Nut Filling For Kolacky Cookies Recipes

NUT FILLING FOR KOLACKY COOKIES

Steps:

• Beat the egg whites and add the ground walnuts and white sugar. Mix well. Place about 1 teaspoon of filling on each square.

KOLACHKY

Steps:

• In a large bowl, mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.
• Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar.

HUNGARIAN WALNUT COOKIES

Steps:

• In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.

NUT KOLACKY

Steps:

• Mix walnuts and graham cracker squares in food processor until texture is fine crumbs.
• Add 1/4-1/2 cup sugar.
• Add egg whites (foamy, not stiff) to nut mixture.
• Add honey to mixture, and refrigerate until ready to use.
• In a small bowl, dissolve yeast in warm water.
• In a large bowl, combine flour and salt, cut in butter until crumbly.
• Stir in yeast, eggs, and whipping cream.
• Turn dough onto lightly floured surface, knead until smooth, about 2-3 minutes- place in a greased bowl, turn greased side up.
• Cover, refrigerate until firm- 6 hours or overnight.
• Heat oven to 375 degrees, roll out dough, on sugared or floured surface to 1/8 inch thickness.
• Cut into 2 1/2 inch squares.
• Spoon 1 tsp.
• of nut filling in center of each square.
• Bring two opposite corners to center, pinch to seal.
• Wet fingertips with a little bit of water.
• Fold sealed tip to one side, pinch to seal.
• Place 1 inch apart on ungreased cookie sheets.
• Bake 10-15 minutes or until lightly browned.