——————————–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 : Copyright (C) 1986 USENET Community Trust