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These Czech kolache cookies are made in the traditional manner: a yeast-flavored dough is rolled, cut and filled with fruit preserves for an attractive holiday cookie.
Heat oven to 350°F.
Combine flour, butter, sugar and salt in bowl. Beat at low speed until mixture resembles coarse crumbs.
Dissolve yeast in warm milk in another bowl. Stir in 1 egg and vanilla. Add milk mixture to flour mixture. Beat at low speed until well mixed.
Divide dough in half. Roll out dough on lightly floured surface, one-half at a time, to 1/8 to 1/4-inch thickness. Cut dough into 3-inch squares; top each with 1 teaspoon preserves. Bring up 2 opposite corners of each square to center; pinch tightly to seal.
Place 2 inches apart onto greased cookie sheets; brush with beaten egg. Bake 10-14 minutes or until golden brown. Cool completely.
Combine powdered sugar, almond extract and enough milk for desired glazing consistency in bowl. Drizzle over cooled cookies..
Dietary Fiber: 1g
i have been making this recipe since my kid's were little,they are 30 and 26,now and christmas would never be the same without these...
I've been making this recipe for years and it turns out every time. It's a Czech family favorite.
I made these for the first time 12/16/2012. After several conversations in our coffee group about Kolaches being a bread like sweet roll with fruit filling or being a cooky, (I was in the cooky contingent) I went online and found the Land O' Lakes recipe. I had made a similar cooky many years ago and remembered it had yeast in it. I am very pleased with the results both in taste and texture. The dough seemed sticky but was not hard to roll out. I am hoping others in our coffee group enjoy them.
I make these all year because they are so easy and are taste so delicate. We like seedless red raspberry jam, or preserves. Been making these for quite a few years and they always turn out perfect and very pretty!
I just made these cookies and they are GREAT!! I rolled them out to 1/4 inch thickness and cut them into 3 1/2 in square and made 4 1/2 dozen for this recipe though. So I'm not sure if the yield was accurate?? But other that the recipe is PERFECT!!!
Great Kolache! I tried rolling the dough both 1/8" and 1/4", made both apricot & nut filling, my husband Robert loved them all. We have Czechoslovakian family members who use Kolache recipes that have been in the family for many years, and we like this Land O Lakes recipe best. Cover cookies with waxed paper, they'll have a better texture than if you cover with plastic wrap.
I discovered this recipe about 25 yrs. ago and i still make it today. It is excellent in taste, a pretty cookie on a tray and it is not difficult to make. Don't be intimidated by the yeast ingredient. Have fun. I think almond paste in the centre would be very tasty.
This is even better than my elderly Slovak grandmother's recipe. Easy to roll, but instead she always dusted hers with powdered sugar instead of the glaze. Incredible pastry to make!!!
We have made this recipe for many years now and it is the best. Every year all our family gatherings look forward to home made kolaches.
I am so happy to have found a real kolachi cookie recipe! Leave it to Land O Lakes to publish the real thing. Love my buttery cookies I bake every year and I always use the LOL brand. :) My mother is a Serb and used to make these when I was a kid!Thanks!
These are a big hit every year when I make them at Christmas time. They are usually one of the first ones to go. The apricot and almond flavors are quite good together and it isn't too sweet.
This is my families favorite cookie to eat during the Christmas season. My mom and I make them every year and they are the first cookies we run out of despite us making TWO batches! If you don't like apricot, you can use any preserve and they are just as delicious. They are also very beautiful cookies that add variety to any cookie platter.
Easy to make. Very good flavor. Once made, they disappear quickly you might need to hide a few just to have them for another day,
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2143
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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