I leave the butter and cream cheese out on my counter until they reach room temperature and then mix them up in a bowl with my hands (clean, of course), I then add the flour and also use my hands to blend it in. Instead of flouring my work surface, I use confectoner's sugar. I also add it to the dough if it is too sticky. Instead of cutting squares or rectangles, I use a round cookie cutter (an upside down cup or glass works well too) and spread the filling along the middle (the invisible diameter line) then bring both sides to the center to meet. It is not quite the tradional shape but it is very similar and easier to me than trying to cut squares that are all the same size. My favorite filling to use is the Solo brand apricot cake and pastry filling. They have a variety of flavors like strawberry, poppyseed, raspberry, blueberry, and nut fillings. Solo has the perfect consistency for kolacky fillings. After the kolachys cool down I sift confectioner's sugar on top.
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I leave the butter and cream cheese out on my counter until they reach room temperature and...