Kolachky
Yield
1 batchPrep
25 minCook
20 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
yeast, active dry
|
*
|
| ½ | cup |
water
|
|
| 4 | cups |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| ½ | pound |
butter
|
|
| 4 | tablespoons |
vegetable shortening
|
|
| ½ | teaspoon |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
yeast, active dry
|
*
|
| 118 | ml |
water
|
|
| 946 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 226.8 | g |
butter
|
|
| 6E+1 | ml |
vegetable shortening
|
|
| 2.5 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Mix yeast in water and stir in 3 tablespoons flour.
Let stand for one hour.
Beat eggs, sugar, butter and shortening until creamy. Add to yeast mixture.
Blend in sour cream and vanilla. Slowly add flour to make a soft dough, kneading by hand.
Make into a large ball and refrigerate overnight.
Take a small portion of dough (keep the rest refrigerated) and roll out very thin on a powdered sugar pastry cloth.
Cut into 2 inch squares.
Put 1 teaspoon of filling in center of square and pinch two opposite corners together.
Place on ungreased cookie sheet.
Bake in 350℉ (180℃). oven for 10 to 12 minutes.
When cool, sprinkle with powdered sugar.
