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
Academics have tracked the existence of recipes far back into ancient history, certainly as far back into recorded history as the Egyptians, and possibly even further than that. In practice though, mostly, these early records were just very simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius created a collection of documents detailing recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. Aspicius describes how the ancient chefs were skilled in the use of a good variety of herbs and spices, including a few you will know for example basil, mint and dill. As our culinary historical trip moves to more modern times there were a couple of cookery books from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the spicy food that is popular today, but instead recipes for the types of food cooked for the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, such as rosemary and coriander. The introduction of these new tastes created an outbreak in cookery books, many of which are now in private libraries. The introduction of television gave us TV cooks and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this 1994 3rd Place_ Kolachkes recipe.
