Monday, January 3, 2011

Poppy Seed Kolachkes

This recipe came out of a cook book I own entitled "Cookies". I know you are probably all cookied out after the Christmas season but just tuck this idea away in your brain for now and pull it out when you want to make a special, delicious cookie.

1 C. Butter or Margarine, softened
6 oz Cream Cheese, softened
1/2 C. Sugar
1 t. vanilla
3 C. All-Purpose Flour
3 t. Poppy Seeds
2/3 C. Jam

1 C. Powdered Sugar
8-10 t.  Milk
2 t. Almond Extract

  1. Heat oven to 375
  2. On medium speed, cream together butter, cream cheese, sugar and vanilla. Until light and fluffy
  3. Add flour and poppy seeds, beat at low speed until a soft dough forms.
  4. Divide dough into fourths.
  5. On a lightly floured board, roll one forth of the dough out to a 1/8 inch thickness. 
  6. Cut dough into circles, I used a small ring for a canning jar
  7. Place circles on an ungreased cookies sheet
  8. Spoon 1/4 t. jam onto center of each circle, If you use more it will just leak out.
  9. Fold in half and press edges with a fork
  10. Bake for 7-9 minutes or until edges are golden brown. Remove cookies from cookie sheet immediately or they will stick. Cool completely
  11. In a small bowl combine ingredients for glaze and drizzle over cooled cookies. Dry completely before storing.
Tips: *When you bake these, jam usually leaks out know matter what you do. You will want to clean the jam off of the pan before you make a new batch of your cookies or it will start to stick and smoke and cause problems. Or you could use parchment paper.

1 comment: