Recipe by Mareesme
A cookie recipe given to me by my husband's Polish grandma (busia) that I have to double because they fly off the plate -- one recipe for them and one for me! My favorite Solo filling is Apricot, but any are wonderful.The pronounciation is "Kolatchkie", but I've never seen it spelled any other way than Kolacky! (Dough can be refrigerated and cookies frozen after making.)
Top Review by Iron Bloomers
OK, a long time cook/baker here but I'll admit this recipe baffled me! So few ingredients in the dough...but trust I did the reviews. Well, let me say these are so very light & tender. They are FANDAMNTASTIC! I followed the recipe halving it as there is just me & used Solo Prune filling only problem is I now need to make another batch! These will be a regular around here I can promise you that. Let's see, apricot, prune ,poppyseed.......& the beat goes on. TYSVM
- 3 cups sifted flour
- 1 1⁄2 cups butter
- 1⁄2 cup sour cream
- 1 (8 ounce) can solo brand filling
- sifted confectioners' sugar
Directions See How It's Made
- Cut butter into flour with two forks to resemble small peas, as you would pie crust. Stir in sour cream with serving spoon and mix well.
- Form into 2 balls and store, covered, in refrigerator to chill. 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 Solo, Bring up each side and pinch to close.
- Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy!