14 x 20 x 1/4 in. …
Kolacky
Ingredients:
- 1 cup butter softened
- 8 ounces cream cheese softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup apricot jam or seedless raspberry
Makes:
Each kolachy serves 1.
Tools:
- Easy-Add 14" x 20" Jumbo Aluminum Cookie Sheet Add to shopping list 14" x 20" Jumbo Aluminum Cookie Sheet
- Easy-Add Cooling Grid Add to shopping list Cooling Grid
- Round Metal Cookie Cutter
- Large mixing bowl
- Plastic wrap
Instructions:
Step 1
In a large mixing bowl, beat butter, cream cheese, sugar and vanilla until light and fluffy. In a separate bowl, combine flour, baking powder and salt.
Step 2
Stir in flour mixture 1/2 cup at a time, blending well after each addition. Form dough into ball, wrap in plastic wrap and refrigerate overnight.
Step 3
Preheat oven to 350° F. Divide dough in half; return one-half to refrigerator. On a floured surface, roll half of dough into a rough circle 1/4-inch thick.
Step 4
Cut out dough using a floured 2-1/2-inch round metal cookie cutter. Gather and re-roll dough scraps. Repeat with remaining dough that was placed in refrigerator.
Step 5
Arrange 1-inch apart on ungreased cookie sheets. Place scant teaspoon of jam in center of each cookie. Overlap opposite corners and pinch together.
Step 6
Brush edges with water to keep cookie from spreading. Bake 15-18 minutes or until pale golden brown on bottom. Cool on racks.
Step 7
Store in airtight container at room temperature for up to 1 week; freeze for longer storage.
