Mrs Jerabeks Kolache Recipe Recipe 455 Food

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.

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.

MRS. JERABEK'S KOLACHE RECIPE RECIPE - (4.5/5)

Steps:

• Dissolve yeast in water and sprinkle with 1 teaspoon sugar. In large bowl or mixer, cream sugar and shortening or margarine together. Add yolks and salt and mix well. Add the dissolved yeast and about á cup of the flour. Mix slowly with mixer. Add all the milk and continue adding the remaining flour, using mixer or stirring with a wooden spoon until dough becomes glossy. Cover; let rise in a warm place until double in bulk, about one hour. After the dough has risen, cut off small portions of dough about the size of an egg. Using a tablespoon, shape into balls and place on a greased pan about 1 inch apart. Brush with melted butter to improve flavor, cover loosely and let rise until light. Make a small indentation in each piece and place filling there. Sprinkle with topping and bake in a preheated 425-degree oven for 15 minutes. Brush the kolaches with melted butter when they come out of the oven and cool on wire racks. Kolaches are best the day they are made. Fillings Prune filling: Cook 1 pound of prunes slowly in water to cover until soft and tender. Remove stones from the cooled prunes and add 1/2 teaspoon cinnamon and mix well. Do not overmix or prunes will lose their color. Filling for about 2 dozen kolaches. Apricot filling: Cook a 10-oz 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. Cottage Cheese filling: 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. If commercial cottage cheese is used: 1 pint dry curd cottage cheese 1 8-oz package cream cheese pinch of salt 1 egg yolk 1/2 cup sugar grated zest of one lemon 1/2 teaspoon lemon juice Mix 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

MRS. JERABEK'S KOLACHES

Steps:

• Dissolve yeast in water and sprinkle with 1 teaspoon sugar.
• In large bowl or mixer, cream sugar and shortening or margarine together.
• Add yolks and salt and mix well.
• Add the dissolved yeast and about á cup of the flour.
• Mix slowly with mixer.
• Add all the milk and continue adding the remaining flour, using mixer or stirring with a wooden spoon until dough becomes glossy.
• Cover; let rise in a warm place until double in bulk, about one hour.
• Preheat oven to 425F and lightly grease your baking pans.
• After the dough has risen, cut off small portions of dough about the size of an egg.
• Using a tablespoon, shape into balls and place on a greased pan about 1 inch apart.
• Brush with melted butter to improve flavor, cover loosely and let rise until light.
• Make a small indentation in each piece and place filling there.
• Sprinkle with topping and bake in preheated oven for 15 minutes.
• Brush the kolaches with melted butter when they come out of the oven and cool on wire racks.
• Kolaches are best if they're eaten the day they are made.
• For the posypka: Mix ingredients together until it resembles coarse meal. Store in refrigerator.
• For the prune filling: Cook prunes slowly in water to cover until soft and tender. Remove any stones from the cooled prunes and add 1/2 teaspoon cinnamon and mix well. Do not overmix or prunes will lose their color. Filling for about 2 dozen kolaches.
• For the apricot filling: Cook a 10-oz 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 the cottage cheese filling: 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. If commercial cottage cheese is used. Mix 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.