We continue “12 Days of Cookies” with a recipe for kolacki, a traditional Eastern European cookie, from reader Pat Rosetti of Granbury.
Each day, we are featuring one Very Merry Cookie Challenge finalist recipe in Life & Arts until the final, public tasting event at Central Market Fort Worth on Dec. 4.
The event has sold out, but try making the cookies at home and see how your favorites stack up against the judges’ picks.
Winners will be revealed in Life & Arts on Dec. 11.
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Makes about 12 dozen cookies
- 2 packages dry yeast
- 4 cups flour
- 1/2 teaspoon salt
- 1 cup shortening
- 1 cup butter or margarine
- 1 cup milk
- 3 egg yolks
- Powdered sugar
- Various jams and preserves
1. Mix yeast, flour, salt, shortening and butter. Work like a pie crust. Add milk and egg yolks and mix thoroughly. Refrigerate 4 hours or overnight.
2. Heat oven to 350 degrees. Using a rolling pin, roll out dough on a powdered sugar-covered surface (rather than flour). Working with handfuls of dough and liberal amounts of powdered sugar, roll into strips about 3 inches wide and 1 1/16 inch thick. (A pastry cloth on the rolling pin helps.)
3. Cut dough into 3-inch square segments. Put 1/2 teaspoon of jam into center of each square. Seal the kolacki by folding it over in thirds. Press seams firmly to seal.
4. Bake on parchment paper for 12-15 minutes. Remove and cool.
Nutritional analysis per cookie: 43 calories, 3 grams fat, 3 grams carbohydrates, 1 gram protein, 8 milligrams cholesterol, 22 milligrams sodium, trace dietary fiber, 66 percent of calories from fat.
Pat Rosetti, Granbury