Kolacky

These cookies seem to be a favorite for a lot of people. We usually make them filled with cherry, apricot, and poppy seed filling. The cookie dough created by this recipe is light and flaky, very much like pie crust but more moist. The recipe is also very easy to make!

Kolacky (Printer-friendly PDF Version)
4 C flour
1 pound butter (softened)
1 packet dry active yeast (or 1 cake yeast)
8 oz sour cream
3 egg yolks
2 jars of pie filling

Cut together the flour and butter as if you are making pie dough. If you aren't sure what that means, take a fork and cut through the butter and flour repeatedly until you feel your arm will fall off. The final form of the mixture will be crumbly.

Sprinkle the yeast over the flour mixture.Mix together the sour cream and the egg yolks.

Pour over the flour mixture. Mix together completely with hands. I'm told that you don't mix it at this point, but I usually do and it turns out great.

Cover with a towel and let set for 1 hour.

Mix again completely. If you forget to mix completely  here, no worries. It will still turn out fine.

Chill the dough completely (or overnight).

Roll out dough to desired thinness. This will vary depending on the cookie-to-filling ratio you prefer. Cut the dough into squares.

Place some filling in the middle of each square. Fold opposite edges over the filling and pinch together.

Bake at 375 for 15 to 20 minutes. This depends on the thickness of the dough, so keep an eye on them after 14 minutes.

Remove from pan and cool completely on cooling rack. Do let the cookies cool before eating one, the filling gets very hot.