and butter. Add eggs and sour cream, mixing with your hands until well incorporated. Shape into a ball, wrap with plastic, and chill at least 1 hour or overnight.
• Heat oven to 350 degrees. Line baking sheets with parchment paper or bake on ungreased pans.
• Sprinkle granulated sugar thickly on a flat surface. Roll out dough to 1/4-inch thickeness. Cut into 3-inch circles. Place 1 tablespoon of filling in center and either fold two ends to the center and pinch, or fold in half, crimping the edge, to form a half moon shape. Transfer kolachky to prepared pan and repeat until all the dough is finished.
• Bake 15 to 20 minutes or until edges start to brown. Cool and dust with confectioners' sugar. Store tightly covered.

KOLACHKY

Steps:

• In a standing mixer fitted with a paddle, or in a bowl using a hand-held beater, cream the butter, cream cheese, and sugar until well blended. Add the egg and mix until incorporated. Add the flour and mix until incorporated.
• Wrap the dough in plastic wrap and chill overnight.
• On a work surface sprinkled with confectioner's sugar, divide the dough into 4 equal pieces. Working in 4 batches, roll the dough out to 1/4-inch thick. Using a 2 1/2-inch biscuit cutter, cut out small rounds and transfer them to a parchment-lined cookie sheet.
• Using your thumb, make a slight indentation in each cookie. Fill each indentation with the filling of your choice.
• Chill the cookies while you preheat the oven to 375 degrees F.
• Bake the cookies until lightly browned, about 15 to 17 minutes.
• Dust with confectioners' sugar before you serve.

APPLE KOLACHES

Steps:

• In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour and mix well. Divide dough into 2 portions; cover and refrigerate for 2 hours or until easy to handle., Preheat oven to 400°. In a small bowl, combine apples and cinnamon. On a lightly floured surface, roll 1 portion of dough into a 15x9-in. rectangle; cut into fifteen 3-in. squares. Place a teaspoonful of apple mixture in center of each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal., Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and apple mixture. Bake 10-12 minutes or until bottoms are lightly browned. Cool 1 minute before removing from pans to wire racks. Combine icing ingredients; drizzle over warm kolaches.

OLD-FASHIONED KOLACHES

Steps:

• Scald milk. Add sugar and butter and stir to dissolve. Allow it to cool to warm, then add the yeast and let it begin to work. Add eggs.
• Put milk mix in a large mixing bowl. Measure the flour and salt into another bowl.
• With a mixer slowly work the flour mix into the dough bowl. When the dough becomes too thick for the mixer to handle, start working in the flour by hand.
• When dough starts to come together and leave the sides of the bowl, it's just right.
• Form the dough into a ball and cover. Let rise in warm place until double its size.
• Turn the dough out on a lightly floured surface and knead gently until it comes together and is soft and elastic.
• Divide dough into egg-size pieces. Flatten and form into square or round. Make a depression in the center with your floured thumb.
• Fill the depression with 1 rounded teaspoon of filling. Let the filled kolaches rise about 20 minutes. Brush tops with beaten egg mixed with a little milk and sugar.
• Bake at 350° for 15-20 minutes or until lightly browned.
• Sprinkle you fresh out-of-the-oven kolaches with powdered sugar before serving.
• FILINGS:
• Apricot: Place 1 lb dried apricots in a pan with cool water. Let soak several hours. Bring to slow simmer and add sugar to taste. Cook until very soft. Stir to get a smooth consistency.
• Prune: Made the same way as the apricot filling.
• Pineapple: Simmer well drained canned, crushed pineapple until it thickens.
• Poppy seed: 1/2 lb ground poppy seeds, 1/2 tsp salt, 1 cup sugar, 1 tsp vanilla. Add enough milk to make a thick mis. Let stand overnight to absorb the liquid.
• Cream cheese: 8 oz cream cheese, 1/2 cup sugar, 1 tsp lemon juice, 3/4 tsp vanilla, 1 tsp sour cream. Mix together until smooth.
• Sausage: Take a small piece of sausage and wrap dough around the piece and bake.
• You can use just about any fruit filling in the kolaches, just don't use jam or jelly. They liquefy with the heat in the oven.

KOLACHES

Steps:

• In a large bowl, dissolve yeast in water. Add the sugar, pudding mix, sour cream, oil, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Cover and refrigerate dough overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Using the end of a wooden spoon handle, make a large indentation in the center of each ball; fill with 2 tablespoons of filling. Bake at 350° for 14-15 minutes or until lightly browned. Remove from pans to wire racks to cool.