Time 1h5m Yield 24 servings Number Of Ingredients 16 Steps:
For the dough: In a sauce pan, melt the butter. When melted, whisk in the milk, then pour into a mixer bowl. Add the yeast, flour, sugar, egg yolks and salt to the bowl and mix on low until the mixture is fully incorporated. Then turn the mixer up slightly and knead until the dough is smooth. Portion the dough into 2-ounce balls immediately and set aside to proof until the dough is soft and supple, about 30 minutes. For the cream cheese filling: Combine the cream cheese and sugar in a mixer. Clean the sides of the bowl with a spatula. Add the egg yolks and mix until combined. Add the cottage cheese and combine by hand. For the raspberry filling: Combine the crushed raspberries, sugar and both juice concentrates in a sauce pan and bring slowly to a boil. While the raspberries come to a boil, dissolve the cleargel into 1/4 cup cold water. Remove the boiling raspberries from the heat and slowly whisk in the cleargel slurry until thick. Set aside to cool. Building the raspberry cream cheese kolache: Preheat the oven to 350 degrees F. When the dough is soft and plump, use fingers to form a well in each, leaving a thicker wall of dough around the circumference and a flatter portion in the middle. Fill piping bags with both the raspberry and cream cheese fillings. Using the piping bags, fill the flattened portions with a combination of the fillings. When completed, bake the kolaches until golden brown, or 8 to 10 minutes. Let cool and enjoy.
Time 3h42m Yield 36 Number Of Ingredients 6 Steps:
Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners’ sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight. Preheat an oven to 375 degrees F (190 degrees C). On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet. Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.
Yield Makes 36 cookies Number Of Ingredients 6 Steps:
- In a large bowl, with an electric mixer, beat together the cream cheese, butter, and sugar on medium speed until light, about 2 minutes. On low speed, gradually beat in the flour just until mixed. The dough will be soft and sticky.
- Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day.
- Preheat the oven to 350°F. Lightly grease or spray cookie sheets.
- Dust a pastry cloth or board with flour or confectioners’ sugar. Remove 1 dough disk from the refrigerator and place it on the pastry cloth. Keep the remaining dough disk refrigerated. Roll out the dough into a square or rectangle 1/8 inch thick. Cut into 2 1/2-inch squares.
- Place 1 teaspoon of the filling in the center of each square. Pull 2 opposite corners of the square into the middle, and pinch the edges together to seal. Place the cookies on the prepared cookie sheets, spacing them about 1 1/2 inches apart. Repeat with the remaining dough and filling.
- Bake in the center of the oven until lightly golden, 12 to 15 minutes. Let cool on the cookie sheets for 1 to 2 minutes, then transfer to wire racks. Dust the tops with sifted confectioners’ sugar while still warm, then let cool completely.
Time 3h25m Yield 30 Number Of Ingredients 5 Steps:
Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours. Preheat oven to 350 degrees F (180 degrees C). Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner’s sugar.
Time 2h Number Of Ingredients 8 Steps:
Gather the ingredients. In a large bowl, beat cream cheese with butter until light and fluffy. Add the flour, 1 cup at a time, and mix well. Wrap dough in plastic and refrigerate for at least 1 hour. Heat oven to 350 F. Roll out dough to a 12 x 18-inch rectangle-1/4-inch thick-on a silicone mat or a surface that has been dusted with equal parts confectioners’ and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Brush a tiny bit of beaten egg white on one corner and press the opposite corner on it, pressing the dough together lightly to seal. Using a spatula, transfer the filled cookies to a parchment-lined sheet pan and bake for 15 minutes (longer if baking from frozen) or until corners start to brown. Using a spatula, remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners’ sugar. Serve and enjoy!
Time 40m Yield 24 Kolachy Number Of Ingredients 10 Steps:
Cream butter and cream cheese, add egg yolks, mix well. Add lemon rind and vanilla. Sift dry ingredients together. Add oatmeal to cream cheese mixture and mix in by spoon. Chill dough at least 2 hours. Then roll thin (1/4") on a slightly floured board. Cut into 2 ½" circles. Place on cookie sheet and make indentation in center with thumb and fill with about 1 teaspoons of filling such as Solo brand. Bake 20 minute at 350 degrees. When cool sift powdered sugar over them. **Rather than roll out the dough, I use a little scoop, then roll the dough balls in flour. Then place on cookie sheet. Flatten out with bottom of a flat bottom glass and make indentation with a small bottle cap. You can sprinkle fine ground nuts or coconut over the filling after they baked so the kolachy doesn’t stick together when you store them.
