1-2-3 Easiest Kolachy
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| Recipe Rating: | |
| Categories: | Other Breakfast, Cookies, Quick & Easy |
| Collections: | Christmas Cookies |
| Serves: | Makes many cookies, amount depends on the size you make |
| Prep Time: | 15 Min |
| Cook Time: | 10 Min |
Ingredients
| DOUGH | |
| 1 c | sour cream |
| 2 c | bisquick |
| 3 Tbsp | sugar |
| FILLING | |
| can(s) | favorite pie or cookie fillings (we use wilderness and solo brands) (apricot or raspberry jam is great too) |
| TOPPING OR COATING | |
| powdered sugar (for sifting on top) | |
| coare white or sparkling white sugar | |
Colleen Sowa
Well Seasoned
La Crosse, WI (pop. 51,320)
colleenlucky7
Member Since Apr 2010
Colleen's Notes:
This is called 1-2-3 Easiest Kolachy because the dough only has three ingredients and the numbers are also measurements... Easy to remember! Easy to make.
This is a traditional Polish Christmas cookie that our family has for Thanksgiving, Christmas and Easter. My family and extended family request this well in advance of the holidays... they like to remind me of their favorite flavors!
This is called 1-2-3 Easiest Kolachy because the dough only has three ingredients and the numbers are also measurements... Easy to remember! Easy to make.
This is a traditional Polish Christmas cookie that our family has for Thanksgiving, Christmas and Easter. My family and extended family request this well in advance of the holidays... they like to remind me of their favorite flavors!
Directions
Pre heat oven to 350 degrees
Mix together the sugar and bisquik in a large bowl.
Add sour cream and knead together.
Add sour cream and knead together.
Roll out the dough to 1/4 inch thick on a lightly floured surface. Either cut into desired size squares or use a round cutter. Place cut out dough onto an UNGREASED baking sheet. Gently press an indention in the center of each cut out. Put 1/2 to 1 teaspoon filling in each indentation. Bake at 350 degrees for about 7-10 minutes (depending on your oven) or until the bottom of the cookies are a light golden brown.
*** If making the dough into squares, after adding filling: take two opposite corners of the dough and pinch together forming a little basket with handle before baking. (they are easier to plate and store this way). Or just fold one corner over the opposite corner which makes them look like babies in a blanket.
When cookies are done baking:
Place cookies close together on wax paper. Sift powdered sugar on top. Or use Coarse White Sugar or Sparkling White Sugar (they look like diamonds the way they sparkle. You can buy at some grocery stores, or order online, or go to a bakery supply store.). Let cool. Store in airtight containers in refrigerator.
*** If making the dough into squares, after adding filling: take two opposite corners of the dough and pinch together forming a little basket with handle before baking. (they are easier to plate and store this way). Or just fold one corner over the opposite corner which makes them look like babies in a blanket.
When cookies are done baking:
Place cookies close together on wax paper. Sift powdered sugar on top. Or use Coarse White Sugar or Sparkling White Sugar (they look like diamonds the way they sparkle. You can buy at some grocery stores, or order online, or go to a bakery supply store.). Let cool. Store in airtight containers in refrigerator.
***These cookies can be frozen on baking sheets and then stored in containers with additional powdered sugar and wax paper between each layer. (After thawing completely...just before serving: sift additional powdered sugar over cookies to "refresh" them.
*** favorite fillings: poppyseed, almond, prune, lemon, cherry, strawberry and blueberry. I also use raspberry jam and apricot jam.
*** you can make 1-1/2 inch to 4 inch cookies (adjust your fillings accordingly).
*** favorite fillings: poppyseed, almond, prune, lemon, cherry, strawberry and blueberry. I also use raspberry jam and apricot jam.
*** you can make 1-1/2 inch to 4 inch cookies (adjust your fillings accordingly).
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