Prep 20 mins
Cook 15 mins
- 2 packages active dry yeast
- 1⁄4 cup water
- 7 cups all-purpose flour
- 1 teaspoon salt
- 2 cups butter, softened
- 4 eggs, slightly beaten
- 2 cups whipping cream
- apricot preserves (or any other fruit filling!)
- In a small bowl, dissolve yeast in warm water.
- In a large bowl, combine flour and salt, cut in butter until crumbly.
- Stir in yeast, eggs, and whipping cream.
- Turn dough onto lightly floured surface, knead until smooth, about 2-3 minutes- place in a greased bowl, turn greased side up.
- Cover, refrigerate until firm- 6 hours or overnight.
- Heat oven to 375 degrees, roll out dough, on sugared or floured surface to 1/8 inch thickness.
- Cut into 2 1/2 inch squares.
- Spoon 1 tsp. of filling in center of each square.
- Bring two opposite corners to center, pinch to seal.
- Wet fingertips with a little bit of water.
- Fold sealed tip to one side, pinch to seal.
- Place 1 inch apart on ungreased cookie sheets.
- Bake 10-15 minutes or until lightly browned.
This recipe was good, but a little hard to work with. It makes a TON of dough (I ended up with 100+ cookies) and it was pretty hard to mix and to roll out (very sticky). However, it did make beautiful kolacky, so I would probably make it again. Using fruit preserves was really easy and yummy--we used apricot and blackberry. This is a good recipe, but I think if I make it again I will cut the recipe in half, and maybe it will be easier to work with. Thanks! (Edited to add: We dusted the second round with powdered sugar, and they were even more yummy! Despite the dough issues, I will make these again).