Kolacky Del Babbo Classico Recipes

Steps:

• In a standing mixer fitted with a paddle, or in a bowl using a hand-held beater, cream the butter, cream cheese, and sugar until well blended. Add the egg and mix until incorporated. Add the flour and mix until incorporated.
• Wrap the dough in plastic wrap and chill overnight.
• On a work surface sprinkled with confectioner's sugar, divide the dough into 4 equal pieces. Working in 4 batches, roll the dough out to 1/4-inch thick. Using a 2 1/2-inch biscuit cutter, cut out small rounds and transfer them to a parchment-lined cookie sheet.
• Using your thumb, make a slight indentation in each cookie. Fill each indentation with the filling of your choice.
• Chill the cookies while you preheat the oven to 375 degrees F.
• Bake the cookies until lightly browned, about 15 to 17 minutes.
• Dust with confectioners' sugar before you serve.

Steps:

• Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
• Preheat an oven to 375 degrees F (190 degrees C).
• On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
• Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.

Steps:

• Cut butter into flour with two forks to resemble small peas, as you would pie crust. Stir in sour cream with serving spoon and mix well.
• Form into 2 balls and store, covered, in refrigerator to chill. Taking out one ball at a time, dust each with flour and roll on floured surface to approximately 1/8 thickness. (Note: If dough starts tearing, it may need more flour or to be chilled a bit more.).
• Cut with larger round cookie cutter or coffee cup, Fill center with approximately 1-2 teaspoons Solo, Bring up each side and pinch to close.
• Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend the butter and cream cheese together. Sift together the flour, 2 tablespoons of sugar and baking powder. Stir the dry ingredients into the creamed mixture. Knead dough by hand for a few turns.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. If dough is too sticky, refrigerate for 1/2 an hour. Cut dough with a round cookie cutter or the rim of a glass. Place about 1/2 teaspoon of the preserves into the center of each circle. Close cookies by folding circles in half and pressing the edges with a fork to seal. Place cookies onto an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven.
• In a small bowl, stir together the remaining 1 tablespoon of sugar with the cinnamon. Roll cookies in the sugar mixture while they are still warm from the oven.

Steps:

• Let butter soften in a bowl.
• When very soft mix butter and cottage cheese together.
• Add salt and sugar.
• Add flour last and mix by hand. To get dough to the consistency of pie dough.
• Put the dough in wax paper in the refrigerator overnight.
• If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
• Then take it out and divide it into 3 parts.
• Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick.
• Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough start to stick). Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam.
• Bake at 350 for about 15-20 minutes or until lightly brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Using a pastry blender or food processor, cut butter into cream cheese.
• In a small bowl, sift dry ingredients together except for confectioners' sugar.
• Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
• Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
• Roll dough to 1/4-inch thickness.
• Using a cookie cutter or glass, cut into about 3 inch diameter cookies. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression.
• Bake for about 20 minutes (until lightly golden). Let cool on a cookie rack. Dust lightly with confectioners' sugar. Store in an airtight container

Steps:

• cream cheese filling: Mix together 4 ounces (1/2 package) cream cheese, sugar and vanilla in a small bowl and set aside.
• Cookies: Beat together butter and the rest of the cream cheese on medium high speed until fluffy, about 3 minutes.
• Add flour, one cup at a time, until well combined.
• Divide dough into thirds, wrap each third in plastic wrap and refrigerate at least four hours.
• Heat oven to 350 degrees.
• Remove one packet of dough from the refrigerator.
• Roll to 1/8 inch thickness on a floured work surface.
• Cut into 1 1/2" squares with a pizza cutter or knife.
• Fill each with about 1/2 teaspoon of cheese filling, fold two opposite sides of the dough together over filling to meet in the middle.
• Place on greased cookie sheets.
• Bake until golden (10-12 minutes).
• Transfer to folded paper towels or flattened brown paper bags to absorb any excess grease.
• Cool completely.
• Repeat with remaining refrigerated dough in two more batches.
• Sprinkle with confectionr’s sugar before serving.

Steps:

• Let butter and cream cheese soften in a bowl.
• When very soft mix together.
• Add salt and sugar.
• Add flour last and mix by hand. To get dough to the consistency of pie dough.
• Put the dough in wax paper in the refrigerator overnight.
• If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
• Then take it out and divide it into 3 parts.
• Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick.
• Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough starts to stick). Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam.
• Bake at 350 for about 15-20 minutes or until lightly brown.

Steps:

• preheat oven 375.
• Cream together butter and cheese,and sugar.
• Add in your flour,mell until everything is binded.Cover with plastic wrap. Chill 1 hour.
• Roll out dough on very lightly floured surface,adding flour when needed. Roll out about 3/4 inch thick. Cut out small circular cut outs about 2 1/2 -3 inch in diameter.
• Place circle onto ungreased pan.
• dot each circle in center with a small amount of desired filling. Clamp edges together,keeping in mind this is a crescent shaped cookie. Bake 375 10-12 minutes.
• While still warm dust with powdered sugar.
• Cookies can be frozen,just follow above directions leaving out the powdered sugar step.Let cookies cool.
• Place in cookie tins with wax paper seperating them. Cookies can be frozen up to 2 months. Possibly longer if needed. Then thaw out at room temp making sure cookies don't touch. And dust with powdered sugar.