Kolachki

---------- Recipe via Meal-Master (tm) v8.05

Title: Kolachki
Categories: Cookies, Russian, Holiday
Yield: 6 servings

---------------------cookie
Dough--------------
-------------------
1/2 lb Cream cheese
-(at room temperature)
1/2 lb Butter (at room
-temperature)
3 c Flour
1 x Walnut filling, below
-or
12 oz Poppy seed filling
-(1 can)
--------------------
------------walnut -- €
Filling------------
--------------------
1 lb Walnuts, finely ground
1 Egg
1 c Sugar
Water

Mix butter and cream cheese until smooth. Add flour and mix again until
smooth. Making this dough is easy with a food processor, hard with a
mixer.

Roll dough into 3 balls. Refrigerate dough to keep it from drying out.
The
dough can be refrigerated for 1-2 hours, but it is not necessary. Roll
out
1 ball at a time and flour lightly. Roll dough out in flour or
granulated
sugar so it doesn't stick.

Cut dough into squares or circles using cookie or biscuit cutter. Add
about a teaspoon of filling. Roll squares into "logs." Fold circles over
and seal with a fork. Bake at 375 degrees F. for 10-15 minutes or until
lightly browned.

MAKE FILLING: Mix all ingredients together. Add water to obtain a
sticky
consistency.

NOTES:

* Russian Cookies -- This recipe is from Mrs. Malinch, my little
sister's
high school Russian teacher. I usually make this recipe at Christmas or
Easter.

My favorite fillings are poppy seed and walnut. A recipe for the walnut
filling is included. The poppy seed filling can be found canned (Solo
brand) in either the gourmet or cake section of most grocery stores.
Yield:
6 dozen Kolachki.

* The kolachki are delicate, so do not throw them in a plastic bag or
pile
high in a jar as you would cookies. The kolachki can be frozen.

Difficulty: moderate, the assembly requires nimble fingers.
Time: 30 minutes preparation, up to 2 hours cooling, 15 minutes
baking.
Precision: measure carefully.

Laura Scarbro
c/o David Scarbro
Integrated Solutions, Inc. Boulder, Colorado
{ucbvax|hao|allegra}!nbires!fred!hds

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