1/2 c Unsalted butter 3 oz Cream cheese; softened 1 c Sifted flour 1/3 c Jam or jelly Confectioners' sugar Preheat oven to 375 degrees. Mix the butter and cream cheese with a mixer or in a food processor taking care not to overprocess. Add the flour and mix just to combine. Chill dough 30 minutes. Roll out the dough very thin on a floured board or pastry cloth. Cut into 2-inch rounds with a cookie cutter. Dot the center of each round with 1/4 teaspoon of jam or jelly. Fold 2 opposite edges to the center and press firmly together. Place on an ungreased cookie sheet and bake for 15 minutes. Transfer the pastries to wax paper generously dusted with confectioners' sugar and sift more of the sugar over the kolochy while they are still hot. Yield 30 to 40 pieces NATHALIE DUPREE COOKS SHOW#ND7117 -----
How To make Kolochy/Tvfn's Videos
Recipe: Apricot Cream Cheese Thumbprints
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1 1/2 teaspoons lemon zest 4 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 cup apricot preserves 1/3 cup confectioners' sugar for decoration
Directions In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves. Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.
Kolaches
INGREDIENTS: 1/4 cup shortening 2 tablespoons white sugar 1/4 teaspoon salt 1/2 cup and 2 tablespoons scalded milk 1 egg yolk, beaten 1/8 teaspoon lemon extract 1 teaspoon active dry yeast 1-1/4 cups all-purpose flour 2 tablespoons fruit preserves
DIRECTIONS: Cream shortening and sugar together. Stir in salt, hot milk, beaten egg yolks, and flavoring. When lukewarm, add yeast to mixture. Let stand 5 minutes. Add flour, beating well. Knead down into bowl. The dough will be slightly sticky. Let rise 1 hour. Cut off small balls of dough. Roll into rounds in your hands, and place on greased cookie sheets 2 inches apart. Let rise 15 minutes. Make a depression into the center of each roll. Fill with fruit preserves. Bake at 450 degrees F (230 degrees C) until brown. Watch carefully. Cool on wire racks.
Pecan Pie Hamantaschen - Purim Hamantaschen with Pecan Pie Filling
Bring the classic pecan pie to your favorite cookie with this pecan pie hamantaschen. A traditional festive Purim cookie with a modern twist. These delicious cookies use a shortbread cookie dough wrapped around a sweet pecan pie filling made with chopped pecans, maple syrup, and a touch of cinnamon. Get the full recipe with progress pictures here -
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Learn how to make homemade fortune cookies with this easy recipe????#fortunecookies #valentinesday
Full Written Recipe:
4 Ingredient Butter Cream Cheese Holiday Cookie Dough For Santa
Stop the presses, you can make the most delicious holiday cookies at the party with only four ingredients. Futhermore, all you need is a nice bowl and fork to mix the best cookies ever. Lastly the dough can be frozen and used as needed.
With my tips this is easier than reading labels at the market.
In fact your kids could mix up some cookies some cookies for Santa with their fingers.
Place this dough in the freezer and cut your cookies as needed
Italian pinch cookies (Pizzicati cookies)
Here's my recipe for Italian pinch cookies (Pizzicati) 2 cups flour 1/2 cup powdered sugar 1/2 tsp baking powder zest of a lemon tsp of fresh lemon juice 10 tbs butter (softened) 1 tsp vanilla extract 2 eggs Raspberry jam Extra powdered sugar for top of cookies
Mix all in large bowl with a hand mixer Work dough on flat surface until everything is incorporated well Form into ball then flatten (see video) Wrap in plastic wrap and put in refrigerator for an hour After an hour, remove plastic wrap and roll dough until flat Cut circles with 2 1/2 inch cookie cutter Put a small amount of jam in the center of each circle (exact jam that I used is in video) Pull dough up on two sides and pinch closed then fold over. Bake at 350 degrees for approximately 12 to 15 minutes When cooled, sprinkle with powdered sugar Enjoy!