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
Written recipes as an idea can be found back into antiquity, in fact as far back into history as early Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these early cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts is a series of clay tablets in the Sumerian language which describe 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 tried it feel exhilarated. Moving our culinary historical trip onwards, there are some books which appeared in the fourteenth century ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the spicy food that is served today, but instead recipes for the types of food served to the rich and powerful. Over the next few hundred years, the wealthy families of the West strove to serve up the most extravagent meals, and because of this the best chefs and their recipe collections became highly prized. Even so, it wasn`t until the 19th century the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes to help cooks of their time. When we get to the 20th century, cooking books were greatly in demand mostly as a result of higher levels of literacy, people having increased spare time and disposable income. |
We hope you enjoy this Kolachkies recipe.
