Kolache Cookies with Cream Cheese Pastry and Jam Filling

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Refrigerate for 20 to 30 minutes. Heat the oven to 375 F. Lightly grease a baking sheet or line with parchment paper. On a lightly floured surface, roll the dough to 1/8-inch thickness; cut with a 2- to 2 1/2-inch square cutter. Place the squares of dough about 1 1/2 inches apart on the prepared baking sheet.

Kolache Cookies with Cream Cheese Pastry and Jam Filling

Using a pastry cutter, cut in butter until mixture resembles coarse meal. In a medium bowl, mix water, sugar, eggs, salt evaporated milk and lemon juice, stirring to mix well. Pour egg mixture over flour mixture and stir with a sturdy spatula or wooden spoon. Work to incorporate all the flour ingredient into the wet ingredients.

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Add eggs; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl. Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough.

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Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). With a large spoon or your thumb, press 6 evenly spaced deep large triangular indentations into the dough, leaving a ½-inch-wide outer rim and between the indentations. Brush the edges with the egg wash.

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Dip your finger in a little bit of water, put on one side of diamond. Fold lengthwise and seal the tops of the kolachky together to create a 3-dimensional diamond shape. Place on cookie sheets and.

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Cream the cream cheese and butter until light and fluffy. Stir in flour and salt. Wrap in plastic wrap and chill for an hour. Preheat oven to 350. Roll out the dough by first dusting the surface (mat or countertop) with granular sugar. Roll to 1/8 inch and cut into 2-inch squares.

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Directions. Cookies: In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth. In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry cutter or two knives, cut butter into dry ingredients until mixture resembles coarse meal. Stir in yeast mixture.

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Add 1 tablespoon sugar and let stand. Heat milk in saucepan until pretty hot to touch, almost scalding. Remove from heat and stir in butter or oleo and 1/2 cup sugar. Cool to lukewarm and add yeast mixture. In large bowl combine salt and 5 1/4 cups flour. Add the yeast and milk mixture to flour and mix. Mix in egg yolks.

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Bring 3-4 cups of water to boil, pour boiling water into a shallow dish. Place the dish with boiling hot water on the bottom rack in your oven. Place the bowl with the yeast dough on. the middle rack, just above the dish with boiling hot water. Close the oven door and let rise fro 60 minutes.

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Cut with a 2 ½ inch circle cookie cutter (or biscuit cutter) and place on a baking sheet lined with parchment paper. Spread about 1 Tablespoon of preserves into the center of each cookie. STEP 3. Bake, cool and finish cookies. Bake the cookies at 350 degrees F for 15-18 minutes.

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Variations: Kolacky, kolache, kolace, kolaczky, kolachky, and more!. Roll the dough out to ¼-inch thickness and cut with a 2-inch round cookie cutter or biscuit cutter. Transfer the rounds to a baking sheet. Mix the poppy seed filling with a bit of prune butter, if using, and vanilla extract..

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Preheat the oven to 350 degrees Fahrenheit. Remove the dough from the refrigerator. On a floured work surface, roll out the dough with a rolling pin to a rectangle ¼- to ½-inch thick. Use a 3-inch round cookie cutter to cut out circles. Reroll the remaining dough and continue cutting until all of the dough is used.

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Turn dough onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight. Preheat oven to 375 degrees. Line a baking pan with a silpat or parchment paper. Add about ½ teaspoon of fruit preserves to the center of each cookie.

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Cut into 1 1/2 inch to 2-inch squares or use a cookie cutter. Then place pastry filling or jam filling in the center of each square and pinch together one corner with the opposite corners to seal. Rub a little water on the place where you pinched together in order to keep kolache together when baking. STEP 3: Bake the Cookies

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Mix the yeast with the milk, butter, eggs, sugar, salt, and flour in a large bowl. The butter should be softened to room temperature to make this easiest. Pour in the remaining milk, the softened butter, the eggs, the sugar, and salt, as well as the yeast mixture that you created. Then, pour in 1.5 cups of flour and mix everything together.