Reviewed: Feb. 18, 2013

Made these this weekend, hubby and I both thought they were good. I made a double batch since it said one batch only yielded 12 cookies. A few tweaks I would make...I used about a 3" round cookie cutter (unlike the 2" sugggested) and then rolled the cookies into an oval, they closed better. I did get 25 from my double batch (had I used a 2" cutter I would have had quite a few more) but could have rolled them a bit thinner. Thinnerwill work better as a couple of mine unrolled in the oven when baking. Next time I will use a square cookie cutter and just fold two corners together. Also, a 1/4 teaspoon of jam is not nearly enough, even if the cookie is cut with a 2" round cutter. I would think at least 1/2 a teaspoon, I used about a whole teaspoon and didn't have much spillage at all. I used some homemade strawberry jam, but also some blackberry as well. My grandma used to always have these at her house around Christmas time filled with apricot jam and they didn't have powdered sugar on them, they had sanding sugar sprinkled in the top baked in, so I did that also and skipped the powdered sugar all together.

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Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Feb. 12, 2013

loved these cookies.it got over very quickly..my husband loved it

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Reviewer:

sania

Reviewed: Jan. 24, 2013

these feel dry if you eat them day of baking but are great the day after. think I will use a larger cookie cutter next time as these were really small and I like mine bigger. great Christmas cookie!!!

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Reviewer:

jolley900

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Jan. 13, 2013

Fabulous Kolache recipe!!! The dough is tender (I live in New Mexico at a high altitude and had to add a 1/4 cup of flour and a 1/4 cup of water but I know I have to compensate for the altitude) and is a wonderful match to the jam filling!!! Yum!!! Thank you for posting!!!!

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Reviewer:

GOLDENONE39

Reviewed: Jan. 1, 2013

I made these using polish sausage/hotdogs. They took a little longer to bake but came out really good.

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Reviewer:

cesheridan

Reviewed: Jan. 1, 2013

I had a hard time to keep these cookies from opening up. I tried pinching the dough closed and that seemed to help. I also found them to be bland. If I make them again I would try using some almond extract in the dough.

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Reviewer:

Denise

Cooking Level: Intermediate

Home Town: Leominster, Massachusetts, USA

Living In: Westminster, Massachusetts, USA

Reviewed: Dec. 24, 2012

I love the taste of these cookies, but try as I might I could not get them to stay folded over. I tried pinching them together as well as dampening one edge before folding. I ended up making some of them look like little turnovers. That method worked best but not perfectly. Next time I might use the recipe to make thumb print cookies. Does anyone have any suggestions for me that would help make my cookies come out like the one in the photo?

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Reviewer:

tjkjkm

Reviewed: Dec. 24, 2012

That is a good recipe except try using Solo fillings It is so much better. The apricot is awesome.

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Reviewer:

Amy

Reviewed: Dec. 24, 2012

I made these yesterday, and they were awful! They are bland. The dough is very delicate and moist, but tasteless, maybe if there was some sugar in the dough it would be better. Won't be making these again anytime soon.

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