Easy Kolacky – Christmas Recipe


This recipe was handed down to Emily Dressel by her grandmother, Baba, and won the 2008 contest. Dressel said Baba was one of the last war brides to flee Czechoslovakia before the Communists closed the borders, in 1947, and she came to the U.S. with all of her recipes stored only in her memory. These cookies are simple and elegant with a tender cream cheese dough and sweetly tart apricot filling.

Fillings of choice include apricot, raspberry, prune, almond, poppy seed, and sweet cheese. Anything goes—strawberry, blueberry, even pineapple.

You will need to refrigerate the dough for at least 1 hour before rolling and cutting, so plan accordingly. You can freeze unbaked filled kołaczki, then bake frozen (you will have to add a few extra minutes to the baking time).

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“The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I’m trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day— these are the ones that go first!”

I have been making these delicious cookies for years and I found an easier way for me . I just roll them in small balls and make a thumbprint in them and fill and bake them ,when cooled I roll in powdered sugar, same great taste and much less work

truly great, truly simple. .chilled for about two hours and to simplify, I made a “log” and rolled it in plastic wrap; just sliced, dolloped and baked. No rolling or unnecessary handling. Baked about 15 minutes though. and

This is a great recipe. My dough was great to work with, very flaky dough. Just what I was looking for. Was great with all my fillings! Thanks for sharing! I had to make cookies for the holidays so I tripled this recipe and it still worked great! I have learned through the years that I don’t touch the dough with my hand except to transfer them and roll it. This prevented me from my warm hands making the dough gluey. Also this helped to make the cookies flaky. I could actually see the flaky layers when I bit into the cookies! YUMMY!



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