Christmas is past. The new year is upon us. Here in the Midwest we have begun the long trudge toward Spring. Midwesterners traditionally surround themselves with comfort foods. Stews topped with dumplings are bubbling, bowls of soup are steaming, casseroles topped with cheese and bread crumbs abound and crock pot recipes fill our social media pages. So you might be thinking that the days of tasty sweet treats have been tucked away with the last nativity scene, pine cone, and Santa ornament. Not for my family!
Today I have pulled out a kolaczki recipe given to me by my best friend. I think she received the recipe from her cousin, who received it from someone else. It is one of those wonderful treasures that will be passed from one energetic baker to another from generation to generation. It is very different from the cake-like kolaczki which were served as the dessert at any Polish celebration throughout our lives. These little delights are light and crisp pillows filled with just a bit of sweet filling! They require a bit of fussing, but are well worth the effort! Enjoy!
Kolaczki (makes 9 dozen)
1 1/2 c. (3 sticks) margarine at room temperature (I prefer butter)
3 (3 oz) packages of cream cheese at room temperature (I use Neufchâtel)
3 c. flour
1 1/2 cans of Solo filling (your favorite flavors)
Cream margarine and cream cheese thoroughly. Blend in flour and mix well. Roll into 12 balls. (Each ball will be approximately 2.8 oz) Wrap each ball in saran and refrigerate AT LEAST 6 hours or overnight.
Preheat the oven to 350 degrees. Lightly grease shiny baking sheets.
Liberally sprinkle your working area with powdered sugar. Place one ball of dough at a time on the sugar and roll into a 9 inch circle. (Keep the remainder of the dough balls in the refrigerator.) Cut the circle into 8 wedges. Place about scant 1 tsp of filling at the wide end of each wedge. Fold the end of the dough over the filling and seal around it. Then roll the wedge in crescent fashion. Press the two ends to seal and then fold under to hold the point in place and create a little pillow shape.
Place about and inch apart on the greased baking sheet. These do not rise or spread very much, so you don’t need loads of space between.
Bake for about 20 minutes or until the bottom of the crescents are lightly golden. Don’t be too concerned if some of the filling oozes.
Remove from the baking sheet immediately and allow to cool. When COMPLETELY cool, sprinkle with powdered sugar and serve, or store in an airtight container with wax paper or baking parchment between each layer of cookies.