Best Irisas Czechoslovakian Kolacky Style Cookies Recipes

CREAM CHEESE KOLACKY

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

EASY KOLACKY

Steps:

• Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
• Preheat an oven to 375 degrees F (190 degrees C).
• On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
• Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.

IRISA'S CZECHOSLOVAKIAN KOLACKY STYLE COOKIES

Steps:

• 1. In a dry hot non stick frying pan, toast the pecans, stirring them so they don't burn. Let them cool slightly and then chop them up or put them in a baggie and hit them with whatever you have handy and pound them slightly.
• 2. Heat the honey in the same pan and add the toasted pecans, stirring often till they are well coated, cook these for just a few minutes, let them cool a minute and then put them in a bowl and set aside.
• 3. Mix the apricot preserves with the bourbon, mix thoroughly, set aside.
• 4. Bring the cream cheese to room temperature along with the butter, then whip the cream cheese for a couple of minutes and then add the salted butter and continue to whip it till it is all soft and fluffy, sure let's call it fluffy ha ha ha. At this point, pre heat the oven to 350.
• 5. Line a baking sheet with some parchment paper, roll out the crescent rolls, trying not to separate them. You'll have two rows.
• 6. Spread some of the cream cheese/butter mixture on the bottom.
• 7. Then spread the apricot/bourbon mixture on top.
• 8. The scatter the pecans on the top.
• 9. Drizzle the rest of the apricot preserves over the top.
• 10. Bake for about 15 minutes, then turn the baking sheet around and continue baking for another 15 minutes. The time will depend on your oven.
• 11. These are not too sweet { which we love } if you like a sweeter version, add some sifted confectioners' sugar to the cream cheese and butter.
• 12. They will seem loose when you remove them from the oven, but will firm up as they cool. Let them cool for about 30 minutes and dust with confectioner sugar.
• 13. To serve follow the cuts in the dough { triangles } and cut with either a pizza cutter or really sharp knife, and place on a plate.
• 14. HINT: The first time I made these {a few years back} the bottoms burned. So I've tweaked this over time, to the recipe listed here. So make sure you know how hot your oven gets, these will get done before they look done.