Short post this time. I am way behind in my reading, but have started cooking anyway. Inspired by a new (to us) oven, I decided it was time to bake…and it was awesome. And yes, that means we did finally get a new oven.
I did rush the dough – it needed to be chilled for more than an hour, but we wanted cookies IMMEDIATELY. Coupling our impatience with not being able to find my rolling pin ( I used a wine bottle instead-classy, huh?), the cookies were a bit thicker than they should be, but oh so tasty anyway. I used raspberry jam from Poland for this batch.
Grandma’s Kolacky Cookies
- 3 cups sifted flour
- 1 1/2 cups butter
- 1/2 cup sour cream
- 8oz of fruit jam (raspberry, strawberry and apricot are all good choices)
- sifted confectioners’ sugar
- Cut butter into flour. Stir in sour cream and mix well.
- Form into 2 balls and store, covered, in refrigerator to chill.
- Preheat oven to 350 F.
- Taking out one ball at a time, dust each with flour and roll on floured surface to approximately 1/8 thickness. (Note: If dough starts tearing, it may need more flour or to be chilled a bit more).
- Cut with larger round cookie cutter or coffee cup, fill center with approximately 1-2 teaspoons of fruit jam. Bring up each side and pinch to close.
- Bake for 12-15 minutes, until bottom of cookies are just beginning to brown. Cool on wire racks then dust with powdered sugar.