This lactose tolerant person loves, in particular, cream cheese. Cream cheese in any appetizer....in any dinner.....or just plain on a cracker....suits him to a "T".
At Christmas the kolacky/kolache is a MUST HAVE. He has cultivated a taste for this treat since childhood. I have learned over the years that it must be strawberry filled having tested other types of fruit fillings. No cherry, blueberry, apricot or prune.
Rolled and cut cookies are always the last on my holiday list. This past week was the day to make the kolache dough. I set out the butter and cream cheese to soften while at work.
And left a note......
My household cream cheese bandit made comment when I returned that evening that he did not open the two packages sitting on the counter...with a hardy laugh.
Last night, after work, the baking began and sure enough, the aroma of those kolacky baking was strong enough to bring him downstairs.....away from his computer and gaming....to swipe a few warm and freshly powder sugared confections.
This recipe was given to me by a good friend when the boys were in elementary school in the late 1980's. Oddly, her maiden name was also Hughes.
KOLACKY
1-3 oz package of cream cheese, softened
1/4 pound butter (1 stick), softened
1 cup flour
1 can of Solo brand pastry and dessert filling, flavor of your choice
Mix all ingredients.
Shape into a ball and chill overnight.
Roll dough out onto a floured board
Cut into small squares
Fill with desired filling (I use the Solo brand)
Overlap the filled dough and pinch opposite corners.
Bake at 350 for 10-12 minutes
Sprinkle with powdered sugar while warm
Resprinkle with powdered sugar to serve
MMMMM, sound good, and someone is enjoying! LOL
ReplyDeleteFun post and delicious
ReplyDeleteI am thee cream cheese bandit. And I shall attest that each and every word of this woman's blog is completely and utterly correct. The Cream Cheese Bandit hath spoken.
ReplyDeleteOMG, great minds and all that - today was my kolache baking day! Mine are also cream cheese kolaches, but for us the cream cheese forms the filling. The kolaches you have made are just like the ones the ladies at church make (which I am also crazy about). Mine are like puffy yeast biscuits with a big dollop of sweetened cream cheese in an indentation on the top. And I have a cookbook put out by the Slavonic Benevolent Order of the State of Texas that has 13 pages of kolache recipes. Too bad they are so labor-intensive.
ReplyDeleteGoing to have to try these!!
ReplyDeleteI made Kolackys last night, although my daughter loves blueberry ones, I prefer apricot. I tried one year to make a short cut and rolled them into balls, making thumbprints in them and filling with the fruit preserve. They tasted good but not as good as when you take the time to properly chill and roll the dough. My daughter made a point of ensuring she was the cookie police this year and my arms are falling off from having made 10 dozen batches of kolacky's! Glad to see others have this tradition as well. Happy Holidays and Happy New Year too!
ReplyDelete