Best Kolachy Recipes

KOLACHKI, KOLACKY, KOLACHY, KOLACE, KOLACHI, KOLACHE, KOLACHKE,

Steps:

• Preheat oven to 350.
• COOKIE DOUGH_____________ Allow cream cheese and butter to soften to room temperature Mix till well Blended.
• Add Flour a little at a time and mix in till well blended.
• Divide into balls. one ball for each filling you will make and wrap and refrigerate for at least 4 hours or overnight.
• Using one ball at a time, Roll out square about 1/8 inch thick on board sprinkled with flour or confectioners sugar or a combination. You can cut the dough into 2 inch squares and place a little filling on each square and fold the dough over. As a time saver, I place a little filling in a line across the bottom of the dough and roll till filling is covered. Should be about 1/2 inch in diameter (or a little more).
• With a knife, cut through the dough at that point and cut the roll into 1 1/2 to 2 inch pieces. Then place a little filling in a line across what is now the bottom and repeat steps.
• Place on ungreased cookie sheet and bake for about 20 minutes.
• (I found that they were better if I turned them over after about 10 minutes) Check them at 10 and see how they are doing on the bottom.
• Cool for a couple of minutes then place on wire rack to cool.
• FILLING A (walnut) Mix ingredients until blended.
• FILLING B (Lekvar) Simmer ingredients (except brown sugar) covered for 25-30 minutes until very soft and most of the water is evaporated Uncover last few minutes if necessary remove from heat and mash Stir in brown sugar will keep in refrigerator for a long time in a covered jar Lekvar can be purchased in the Jewish section of grocery store already made.
• FILLING C (Apricot or Peach) Place fruit in medium saucepan and cover with water until about an inch over the fruit bring to boil and reduce to simmer for 35- 45 minutes until very tender mash until fruit is smooth Add cinnamon and vanilla add 1/2 cup sugar to taste-- and more if desired.
• FILLING D (Cream Cheese). Allow Cream Cheese to soften to room temperature. Mix all ingredients until well blended.
• FILLING E (Pineapple). Combine, Cook until thick, cool.
• FILLING F (Cherry-Choc-nut). Chop cherries in food processor until finely chopped. Add remaining ingredients and blend well.
• FILLING G (poppyseed) -- Mix together and set aside till milk is absorbed and mixture is cooled.

1-2-3 EASIEST KOLACHY

Steps:

• 1. Pre heat oven to 350 degrees
• 2. Mix together the sugar and bisquik in a large bowl. Add sour cream and knead together.
• 3. Roll out the dough to 1/4 inch thick on a lightly floured surface. Either cut into desired size squares or use a round cutter. Place cut out dough onto an UNGREASED baking sheet. Gently press an indention in the center of each cut out. Put 1/2 to 1 teaspoon filling in each indentation. Bake at 350 degrees for about 7-10 minutes (depending on your oven) or until the bottom of the cookies are a light golden brown. *** If making the dough into squares, after adding filling: take two opposite corners of the dough and pinch together forming a little basket with handle before baking. (they are easier to plate and store this way). Or just fold one corner over the opposite corner which makes them look like babies in a blanket. When cookies are done baking: Place cookies close together on wax paper. Sift powdered sugar on top. Or use Coarse White Sugar or Sparkling White Sugar (they look like diamonds the way they sparkle. You can buy at some grocery stores, or order online, or go to a bakery supply store.). Let cool. Store in airtight containers in refrigerator.
• 4. ***These cookies can be frozen on baking sheets and then stored in containers with additional powdered sugar and wax paper between each layer. (After thawing completely...just before serving: sift additional powdered sugar over cookies to "refresh" them. *** favorite fillings: poppyseed, almond, prune, lemon, cherry, strawberry and blueberry. I also use raspberry jam and apricot jam. *** you can make 1-1/2 inch to 4 inch cookies (adjust your fillings accordingly).
• 5. I usually double the recipe when I want to make a lot of cookies.
• 6. when I am done baking, I put any left over fillings into containers or zipper bags and refrigerate or freeze.

ICE CREAM KOLACHY COOKIES W/APRICOT JAM

Steps:

• 1. Cut butter into flour/sugar mixture until it resembles fine meal. Add MELTED vanilla ice cream. Mix until firm.
• 2. Form sort of flat ball. Wrap in wax paper or in covered container-Chill overnight.
• 3. Preheat Oven 375 On floured surface roll out ball to 1/4" thickness Cut into 3x3" squares
• 4. Fill each square with dab of Apricot Jam Bring just 2 corners of squares together overlapping one corner over another
• 5. Bake 20-25 minutes, until golden brown around edges.

KOLACHY

Steps:

• Combine the cream cheese, butter, and flour. Divide the dough in half. Chill. Roll out half at a time, approximately 1/4 inch thick. Cut with a small square-shaped, circular-shaped, or diamond-shaped cookie cutter. Place 1/2 teaspoon of jam on each cookie. Bring 2 sides of the cookies up to meet in the middle and crimp. Bake on ungreased cookie sheets at 350° for 20 minutes or until lightly browned. Cool on racks. Sprinkle with powdered sugar. Yields 2 dozen. Variation: Recipe may be doubled using 8 ounces of cream cheese. Add 3 tablespoons sugar and 1/4 teaspoon salt.

BOHEMIAN RAISIN BISCUIT KOLACHY

Steps:

• Heat oven to 375°F. In small saucepan, combine raisins, brown sugar, water and lemon juice. Cook over medium heat 7 minutes or until mixture thickens, stirring occasionally. Cool. Separate dough into 10 biscuits. Combine sugar and cinnamon. Dip both sides of each biscuit in melted margarine, then in sugar mixture. Place rolls, sides touching, in ungreased 15 x 10 x 1-inch baking pan or 13 x 9-inch pan. With thumb, make wide imprint in center of each roll fill with 1 rounded tablespoon raisin mixture.Bake at 375°F. for 15 to 20 minutes or until golden brown. In small bowl, combine glaze ingredients until smooth drizzle over warm rolls.Nutrition Per Serving (1 roll): Calories 280 Protein 3g Carbohydrate 47g Fat 9g Sodium 420mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.