1 2 3 Easiest Kolachy Recipes

EASY KOLACKY

Steps:

• Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
• Preheat an oven to 375 degrees F (190 degrees C).
• On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
• Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.

QUICK KOLACKY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Combine the flour, baking powder, butter or margarine, sugar, sour cream and eggs. Knead until dough is smooth.
• Sprinkle a work surface generously with confectioners' sugar. Roll dough out over the confectioners' sugar to 1/4 inch thick, adding more as needed. Cut out into 3 inch squares and fill with nut, poppyseed or prune filling.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Enjoy!

CREAM CHEESE KOLACKY

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

MEATBALL SUB KOLACHES

Steps:

• To make the dough, in a large bowl, combine 1 cup flour, granulated sugar, and yeast. Stir in the warm milk until well-combined, and set aside until small bubbles form at the surface, about 5 minutes.
• In a separate bowl, whisk together the melted butter, egg yolks, and salt. Add to the yeast mixture and stir to combine. Stir in the remaining flour, adding a cup at a time. After the third cup has been added, transfer the dough to a lightly floured work surface and knead until smooth, adding as much of the remaining 1/2 cup of flour as needed. The dough should be tacky and a little greasy. It shouldn't be sticky. If it is, add more flour a little at a time, but try not to add too much at this stage. Knead until smooth and springy, about 3 to 4 minutes. Transfer to a lightly greased bowl, cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
• In the meantime, preheat oven to 375°F. Line a baking sheet with foil and grease lightly with cooking spray or brush with oil. Set aside.
• To make the meatballs, in a large bowl, stir the ground beef, egg, bread crumbs, milk, parmesan, salt, pepper, parsley, cloves, granulated garlic, granulated onion, dried oregano, dried basil and crushed red pepper flakes until just combined. You don't want to overwork the mixture. Divide and shape into twelve even meatballs and place on the prepared baking sheet. Bake for 20 minutes and remove from the oven to cool.
• Once the dough has risen, transfer to a lightly floured work surface and lightly knead a few times to release the air. Divide into 12 even pieces (roughly about 2 1/3 ounces each). Working with one at a time, pull the ends of the dough towards the center to form a tight ball and then place on your work surface (no flour should be needed at this stage) and using a cupping motion firmly roll the dough with the palm of your hand to create a smooth tight ball. Place on a baking sheet that has been lined with parchment paper. Continue shaping and rolling the rest of the dough, placing them all on the same baking sheet, evenly spacing them out. Cover loosely with plastic wrap and set aside to rise for another 30 to 45 minutes or until doubled in size.
• Once done, use your finger tips (lightly greased to prevent sticking) to stretch the center of each slightly to create 2-inch-wide wells. Brush with egg wash and then fill the center of each with about a tablespoon of marinara. Sprinkle the centers with mozzarella and parmesan. Place a meatball in the center of each kolache. Sprinkle with bread crumbs and parmesan and bake until golden brown, 20 to 25 minutes. Remove from oven and sprinkle with basil before serving. Leftovers can be stored in an airtight container in the fridge for up to 4 days and reheated before serving. Enjoy!

1-2-3 EASIEST KOLACHY

Steps:

• Pre heat oven to 350 degrees
• Mix together the sugar and bisquik in a large bowl. Add sour cream and knead together.
• Roll out the dough to 1/4 inch thick on a lightly floured surface. Either cut into desired size squares or use a round cutter. Place cut out dough onto an UNGREASED baking sheet. Gently press an indention in the center of each cut out. Put 1/2 to 1 teaspoon filling in each indentation. Bake at 350 degrees for about 7-10 minutes (depending on your oven) or until the bottom of the cookies are a light golden brown. *** If making the dough into squares, after adding filling: take two opposite corners of the dough and pinch together forming a little basket with handle before baking. (they are easier to plate and store this way). Or just fold one corner over the opposite corner which makes them look like babies in a blanket. When cookies are done baking: Place cookies close together on wax paper. Sift powdered sugar on top. Or use Coarse White Sugar or Sparkling White Sugar (they look like diamonds the way they sparkle. You can buy at some grocery stores, or order online, or go to a bakery supply store.). Let cool. Store in airtight containers in refrigerator.
• ***These cookies can be frozen on baking sheets and then stored in containers with additional powdered sugar and wax paper between each layer. (After thawing completely...just before serving: sift additional powdered sugar over cookies to "refresh" them. *** favorite fillings: poppyseed, almond, prune, lemon, cherry, strawberry and blueberry. I also use raspberry jam and apricot jam. *** you can make 1-1/2 inch to 4 inch cookies (adjust your fillings accordingly).
• I usually double the recipe when I want to make a lot of cookies.
• when I am done baking, I put any left over fillings into containers or zipper bags and refrigerate or freeze.