The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 15, 2009
I love these cookies! they were simple to make, and everyone loved them.I filled them with raspberry and apricot filling that I picked up at my local bakery.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 1, 2009
These were delicious! So happy to have found a good recipe for them!I read the reviews and made sure the dough was refrigerated--and glad I did--much easier to handle.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 14, 2008
These cookies are great and remind me of my Grandma's recipe. If you're having trouble rolling out the dough, be sure to use it cold. If it is refrigerated before rolling out, it won't stick to the rolling pin and will be much easier to work with.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 10, 2008
I had a little trouble rolling the dough too, but in the end it was all worth it! These cookies were an absolute hit with some very picky eaters. I used red plum jam. Fabulous!
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 13, 2007
May I make a suggestion? Try filling with SOLO brand fillings instead of jelly. They have poppyseed, lecvar, apricot, nut etc....The absolute best cookie my mom made for Christmas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 4, 2005
Thank you Della, these were divine! I rolled them in red and green crystal sugar instead of icing sugar (which I find too messy), and they were very festive for Christmas. Make sure you seal them well before baking so the jam doesn't leak out. I found the dough quite easy to work with.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 2, 2005
I'm not sure why folks are having trouble with this dough, I found these easy to make and everyone loves them!
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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 13, 2004
These weren't that great. I only made half the recipe and had to add more flour because it was too sticky. I also added more sugar to dough. I filled it with my homemade cherry jam which was the best part of the cookie. They do melt in your mouth - but I don't like that kind of texture in a cookie. Probably won't make again.
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Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada
Living In: Clarksville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 10, 2004
This was worth the time & effort to make these little pastries! Not being sure of how they would turn out (they were added to my annual Christmas cookie list) not having any sugar in the recipe......you'll never miss the sugar (unless you roll them in sugar after baking)! The recipe was what my boyfriend has been trying to explain to me that his grandmother made when he was younger.....I'll be experimenting with different fillings next time (walnut; poppyseed, etc.)! This even prompted me to explore the internet on the origin of Kolacky which is quite interesting in itself. Thanks for sharing such a tasty recipe, Della!
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Cooking Level: Expert

Home Town: Smyrna, Georgia, USA
Living In: Powder Springs, Georgia, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 7, 2003
Something went wrong. Everything was going great until I cooked them. The dough was quite pasty and didn't seem to cook properly. I tried a few adjustments to my cooking time but it didn't work.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 24, 2002
Wow, these are fantastic! I kinda got obsessed about trying to make sure the jelly didn't leak out during baking--at least at first. Then, I realized it didn't matter. If you almost immediately roll in sugar/cinnamon mixture--the mixture "spackles" the leak. These cookies just melt in your mouth. The make a great holiday cookie. I used blackberry and raspberry preserves. Yummy!
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The reviewer gave this recipe 1 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 11, 2002
What did I do wrong? The dough was too soft. I refrigerated it twice, added additional flour to keep it from sticking and still no luck. I felt guilty throwing it out because of the 4 sticks of butter I used!
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Living In: Newport, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 8, 2002
I tried this recipe after my daughter sent a few of her cookies made from her mother-in-laws recipe and I think that the person who submitted it forgot to add any sugar for as one review stated it would make a great pie crust. I didn't cook the whole batch and added some sugar to the last of it and they wre very good. I just dropped them with a cookie scoop and dusted with cinnamon sugar from a shaker bottle.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 9, 2002
I first made this recipe for Christmas 2001. A really big hit!! I will continue to make it year after year! Just a little hint...dates are delicious as a filling as well! Thanks for sharing it. Jena Kovitch
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 4, 2002
Great recipe! they taste even better the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 13, 2001
i love this recipe! i added a bit more flour and it was easier to work with. i filled mine with nut and poppyseed filling. they look beautiful and taste even better. this dough would be great for whole fruit pies. its really yummy!
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The reviewer gave this recipe 1 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 13, 2000
dough was so soft that I could barely make cookies.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 2, 2000
My husband loves these cookies,
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 18, 2000
These cookies are melt in your mouth wonderful!I used seedless, black rasberry preserves for the filling and I sprinkled them with powdered sugar before serving. They are like a delicate pastry, without all the work! Yum!
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