Sophie's Kolacky Recipe

Ingredients
<br>- 6 ounces cream cheese, softened
<br>- 1 cup butter
<br>- 2 cups all-purpose flour
<br>- 2 tablespoons white sugar
<br>- 1/8 teaspoon salt
<br>- 2 teaspoons baking powder
<br>- 1 (21 ounce) can apple pie filling
<br>- 2 tablespoons confectioners' sugar
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).  Lightly grease cookie sheets.
<br>step 2: Using a pastry blender or food processor, cut butter into cream cheese.
<br>step 3: In a small bowl, sift dry ingredients together except for confectioners' sugar.
<br>step 4: Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
<br>step 5: Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
<br>step 6: Roll dough to 1/4-inch thickness.
<br>step 7: Using a cookie cutter or glass, cut into about 3 inch diameter cookies.  Keep re-rolling dough until you have used it all.  Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression.
<br>step 8: Bake for about 20 minutes (until lightly golden).   Let cool on a cookie rack.  Dust lightly with confectioners' sugar.  Store in an airtight container
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Ingredients
- 6 ounces cream cheese, softened
- 1 cup butter
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 1 (21 ounce) can apple pie filling
- 2 tablespoons confectioners' sugar

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
step 2: Using a pastry blender or food processor, cut butter into cream cheese.
step 3: In a small bowl, sift dry ingredients together except for confectioners' sugar.
step 4: Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
step 5: Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
step 6: Roll dough to 1/4-inch thickness.
step 7: Using a cookie cutter or glass, cut into about 3 inch diameter cookies. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression.
step 8: Bake for about 20 minutes (until lightly golden). Let cool on a cookie rack. Dust lightly with confectioners' sugar. Store in an airtight container

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