-COOKIE DOUGH-
1/2 lb Cream cheese 1 x Walnut filling, below
-(at room temperature) -OR
1/2 lb Butter (at room 12 oz Poppy seed filling
-temperature) -(1 can)
3 C Flour

WALNUT FILLING
1 lb Walnuts, finely ground 1 C Sugar
1 Egg Water

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.

Roll dough into 3 balls. Refrigerate dough to keep it from drying out. The
dough can be refrigerated for 1-2 hours, but it is not necessary. Roll out
1 ball at a time and flour lightly. Roll dough out in flour or granulated
sugar so it doesn’t stick.

Cut dough into squares or circles using cookie or biscuit cutter. Add
about a teaspoon of filling. Roll squares into “logs.” Fold circles over
and seal with a fork. Bake at 375 degrees F. for 10-15 minutes or until
lightly browned.

MAKE FILLING: Mix all ingredients together. Add water to obtain a sticky
consistency.

NOTES:

* 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. Yield:
6 dozen Kolachki.

* 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.

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

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

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