Kolachy Cookies

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This Kolachy Cookies formula is formally my last cookie formula of the vacation season and that i got to say i'm a touch alleviated. Besides creating some sprinkle sugar cookies on Dec 24 with my girl for Santa, i'm done! This year, I even have created a lot of cookies than ever before, though some, like these pie thumbprints, aren't about to build it until Christmas. we've polished off all one that I made! I had secure Ryan i might build a lot of, however sadly, that's not about to happen at this point!


As for these kolachy, these American stateasure} a very new me cookie. I created these cookies with my friend Carrie this year, that I had ne'er even detected of. once a touch analysis, they appear to be a conventional jap European cookie that encompasses a ton of names! I found 1,000,000 totally different spellings for these.

They can be full of all types of things. Carrie and that i used apricot preserves, that was sensible, however apricots ar undoubtedly not my favorite. you'll use fruity, poppyseed, or any preserve you wish. after I told my pappa that I had an excellent formula for these because of Carrie, he requested a batch created with pineapple and cheese. I ran out of cheese halfway through, thus switched to raspberry bush preserves, and that i suppose they each clad great!

This is a really light-weight dough, terribly pastry like, and that they bake up thus light-weight and flaky. aside from the rolling out half, these ar a cinch to create and therefore the dough solely needs four ingredients. i'm glad i attempted these this year and can undoubtedly be adding them to my Christmas Cookie repertoire for future years!




Ingredients


  • 2 sticks unsalted butter at room temperature
  • 8 oz. cream cheese at room temperature
  • 2 1/4 cups flour
  • 1/4 tsp. salt
  • Filling:
  • 4 oz. cream cheese softened
  • 2 tbsp. powdered sugar plus more for dusting
  • 1 can crushed pineapple drained very well
  • or whatever you like!

Instructions


  1. Cream together butter and cream cheese, until light and fluffy, about 2 minutes.
  2. Slowly add in the flour and salt, mixing until incorporated. Roll dough into two balls and covered with plastic wrap. Chill for at least two hours.
  3. Remove from fridge and preheat oven to 375 degrees. Line baking sheets with silpats or parchment paper.Prepare filling by mixing the powdered sugar with the cream cheese.
  4. Roll out one ball of dough until very thin. You want it to be as thin as you can make it.
  5. Using a pizza cutter, cut your dough into a big square, removing the edges. Then cut your big square into small 2 by 2 squares.
  6. On the diagonal, smear a bit of cream cheese then pineapple. Fold one edge in and then the other, sealing with water.
  7. Bake on baking sheet for 12 minutes. Remove from oven and sprinkle with powdered sugar.

Recipe From : Old House To New Home



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