Kolackys
This is all about the dough: there is none better. My earliest appreciation for it came from a cookie my grandmother made. I could never get over how delicious they were, but it was only years later that I realized they were a variation on the standard kolacky. These are most easily filled with thick preserves, or you can make your own fillings from stewed dried or fresh fruit as long as the mixture is thick. Some people add enough flour to make a stiff dough, but it’s really preferable to leave the dough sticky, which translates to tenderness, and refrigerate it for a few hours, which makes it easier to handle. If you’re in a hurry, however, make the dough a little stiffer and roll it out right away. These are fun to make with kids, as the ultimate shape really doesn’t matter.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
In a bowl, using a wooden spoon or your hands, or in an electric mixer, combine the butter and cream cheese; stir in the salt. Gradually add the flour, making a sticky dough. Sprinkle the outside of the dough with flour, wrap in plastic, and refrigerate for at least 1 hour and up to 24 hours.
Step 2
Preheat the oven to 350°F. Working with about a quarter of the dough at a time, roll it out to less than 1/4-inch thickness (3/16 is about right), using flour as necessary to prevent sticking. Cut into 2-inch squares and put a dollop of one of the preserves in the center of each square or spread it across the diagonal, stopping short of the edges. Roll up and seal, or fold into triangles, or, if you spread the filling on the diagonal, bring up the corners and pinch across the center.
Step 3
Brush each finished cookie with egg white and sprinkle with sugar, then put on a greased or nonstick cookie sheet and bake for 10 to 15 minutes, or until very lightly browned. Cool and serve within a day.
