Tools:
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.
instructions
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.
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.
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.
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.
Arrange 1-inch apart on ungreased cookie sheets. Place scant teaspoon of jam
in center of each cookie. Overlap opposite corners and pinch together.
Brush
edges with water to keep cookie from spreading. Bake 15-18 minutes or until
pale golden brown on bottom. Cool on racks.
Store in airtight container at room
temperature for up to 1 week; freeze for longer storage.