Title: Kolachki
Categories: Cookie Russian Holiday Blank
Yield: 6 Dozen

COOKIE DOUGH
1/2	lb	Cream cheese (at room temperature)
1/2	lb	Butter (at room temperature)
3	c	Flour
		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

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