Kolachky
Yield
1 batchPrep
25 minCook
20 minReady
1 hrsIngredients
| 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 |
|
Trans-fat Free, Good source of fiber
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.
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