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My great-grandmother is Slovakian and used the exact same receipe. The only thing I have to add is that the Prune Solo filling is a must try! It can be hard to find in the market, so everytime I see a can, I buy it. Also, a quick tip to get the fruit filling easily onto the cookie -- use a frosting decorator (bismarck tip). My mom and I tried this last Christmas and it cut the prep time in half... plus we didn't get sticky fingers from the filling!
Hi Jenna Marie, I have been looking and looking for this recipe for quite sometime. I was so happy to find this one as your grandpa being right from Hungary had the exact recipe I had been wanting!! My husband and I made this recipe back in the 60's and from time to time however, we lost it and hadn't made it in all those years. You just don't know how happy you have made the both of us especially since we made up and batch yesterday and made them today!! Yummy!Yummy!! Just like it was 1960 again and we were just starting out together again!!! :) Thank You so very much for make us such a happy twosome for the upcoming holidays!!!!! Through You, your Grandpa is still touching others in a special way! Have a Blessed Thanksgiving and a Merry Christmas!! Dolores
Thank you Jenna Marie!! I remember making these cookies in the '60's-'80's! My mother (an avid cookbook reader and great cook herself) gave the ethnic church cookbook to my brother years ago. I am having them all, over to my house this year for Christmas. And I have been DESPERATELY trying to find the recipe. I feel like I hit the lottery! We made these cookies every Christmas when I was growing up. The only difference is that we would roll the dough to silver dollar sized and put the filling inside the center and then roll it closed like you are rolling a sausage. I never saw them made "flat." And you do have to be careful that you don't lump all the filling in the middle before you roll it closed. My mother also would take the dough from the first step and roll the dough into 4(?)sausage- like 1-foot "logs" before she put them in the refrigerator. This way, after they set overnight, you just slice off 3/4" pieces so that you have uniformity, and some sort of portion control. These are the most AMAZING cookies I have every tried (and it brings back wonderful childhood memories), they are always gone in a FLASH at our house!
Wonderful Kolacky recipe! Thanks so much for posting. I doubled the recipe and filled half with cherry filling and half with almond filling. I made 27 varieties of cookies and candies for Xmas and this was the hands down favorite! I used a 2-inch cutter and got about 65-70 cookies out of each batch. I used a baby spoon for filling and then pinched two sides together to meet in the middle instead of leaving them flat...this is the way my grandmother and mother always made them. I needed just about an 8 ounce jar of filling for each batch, but I'm sure this is because I don't use as much. If I use a teaspoonful, it oozes out all over. I did try a couple flat, as your recipe suggests with the full teaspoon of filling and they were delicious and rich...for serving immediately this is wonderful but for using on cookie trays I don't think they would work...the "pinched" ones are easier to stack :). Thanks again for posting...this will be my Kolacky recipe from now on.
Thank you so much for posting this recipe. I grew up eating these cookies every year, as my grandmother would make them. When I got older she taught me how to make them but I've lost her recipe. She used prune and apricot filling and she also would add finely chopped walnuts to the filling. She used a shot glass to cut out the circles and she rolled the dough in powdered sugar as well. She passed away this July and I have been looking forward to making them for my family this Christmas in her honor.
My husband has childhood memories of Kolackys so I was excited to try this recipe. He said they were nothing like grandma made so I'm still searching. Perhaps there is a difference between Polish/Czech Kolacky and Hungarian Kolackys? Since I had nothing to compare it to, I judged it on its own merits and I thought the cookies were very bland and not worth the effort to make them. Sorry.
These cookies tasted just like the ones my grandma used to make. I used SOLO brand Apricot and Raspberry fillings which worked GREAT and did not run. I also used powered sugar to roll out the dough as suggested by other posters. I baked the cookies on parchment paper, which worked well (although the SOLO filling didn't spill out of the cookies at all!). Overall, I was VERY pleased with this recipe, and I will be using it again in the future, thanks!
These came out well, and it was my first time making them. I was a little more impatient than everyone else, it seems, because I didn't want to refrigerate for 24 hours! I froze them for about 2 hours, then nuked each ball in the mic' for 30 seconds on power level 3. I used neufchatel cheese instead of cream cheese. I used apricot preserves as well as blackberry preserves. I also used a baby spoon as someone else had suggested, and the powdered sugar for rolling them out as someone else suggested also. The blackberry preserves made a mess on my baking sheet while they were baking. The Apricot almost didn't spill over at all because it was a thicker preserve (I used dickinson's brand for both preserves). It is likely I will make this again.
Wonderful! Almost more like a pastry than a cookie. I used strawberry and poppy seed filling. I didn't care much for the poppy seed filling- but that was just my personal taste. I will be making these again- with many different types of filling!