December 12: Kolaczki

Standard

Note: I got behind because of illness.. Now that I can at least sit upright for more than a few hours, I am catching up. But with that, these are going to be more bare-bones than in the past.

Ingredients:

  • 3/4 lb. margarine or butter
  • 3 1/2 c. flour
  • 8 oz. cream cheese
  • pinch of salt
  • Solo filling of your choice, like Raspberry, Cherry, Almond, or Apricot

Directions:

Allow shortening and cream cheese to soften before beginning. Mix cream cheese and butter; gradually add flour and salt. Refrigerate for 3-4 hours. Set out 1 hour before rolling out. Roll very thin (1/4″), cut, fill, and press seams closed. Bake at 350 for about 20 minutes.

I’ve never made kolaczki before, because as I’ve said before, my family has about as much cultural heritage as a piece of loose leaf paper. Though I have enjoyed these through the years. Fruit filling? Powdered sugar? Yes and yes.

Man Friend’s mother had this recipe, typed, that she would make at Christmas. She was nice enough to share it with me a few weeks ago.

I consider myself pretty good at the cookie baking. Every now and then, one challenges me. And these were challenging for me.

Here’s why–I have no sweet Polish or Hungarian or Czech grandmother to show me how to make these. I had two grandmothers, both lived a 1000 miles away, and while one definitely could bake, the only thing I ever saw the other make was a reservation. And I don’t remember really being around Granny (the baking grandmother) before Christmas. (Not that she made kolaczki…but she would make delish southern things.)

Anyway.

I had a heck of a time getting these to stay closed. After two trays and many words I wouldn’t want my children to say, I finally looked up a video on how to fold these. There’s water involved to have them stick together, and way less filling than I was hoping for.

And no, I took no pictures of my failures. But they were delicious just the same.

Now, one word on filling. Jam and preserves still seep out the cookie, so use the Solo filling. Also, as much as I love almond things, almond filling — at least in this cookie — tasted the way play-doh smells. And no one wants that!