Day Eight: Poppy-Raspberry Kolachkes

Kolachke, traditionally, are fruit-filled pastries from Central Europe. I tend to think of them as delicious, fun to make treats.

Just look at the kolachkes making process.

Step One: Mix the dough and roll it out on a floured surface until it is very thin.

Step Two: Cut circles out of the dough that are about 2 1/2 inches in diameter. Use a cookie cutter or the bottom of a glass! Please 1/4 teaspoon of jam in the center of each circle.

Step Three: Fold the top of each circle over. Seal the edges of each circle with a fork dipped in flour.

Step Four: Bake at 375 degrees until light golden brown. Let cool and then drizzle with delicious icing. Enjoy!

Poppy-Raspberry Kolachkes


This recipe yields about 30 cookies.


Ingredients
1/2 cup unsalted butter, softened
1 3-ounce package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoon poppy seeds
1/3 cup raspberry jam

Glaze:
1/2 cup powdered sugar
4 to 5 teaspoons half and half
1/4 teaspoon almond extract

Preheat oven to 375 degrees. In a large mixing bowl, combine butter, cream cheese, sugar and vanilla. Beat on medium speed with an electric mixer until light and fluffy. Add flour and poppy seeds, and beat until a soft dough forms.

Divide the dough in half. On a lightly floured surface, roll 1/2 of dough to between 1/8-inch and 1/4-inch thickness. Using a 2 1/2 inch cookie cutter (or the bottom of a cup!), cut circles into the dough. Place the circles 2 inches apart on an ungreased cookie sheet.

Spoon about 1/4 teaspoon raspberry jam into the center of each circle. Fold the top half of the circle over the bottom half. Press the edges with a fork dipped in flour to seal. Repeat with the remaining dough and jam.

Bake the cookies for 7 to 9 minutes, or until edges are light golden brown. Cool completely.

In a small bowl, combine glaze, beating until ingredients are incorporated. Drizzle glaze over cookies. Dry completely before storing. These cookies freeze well.

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