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Miniature Kolacky

Gary.Parker's picture
Ingredients
  Cake compressed yeast 5⁄8 Ounce (1 Cake, 5/8 Or 3/5 Ounce)
  Cream 1 Cup (16 tbs), scalded and cooled
  Sugar 1⁄2 Teaspoon
  Sifted all purpose flour 3 Cup (48 tbs)
  Salt 1⁄8 Teaspoon
  Butter 1 Cup (16 tbs), chilled
  Egg yolks 4
  Sugar 1⁄4 Cup (4 tbs)
  Grated lemon peel 2 Teaspoon
  California filling/Splendent filling 1 Cup (16 tbs)
Directions

Soften yeast in lukewarm cream.
Stir in 1/2 tea spoon sugar and let stand 15 minutes.
Blend flour and salt.
Cut in the butter with a pastry blender or two knives until particles are the size of rice kernels; set aside.
Beat egg yolks and 1/4 cup sugar together until very thick.
Beat in cream mixture and lemon peel.
Make a well in the center of the flour-butter mixture; add egg yolk mixture and blend well.
Chill dough overnight.
Put half of the chilled dough on a lightly floured surface; roll 1/4 inch thick.
Cut out rounds with a lightly floured 1 1/2 inch cookie cutter; transfer to ungreased cookie sheets.
Make a slight depression in the center of each round and fill with about 1 teaspoonful of filling.
Repeat, using remaining dough.
Cover and allow to stand in a warm place 10 to 15 minutes.
Bake at 350°F 15 to 20 minutes, or until lightly browned.
Remove cookies to wire racks.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product

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