Recipe for "kolachki"

NAME

     KOLACHKI - Russian Cookies
     This recipe is from Mrs. Malinch, my  little  sister's  high
     school  Russian  teacher.   I  usually  make  this recipe at
     Christmas or Easter.
     My favorite fillings are poppy seed and  walnut.   A  recipe
     for  the walnut filling is included.  The poppy seed filling
     can be found canned (Solo brand) in either  the  gourmet  or
     cake section of most grocery stores.

INGREDIENTS (6 dozen Kolachki)

          COOKIE DOUGH
     225 g     cream cheese (at room temperature)
     225 g     butter (at room temperature)
     300 g     flour
     350 g     poppy seed filling (1 can),  OR  make  the  walnut
               filling, below.
          WALNUT FILLING
     500 g     finely ground walnuts
     1         egg
     200 g     sugar
               water

PROCEDURE Dough

          (1)  Mix butter and cream  cheese  until  smooth.   Add
               flour,  and  mix  again until smooth.  Making this
               dough is easy with a food processor, hard  with  a
               mixer.
          (2)  Roll dough into 3  balls.   Refrigerate  dough  to
               keep  it from drying out.  The dough can be refri-
               gerated for 1-2 hours, but it is not necessary.
          (3)  Roll out 1 ball at a time and flour lightly.  Roll
               dough  out  in  flour  or  granulated  sugar so it
               doesn't stick.
          (4)  Cut dough into squares or circles using cookie  or
               biscuit cutter.
          (5)  Add about a teaspoon  of  filling.   Roll  squares
               into  ``logs''.  Fold circles over and seal with a
               fork.
          (6)  Bake at 190 deg. C for 10 - 15  minutes  or  until
               lightly browned.

PROCEDURE Filling

          (1)  Mix all ingredients together.
          (2)  Add water to obtain a sticky consistency.

NOTES

     The kolachki are delicate, so do not throw them in a plastic
     bag  or  pile  high  in  a  jar  as  you would cookies.  The
     kolachki can be frozen.

RATING

     Difficulty: moderate-the assembly requires  nimble  fingers.
     Time:  30  minutes  preparation,  up  to 2 hours cooling, 15
     minutes baking.  Precision: measure carefully.

CONTRIBUTOR

     Laura Scarbro
     c/o David Scarbro
     Integrated Solutions, Inc.  Boulder, Colorado
     {ucbvax|hao|allegra}!nbires!fred!hds