Best Kolachky Cookies Recipes

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 COOKIES

Steps:

• Beat butter, cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Blend in egg yolks, vanilla and peel; set aside. Mix flour, baking powder and salt. Gradually add to butter mixture, mixing well after each addition. Cover and refrigerate 1 hour.
• Preheat oven to 350°F. Place dough on lightly floured surface; roll out to 1/4-inch thickness. Cut into circles with 2-inch round cookie cutter. Place on ungreased baking sheets; brush with beaten egg whites. Indent centers; fill with preserves.
• Bake 15 minutes or until edges are lightly browned.

KOLACHKY COOKIES

Steps:

• In a large bowl, blend butter and cream cheese together.
• Add flour; you must mix by hand.
• When mixed, wrap dough and put in fridge overnight.
• Next day, take out 1/2 of the dough.
• Roll out on a floured board to 1/4 inch thickness.
• Put a little filling in the center and pinch edges together.
• Repeat with remaining 1/2 of the dough.
• Bake in a 350 degree Fahrenheit oven for 10 minutes.
• Check bottoms of cookies; they brown first. Tops may not look done but they are.

KOLACHKY COOKIES

Steps:

• Beat cream cheese and butter.
• Add sugar and eggs; beat until light and smooth.
• Mix in salt and baking soda.
• Add flour a little at a time while mixing; blend well. Dough should be soft but not sticky.
• Roll out as for pie crust.
• Cut into 2 inch squares.
• Fill with apricot filling (or your choice of filling).
• Fold 2 opposite corners together and pinch closed.
• Bake in 350° oven 15-20 minutes. Dust with powdered sugar.