1/2 cup butter
3 oz cream cheese
1 tsp vanilla extract
1 cup flour
1/8 tsp salt
6 tsp 100% fruit spread
1 eggs
1 tsp water, cold
Directions
Use various flavors of fruit spread.
Combine butter and cream cheese in large bowl; beat
until smooth and creamy. Blend in vanilla. Combine
flour and salt; gradually add to butter mixture,
mixing until mixture forms soft dough. Divide dough in
half; wrap each half in plastic wrap. Refrigerate
until firm.
Preheat oven to 375. Roll out half of dough on
lightly floured pastry cloth or board to 1/8"
thickness. Cut with top of glass or biscuit cutter
into 3" rounds. Spoon 1/2 ts fruit spread onto center
of each dough circle. Beat egg with water; lightly
brush onto edges of dough circles. Bring three edges
of dough up over fruit spread; pinch edges together to
seal. Place on ungreased cookie sheets; brush with
egg mixture. Pepeat with remaining dough and fruit
spread. Bake 12 minutes, until golden brown.
Let stand on cookie sheets 1 minute; transfer to wire
rack. Cool completely. Store in tightly covered
container.
Nutrition information per kolacky: 76 calories, 1 gm
protein, 6 gm carbohydrate, 5 gm fat, 23 mg
cholesterol, 64 mg sodium, 1/3 diabetic starch/bread
exchange, 1 diabetic fat exchange.
Source: "Sugar-Free Desserts," the December 1992 issue
of _Favorite All-Time Recipes_ magazine MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005
Servings: 24 servings
Kolacky Recipe brought to you by Recipe Ideas
Categories: Diabetic
The History of Recipes
Written cooking instructions as an idea can be tracked far back into antiquity, in fact as far as the Egyptians, and possibly even further. Interesting though that maybe, mostly, these old cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into starters, main course and afters, a very modern way of dining. Additionally, he tells us how the ancient cooks used many herbs, including many that are still in use today such as bay, mint and asafoetida. Over the succeeding few centuries, the powerful and wealthy houses strove to lay on the best banquets, and as a result cooks and their recipe collections were highly sought after. Even so, it was during the nineteenth century that cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, verifying, and recording recipes for their fellow cooks to enjoy. When we get to the 20th century, cook books are starting to become popular due to increased literacy, more free time and being a little richer. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Kolacky recipe.
