Best Kolachkies Recipes

Kolachkies by Lady Rose image

Provided by Rose Mary Mogan

Time 30m

Number Of Ingredients 4

2 stick butter, room temperature softened
8 oz cream cheese, softened room temperature
2 c all purpose flour
1 can(s) solo filling, fruit or nut

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.

KOLACHKIES image

Number Of Ingredients 7

1 cup butter
1 8 oz pkg. cream cheese
2 T sugar
2 1/4 cups flour
2 t. baking powder
1/4 t. salt
Fruit Preserves: apricot is traditional, but raspberry and strawberry are also family favorites

Steps:

Combine butter, softened cream cheese and sugar, mixing until well blended. Add combined dry ingredients; mix well. Knead ten to fifteen times to form stiff dough; chill. On lightly floured surface, roll out dough to 1/4-inch thickness; cut into squares with a knife, about 2-3 inches across, depending on what size you want your cookies to be when finished. Place on ungreased cookie sheet and add about a teaspoon or so of the preserves. Fold two opposite corners to the middle so that they overlap and cover the preserves. Bake at 350 degrees for about 12 minutes. Sprinkle lightly with confectioners' sugar, if desired. Makes about 5 dozen. I have a note in my cookbook that I baked them at 325 for 12 minutes using the stove we had as our house in Seale, AL. So, you know I've had this recipe a while. Actually, I've had this book since before I ever met Ed. I think we made these when I lived with Carol the year before I met Ed. That would have been 1981. I just checked the copyright and it's 1977, so I bought this book when I was in college. So, this is a tried and true recipe!

Peanut Clusters & Kolachkies Dessert Tray image

Provided by Rose Mary Mogan @cookinginillinois

Categories Cookies

Number Of Ingredients 10

2 pound(s) almond bark, white or chocolate, or mixed
1 package(s) 12ounce bag semi sweet chocolate chip pieces
1 package(s) milk chocolate chip pieces
3 jar(s) 16 oz. dry roasted peanuts
- paper baking cups
KOLACHKIES
2 stick(s) butter ,softened room temperature
1 package(s) 8 oz. cream cheese
2 cup(s) all purpose flour
1 can(s) solo filling (fruit or nut)

Steps:

PEANUT CLUSTERS:Melt almond bark & chips in microwave until smooth. Start with 3 minutes, then stir, if more time is needed, do in 30 second increments. Cool for 10 minutes. Stir in peanuts.
Drop by tablespoons into baking cups, or use aluminum foil on a large sheet tray. Refrigerate until firm, about 45 minutes. Makes 9 to 10 dozen pieces. MAY ALSO CUT RECIPE IN HALF.
KOLACHKIES: Preheat oven to 400 degrees F. Cream butter with cream cheese till thourgly mixed, and then add flour. Mix well till texture is creamy and smooth. Chill well or over night.
Roll out on floured wax paper; cut out with shot glass. Make thumb print in center and fill with solo filling. Use flavor of your choice. Bake in preheated 400 degree oven for 10 minutes. Dust immediately with powdered sugar, and dust again before serving.
NOTE: There is NO SUGAR in this recipe. The first time I made this recipe, I thought it was a mistake, because at the time I had never made a cookie without sugar. That was more than 35 years ago. I have been making & enjoying this recipe ever since with friends and family.