2 cup unsalted butter, softened
6 oz cream cheese, softened
3 cup all-purpose flour, sifted
6 tbsp whipping cream
1 confectioners' sugar for
1 rolling and sprinkling
1 jam, jelly or preserves of
1 choice
1 cream cheese filling (opt)
1 nut filling (optional)
Directions
Preparation time: 2 1/2 hours Chilling time: Overnight Cooking time:
12 to 15 minutes
1. Beat butter and cream cheese in large bowl of electric mixer until
light. Beat in flour and cream until well mixed. Divide dough into 4
portions. Wrap each in plastic wrap and refrigerate overnight.
2. Heat oven to 350 degrees. Have ungreased baking sheets ready.
3. Sprinkle the work surface and the rolling pin generously with
confectioners' sugar. Roll out 1 dough portion at a time to about
1/4-inch thickness. Use a small (2-inch diameter) round cutter or
glass to cut out cookies. Transfer to ungreased baking sheets,
leaving 1 or 2 inches between each cookie. Make a small depression in
the center of the cookies with your fingertip. Fill scantily with
jam, jelly, preserves, cheese or nut filling. (If you use too much
filling it will run out onto the baking sheet.) 4. Bake until bottoms
are lightly browned, 12 to 15 minutes. Cool on wire racks. Sprinkle
generously with confectioners' sugar while still warm.
Cream cheese filling: Beat together 1 package (8 ounces) softened
cream cheese, 1 egg yolk, 1/2 cup confectioners' sugar and 1 teaspoon
pure vanilla extract until well mixed.
Nut filling: Cook 1 cup coarsely ground walnuts in 2 tablespoons
butter with 1/3 cup granulated sugar and 1 teaspoon pure vanilla
extract until nuts turn golden. Cool.
Third-place winner Shere Case of Hickory Hills, Illinois fills her
cookies with a variety of jams, a cheese filling and a nut filling
for an attractive assortment. The recipe may be halved. from the
Chicago Tribune seventh annual Food Guide Holiday Cookie Contest
December 8, 1994
Servings: 84 servings
1994 3rd Place: Kolachkes Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into the far past, certainly as far back as early Egypt, and maybe even further. Interesting though that is, mostly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to food historians are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius created some documents describing recipes cooked by wealthy Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also recounts how the cooks of his times made use of a wide range of herbs, including a few that will be familiar to modern chefs like basil, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from the East, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes prompted an eruption in recipe publications, many of which are kept safe in academic collections. For the centuries that followed, the powerful and rich competed with each other to serve the most extravagent meals, and as a result chefs and their collection of recipes could command a high salary. However, it wasn`t until the 19th century that haute cuisine and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. The introduction of the TV gave us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this 1994 3rd Place_ Kolachkes recipe.
