Czechpastrycallkolacky Recipes

Steps:

• 1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, and sugar on medium speed until light, about 2 minutes. On low speed, gradually beat in the flour just until mixed. The dough will be soft and sticky.
• 2. Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day.
• 3. Preheat the oven to 350°F. Lightly grease or spray cookie sheets.
• 4. Dust a pastry cloth or board with flour or confectioners' sugar. Remove 1 dough disk from the refrigerator and place it on the pastry cloth. Keep the remaining dough disk refrigerated. Roll out the dough into a square or rectangle 1/8 inch thick. Cut into 2 1/2-inch squares.
• 5. Place 1 teaspoon of the filling in the center of each square. Pull 2 opposite corners of the square into the middle, and pinch the edges together to seal. Place the cookies on the prepared cookie sheets, spacing them about 1 1/2 inches apart. Repeat with the remaining dough and filling.
• 6. Bake in the center of the oven until lightly golden, 12 to 15 minutes. Let cool on the cookie sheets for 1 to 2 minutes, then transfer to wire racks. Dust the tops with sifted confectioners' sugar while still warm, then let cool completely.

Steps:

• Work cream cheese, butter, flour and salt as for pie crust. Moisten with milk. Knead lightly until smooth.
• Divide dough into 4 balls. Wrap in wax paper and refrigerate overnight or at least 3 hours.
• Sprinkle some flour and granulated sugar on board. Roll out each ball fairly thin and cut into 1 1/2 inch squares.
• Place 1 teaspoon of filling in center and squeeze 2 opposite corners together.
• Bake on a greased cookie sheet at 350 degrees for 6 to 8 minutes or until light brown.
• When cool, dust with powdered sugar.

Steps:

• Grate the potatoes and squeeze all the liqued out with towel paper.
• Put potatoes in bowl and mix in flour,garlic,eggs,marjoram and seasoning.
• In a large pan heat in oil and half butter together. Form a potato ball using a tbsp, then flatten potato ball into a pancake shape using back of tablespoons.
• Fry the pancakes until golden brown and crisp then turn over a do same on the other side. Adding remaining butter and oil to frying pan if needed.
• Serve potato pancakes with sour cream,f resh parsley and chopped tomatoes.