1 lb butter, softened
8 oz cream cheese, softened
3 cup flour
1/2 tsp vanilla
1 egg, beaten
2 can solo filling (apricot, poppyseed, r, aspberry, alm
Directions
SOURCE: Natl Cooking Echo 19 Jun 90
Contributed to the echo by: Debra Heng Originally
from: Mom's Polish Neighbor
Well, I finally found that recipe I told you about,
and another one that's slightly different. Neither is
anything like the ones I saw posted on the echo the
past few days. The first one is tried and true from my
mom's Polish neighbor. The second is from the folks
who make the Solo filling.
MARIANNE'S KOLACKIES
Cream butter and cream cheese together. Add egg,
vanilla; then mix in the flour. Cover and chill for a
few hours to overnight. Roll out on lightly floured
board to 1/4" thickness and cut with round cookie
cutters. Place them on a cookie sheet as you would
cookies. Use thumb to make indentation in center of
each. Fill with about 1 tsp of desired filling. Bake
at 350 F until lightly golden, about 10-15 minutes
(guessing here, I just do it by sight).
Makes enough for a whole house of hungry Polish people
at Christmas or Easter time! For ordinary folks (as
Justin Wilson would quip), I'd
Servings: 6 servings
Kolachkies Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Polish
The History of Recipes
We can trace the history of `recipes` far back into distant history, certainly as far back as ancient Egypt, and potentially, even further back. Interesting though that is, mostly, these old recipes were just basic pictorial instructions for food preparation.
In fact, the oldest recipe discovered so far, according to food historians are some stone tablets in ancient 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 anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, we find two interesting books which appeared in the fourteenth century : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the curry that appears on menues today, but instead accounts of the types of food on the menus of the rich and powerful of the time. For the next few years, the powerful and rich competed with each other to serve the most exotic meals, and because of this the best chefs and their collection of recipes could command a high salary. However, it was during the nineteenth century that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and publishing the recipes of their peers. By the advent of the twentieth century, cookbooks are in high demand, mostly as a result of higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Kolachkies recipe.
