Title: KOLACHE COOKIES
Categories: Cookies, Ethnic
Yield: 6 servings
2 c Flour
8 oz Cream cheese
1/2 lb Butter
1 Egg
2 ts Sugar
Nut Filling
1/2 lb Ground walnuts
1 Egg white, beaten
1 c Sugar or honey
1/2 ts Almond extract
1/2 ts Vanilla extract
Sift the flour and sugar together. Work in the butter,
cream cheese and egg. Knead together. And easy way to
do this is to put the dough inside a plastic bag -
much less messy! Let the dough stand in the
refrigerator overnight. About a half hour before
you're ready to start making the cookies, put the
dough into the freezer.
For the filling, mix all of the above ingredients
together. You can also used canned poppy seed filling
(Solo brand) or an apricot or prune filling.
Spread flour and powdered sugar onto the surface where
you will be rolling the dough. Roll the dough out
thin. Cut into squares about 2 inches on each side.
It's easiest to cut if you use a pizza cutter. Spread
a small amount of filling (1/2 to 1 tsp) from one
corner to the opposite corner. Don't fill them too
much, or the filling will spill out when it is
cooking. Fold the two remaining corners to the center,
partially covering the filling. Wet your fingertip in
a small bowl of water, and seal the edge, or it may
open up during the cooking.
