Kolache Cookie (dough only)

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3.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 72
Amount Per Serving
Calories: 40.9

Total Fat: 2.7 g
Cholesterol: 10.5 mg
Sodium: 40.6 mg
Total Carbs: 3.1 g
Dietary Fiber: 0.1 g
Protein: 0.9 g

View full nutritional breakdown of Kolache Cookie (dough only) calories by ingredient

Introduction

Mrs. Mudry would make these delicious little treats for many holiday parties at our church (St. Nicholas Byzantine Catholic Church in Danbury, CT). As a child, I looked forward to "Mrs. Mudry's cookies". The cookies are often filled with any of the following: ground walnuts, lekvar (pureed prunes), apricot preserves, or any other (thick) fruit preserve. (Solo brand fillings work very nicely.)

**This is a yeast free recipe. Filling nutritional information is NOT included in this recipe. Mrs. Mudry would make these delicious little treats for many holiday parties at our church (St. Nicholas Byzantine Catholic Church in Danbury, CT). As a child, I looked forward to "Mrs. Mudry's cookies". The cookies are often filled with any of the following: ground walnuts, lekvar (pureed prunes), apricot preserves, or any other (thick) fruit preserve. (Solo brand fillings work very nicely.)

**This is a yeast free recipe. Filling nutritional information is NOT included in this recipe.

Minutes to Prepare: 5

Minutes to Cook: 15

Number of Servings: 72

Ingredients

1/2 pound (2 sticks) softened butter

8 oz softened cream cheese

2 cups white flour

1 egg yolk

2 tsp sugar

*additonal flour and sugar needed for rolling (not included in nutritional content)

Tips

Dough can be made in a food processor.

For filling: you can purchase fruit preserves or nut filling (Solo brand works well). To creatre your own nut filling: grind several cups (4+) of walnuts with 1 cup sugar (you may add either a small amount of milk or butter to moisten, as well as vanilla extract to your filling).

Directions

1. Soften butter and cream cheese (at room tremperature, best not to "heat")
2. Sift flour and sugar into a large mixing bowl.
3. Add in butter, cream cheese and egg yolk. Knead together until butter and cheese are well incorporated.
4. Allow the mixture to stand over night in the refrigerator (this really enhances the flavor and texture of the cookie).
5. Cover a surface with flour and sugar, and roll out the dough (don't let it be too thin, or too thick).
6. Cut into 2 inch squares (it is best to use a square cookie cutter, but a pizza roller can be used - just try to create straight lines!).
7. Place a small amount of your choice of filling in the center of the cookie (spread along the diagonal). Be sure to use a THICK fruit filling, as it will spread/loosen during cooking.
8. Fold in one corner of the cookie across the filling.
9. Moisten the opposite corner with water (for sealing purposes), and fold over into the middle (see photo).
9. Bake at 350 degrees F until lightly browned.
10. Allow to cool, then serve (can be frozen).

Serving Size: makes at least 72 cookies (6-8 dozen depending on roll and size)

Number of Servings: 72

Recipe submitted by SparkPeople user WINTERBIOLOGY.