The Kolatki often supplants gifts under the tree as the most anticipated event of Christmas. No fair stealing a plate and eating them secretly in a dark closet. The Lord’s wrath is a Kolatki stomachache.
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Kolatki
1⁄2 pound cream cheese, room temperature
1⁄2 pound butter, room temperature
3 cups pastry or all-purpose flour, sifted
1⁄2 cup milk
Filling
1⁄2 pound chopped walnuts
3 tablespoons poppy seeds
1 egg
rum
1⁄2 cup honey
1⁄4 cup brown sugar
Coating
1⁄2 cup sugar
2 tablespoons cinnamon
Filling: Mix walnuts, poppy seeds, egg, honey and brown sugar. Add rum until the consistency seems soft.
Kolatki: Using an egg beater on low, whip softened cream cheese and butter until it forms peaks. Mix in flour slowly using a wooden spoon.
Roll dough into three balls. Occasionally add milk to dough to keep from drying out. Cover and refrigerate for up to two hours. Roll out one ball at a time on a lightly floured board.
Cut dough into squares or circles using a cookie or biscuit cutter. Add a teaspoon of filling per cookie. Roll up dough by hand into logs or other shapes. Fold circles over and seal with a fork.
Coating: Mix sugar and cinnamon. Roll each cookie into mixture. Place on ungreased cookie sheet. Bake 10-15 minutes at 375 degrees or until cookies are lightly browned.
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