Cookies Bohemian Rolls (Kolache), 61 cals
, 61 cals Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 52
- Amount Per Serving
- Calories: 60.6
- Total Fat: 4.2 g
- Cholesterol: 11.9 mg
- Sodium: 13.2 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.7 g
View full nutritional breakdown of Cookies Bohemian Rolls (Kolache), 61 cals calories by ingredient
Introduction
Awesome cookie that melts in your mouth. Awesome cookie that melts in your mouth.Number of Servings: 52
Ingredients
-
2 cups all purpose flour
1 cup softened unsalted butter
6 ounces softened cream cheese
5 TBS Solo Raspberry pie/cookie filling
4 TBS Solo Apricot pie/cookie filling
Tips
I use a silicone flexible baking sheet inside my cookie sheet instead of using oil on my pan. Works great! Also, I use a small sifter to sprinkle cookies with confectioner's sugar.
Directions
1) Preheat oven to 325 degrees F. If not using silicone baking sheet, oil your cookie dough.
2) Mix cream cheese and butter until smooth. Add flour slowly until well blended. Turn out onto wax paper and flatten into a square shape and wrap. Chill for 30 minutes to 1 hour.
3) Cut dough into four parts. On a pastry board sprinkled with powdered sugar (never flour), roll out 1/4 of the pastry dough into a square shape about 1/8 inch thick or less. With a knife cut off the ragged edges making a smooth edged square. Cut the dough into 9ths. Roll the "cut off ragged edges" into balls and place onto an oiled cookie sheet. Press thumbprint into the balls and fill with 1/2 to 1 tsp of the filling.
4) Place 1/2 to 1 tsp of filling on each of the squares. Roll one edge over and then roll the opposite edge over the first corner. Place on the cookie sheet. Bake 10 to 12 minutes or until lightly browned on the bottom. Cool. Sprinkle lightly with confectioner's sugar.
Makes at least 52 cookies.
2) Mix cream cheese and butter until smooth. Add flour slowly until well blended. Turn out onto wax paper and flatten into a square shape and wrap. Chill for 30 minutes to 1 hour.
3) Cut dough into four parts. On a pastry board sprinkled with powdered sugar (never flour), roll out 1/4 of the pastry dough into a square shape about 1/8 inch thick or less. With a knife cut off the ragged edges making a smooth edged square. Cut the dough into 9ths. Roll the "cut off ragged edges" into balls and place onto an oiled cookie sheet. Press thumbprint into the balls and fill with 1/2 to 1 tsp of the filling.
4) Place 1/2 to 1 tsp of filling on each of the squares. Roll one edge over and then roll the opposite edge over the first corner. Place on the cookie sheet. Bake 10 to 12 minutes or until lightly browned on the bottom. Cool. Sprinkle lightly with confectioner's sugar.
Makes at least 52 cookies.