CZECHOSLOVAKIAN COOKIES
Spicy bar cookies with a nice crunch of pecans plus the sweetness of a jam filling.
Provided by LindaK
Categories World Cuisine Recipes European Eastern European Czech
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
- Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
- Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
- Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
- Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 43.2 g, Cholesterol 74.8 mg, Fat 22.8 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 10.6 g, Sodium 110.8 mg, Sugar 25.6 g
SWEET KOLACHE RECIPE
Czechoslovakian Dessert that has become popular as a traditional Texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative. Note: Allow extra time for rehydrating if using the dry prune filling.
Provided by Steve P.
Categories Yeast Breads
Time 3h15m
Yield 36-48 kolaches, 16-20 serving(s)
Number Of Ingredients 42
Steps:
- Prepare Fillings and topping desired and set aside until ready to use.
- For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
- For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
- Add butter, then flour which has been dissolved in a little bit of water.
- Cook, stirring constantly until poppyseed is done, at least 30 minutes.
- Allow to cool before use.
- Leftover filling can be frozen.
- For Cabbage Filling Fry the cabbage in the butter until soft.
- Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
- For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
- Let them sit overnight (or at least 6 hours) to rehydrate.
- Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
- Add the cinnamon, sugar, and lemon zest.
- Mix thoroughly.
- Fills 24 kolaches.
- For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
- Do not cover or fruit turns dark.
- Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
- Filling for about 2 dozen kolaches.
- For Cottage Cheese Filling Mix all ingredients together until blended.
- If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
- If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
- If using cottage cheese as a filling, be sure to enclose cheese in the dough.
- Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
- Place sealed side down on the greased pan and butter the pastry.
- Let rise until light, sprinkle with topping and bake.
- For cream Cheese Filling Soften the cream cheese.
- Beat remaining ingredients together with cream cheese in a medium-sized bowl.
- Filling for about 2 dozen kolaches.
- To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
- In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
- Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
- Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
- Knead in enough of the remaining flour to make a moderately soft dough.
- Continue kneading until smooth and elastic, about 5 minutes.
- Place dough in a greased bowl, turn once to grease surface.
- Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
- Punch dough down and turn out onto lightly floured surface.
- Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
- Place about 1 inch apart on greased pans.
- Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
- Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
- Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
- Bake in a preheated 425ºF oven for about 10-15 minutes.
- Brush kolaches with melted butter as they come out of the oven.
Nutrition Facts : Calories 1012.9, Fat 40.9, SaturatedFat 21.2, Cholesterol 162.5, Sodium 878.9, Carbohydrate 148.5, Fiber 6.4, Sugar 91, Protein 17.9
CZECHOSLOVAKIAN COOKIES
Make and share this Czechoslovakian Cookies recipe from Food.com.
Provided by Dancer
Categories Bar Cookie
Time 1h15m
Yield 12 cookies
Number Of Ingredients 6
Steps:
- Set oven at 325 degrees (mod. slow).
- Grease an 8-inch square cake pan.
- In a mixing bowl, cream the butter until soft.
- Gradually add the sugar, creaming until light and fluffy.
- Add the egg yolks and blend well.
- Gradually add the flour and mix thoroughly.
- Then fold in chopped nuts.
- Spoon half the batter into the cake pan, spreading evenly.
- Top with strawberry jam and cover with the remaining cookie dough.
- Bake one hour or until lightly browned.
- Remove from oven, cool and cut into 1 x 2-inch bars.
- While warm, sprinkle lightly with sifted powdered sugar.
- Double the recipe for a large pan.
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- Beat butter and cream cheese in bowl of electric mixer until light. Beat in the flour and cream, alternating the flour and cream, until well mixed. The dough will be very soft. Divide into 4 portions and wrap in plastic wrap. Refrigerate overnight.
- Sprinkle work surface and rolling pin with powdered sugar. Roll out dough portion to about ¼-inch thickness. The dough is really hard to roll at first but then gets easier. If it tears a little in spots, just pinch it back together. Use a small round cutter (2-inch diameter) to cut out cookies and place on baking sheet, about 1 - 2 inches apart.
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