Polish Kolachke Cookies
Nancy J. Patrykus
Carol S. carried on a family tradition with this recipe handed down to her from her grandmother Anna B.
I have made and given this recipe to family and many friends, it is always a favorite with all.
My favorite fillings, are poppy seed and apricot!
- 8 oz. pkg. cream cheese
- 1 c
- butter (2 sticks)
- 2 c
- 1-1/2 c
- powdered sugar--divided
- 2 tsp
- baking powder
- 12 oz. can of solo brand, desert fruit filling
In another bowl, stir together,flour, and only 1 cup powdered sugar,also the baking powder.Mix.
Slowly beat flour mixture into the cream cheese mixture, beating until mixture is smooth. About 2 minutes.
Shape dough into walnut size balls and place 2 inches apart on an ungreased cookie sheet. Press your thumb into each ball , and spoon filling into each indentation.
Remove cookies to a wure rack and cool completely.Dust top of cool cookies with the remaining powdered sugar. Store in an air tight container, if they last that long!
Can be frozen for up to 1 month, if desired.