1/2 c Unsalted butter 3 oz Cream cheese; softened 1 c Sifted flour 1/3 c Jam or jelly Confectioners' sugar Preheat oven to 375 degrees. Mix the butter and cream cheese with a mixer or in a food processor taking care not to overprocess. Add the flour and mix just to combine. Chill dough 30 minutes. Roll out the dough very thin on a floured board or pastry cloth. Cut into 2-inch rounds with a cookie cutter. Dot the center of each round with 1/4 teaspoon of jam or jelly. Fold 2 opposite edges to the center and press firmly together. Place on an ungreased cookie sheet and bake for 15 minutes. Transfer the pastries to wax paper generously dusted with confectioners' sugar and sift more of the sugar over the kolochy while they are still hot. Yield 30 to 40 pieces NATHALIE DUPREE COOKS SHOW#ND7117 -----
How To make Kolochy/Tvfn's Videos
Pecan Pie Hamantaschen - Purim Hamantaschen with Pecan Pie Filling
Bring the classic pecan pie to your favorite cookie with this pecan pie hamantaschen. A traditional festive Purim cookie with a modern twist. These delicious cookies use a shortbread cookie dough wrapped around a sweet pecan pie filling made with chopped pecans, maple syrup, and a touch of cinnamon. Get the full recipe with progress pictures here -
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How to make the BEST Kolackys
Ingredients: 8 oz cream cheese 1 stick margarine 1 C flour 1 tsp vanilla 2 cans fruit filling (of your choice!) Powdered Suger
Directions: 1) Cream together cream cheese and margarine, add flour a little at a time. 2) Roll out (1/4 inch) thick and cut into circles 3) Indent with thumb and add 1/2 tsp filling to each 4) Bake @ 325 degrees for about 10 minutes (until golden on bottom) 5) Sprinkle with powdered sugar when cool!
Special thanks: Film/video equipment: Luke Zintak Logo: Ed Zintak Music: Bensound.com
BEST RUGELACH JAM COOKIES - By Ani
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Apple Turnover with Cream Cheese Dough
July 5th is National Apple Turnover Day!
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Find the full recipe on my website milliswillis.com Instagram: @millis_willis
Recipe: Rugelach
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INGREDIENTS:
2 cups all-purpose flour 1/4 teaspoon salt 1 cup unsalted butter 1 (8 ounce) package cream cheese 1/3 cup sour cream
1/2 cup white sugar 1 tablespoon ground cinnamon 1 cup finely chopped walnuts 1/2 cup raisins
Directions Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days. Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins). Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking. Preheat oven to 350 degrees F (180 degrees C). After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well. Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.
Baking Kolacky! A Croatian Delicacy
Join me, my grandmother, and my aunt for a baking adventure where we successfully make kolacky! The recipe is below if you'd like to try it yourself:
Dough instructions: 1lb Parkay (or margarine) 6 cups flour 4 egg yolks 2 tbsp sugar Chop with two knives until homogenous.
Dissolve 1 package of yeast into 1 cup of lukewarm milk Mix into flour mixture Then, clump together into a dough and refrigerate briefly to ease rolling out.
Roll out on sugar Cut into squares and add filling of your choice (we use apricot and plum fillings) Bake 25 min at 350F