Kolaczki - the Greatest Polish Cookie
Also, I'm sure people can use those dough-mixing machines, instead of working it by hand. I have never used one so I don't know how to incorporate it in the recipe.
2 stickbutter, unsalted, room temperature
2egg yolks, reserve whites
1 Tbspsour cream
·grated lemon peel
2 can(s)baking jelly (solo or bohemian work well).. use your fave flavor; plum is traditionaly polish, but people also love strawberry and apricot!
How to Make Kolaczki - the Greatest Polish Cookie
- In a big mixing bowl, sift together the flour, sugar and salt.
- Add butter, egg yolks, egg whites, sour cream and lemon peel. Work it all together with your hands for about 15 minutes, until soft. Might be easier to transfer to a big flat work area. If dough gets too wet, splash some flour on it. If too dry, splash milk on it. You will know it is ready when it is not sticking too much to your fingers.
- Shape dough into a big ball, cover with a flour dusting and place into a flour-dusted bowl (you can use the same mixing bowl). Cover with plastic plate or plastic wrap and chill in refridgerator for at least 2 hours (overnight, if you can!).
- When ready to make the cookies, preheat oven to 375*. Cut off pieces of dough and roll out flat, and use top of a small glass or cup to make cookie circles.
- Place cookies in ungreased cookie pan. Create depressions in the middle with your thumb. Spoon in about a teaspoon of jelly.
- Bake for about 12-15 minutes, until golden brown edges form at the sides. The dough makes lots of cookies, so I usually put two pans in the oven at a time (next to each other), and when one is done, load up the pan with more cookies and keep going like that until you are done.
- Remove cookies from pan and let cool. When completely cooled, sift powdered sugar on top. YUM; ENJOY!