Oh the memories I have of my mother making these cookies. There were 10 kids in the family, so when she would make these, as they were coming out of the oven, she would have to ration them to one cookie for each child. Then she’d pack them away until Christmas Eve when the relatives would come. She used to cut these cookies into squares, moisten all four corners and pinch them closed into “pockets” that to me, resembled diapers, but I have provided instructions for round cuts, which will end up in a more uniform shape
These cookies are so tender and delicate. You can fill them with any flavor pie filling you like, such as red raspberry, prune, poppy or my favorite APRICOT!! When you make this recipe, you will need 2 cans of the pie filling. I use the Solo brand .
Kolacky
Course: Cookies and Bars, DessertsIngredients
½ lb. butter (2 sticks)
½ lb. cream cheese
2½ cup flour
Directions
- Mix the butter and cream cheese until well blended.
- Add the flour and mix until well incorporated
- Cover and refrigerate the dough for 1 hour.
- PREHEAT OVEN TO 400 DEGREES***
- Roll chilled dough out on lightly floured board and cut into 2 inch circles.
- Drop a teaspoon of filling in the center of the cookie.
- Dip your finger into water and lightly moisten the opposite edges of the cookie , bring those edges up over the filling and pinch together.
- Place on a parchment paper lined cookie sheet and bake for 10 to 12 minutes Watch these closely, as they burn fast.
- When cooled, dust with powdered sugar. Store cookies in a cool place.
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