Kolacky
Yield
24 servingsPrep
30 minCook
12 minReady
42 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 3 | ounces |
cream cheese
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 6 | teaspoons |
fruit spread
|
* |
| 1 | large |
eggs
|
|
| 1 | teaspoon |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 86.7 | ml/g |
cream cheese
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 3E+1 | ml |
fruit spread
|
* |
| 1 | large |
eggs
|
|
| 5 | ml |
water
cold |
|
Directions
Combine butter and cream cheese in large bowl; beat until smooth and creamy.
Blend in vanilla.
Combine flour and salt; gradually add to butter mixture, mixing until mixture forms soft dough.
Divide dough in half; wrap each half in plastic wrap.
Refrigerate until firm.
Preheat oven to 375℉ (190℃).
Roll out half of dough on lightly floured pastry cloth or board to 1/8" thickness.
Cut with top of glass or biscuit cutter into 3" rounds.
Spoon ½ teaspoons fruit spread onto center of each dough circle.
Beat egg with water; lightly brush onto edges of dough circles.
Bring three edges of dough up over fruit spread; pinch edges together to seal.
Place on ungreased cookie sheets; brush with egg mixture.
Pepeat with remaining dough and fruit spread.
Bake 12 minutes, until golden brown.
Let stand on cookie sheets 1 minute; transfer to wire rack.
Cool completely.
Store in tightly covered container.
Use various flavors of fruit spread.
