Marianne's Kolachkies
Yield
1 dozenPrep
20 minCook
15 minReady
6 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter
softened |
|
| 8 | ounces |
cream cheese
softened |
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
beaten |
|
| 2 | cans |
apricots
filling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter
softened |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
beaten |
|
| 2 | cans |
apricots
filling |
*
|
Directions
Cream butter and cream cheese together.
Add egg, vanilla; then mix in the flour.
Cover and chill for a few hours to overnight. Roll out on lightly floured board to ¼ inch thickness and cut with round cookie cutters. Place them on a cookie sheet as you would cookies. Use thumb to make indentation in center of each. Fill with about 1 teaspoon of desired filling. Bake at 350℉ (180℃) F until lightly golden, about 10 to 15 minutes.
