KOLACZKI: POLISH CHRISTMAS COOKIES [BEST RECIPE!] | POLONIST
Wow your party guests - and Santa himself - with these crunchy Kolaczki cookies! Soft, buttery, fruity - there's nothing better for the festive season.
Provided by Kasia
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 60
Number Of Ingredients 6
Steps:
- Preheat the oven to 356°F / 180°C
- Sift the flour onto a pastry board and chop the butter in (like you would do for a shortcrust pastry).
- Add cream cheese and egg yolk and knead the dough quickly. If necessary - sprinkle with flour. To make the dough easier to roll out, wrap it into cling film and place in the fridge for 20-30 minutes.
- Roll out the dough into a thickness of 3-4 mm (1/8 inch). Cut the dough in 2 1/2 inch squares. Transfer the squares to a parchment-lined baking sheet.
- Put a teaspoon of jam on the centre of each square, and wrap the corners -one on top of the other - to create an open envelope.
- Bake for 20 minutes until golden. Leave to cool. Sprinkle with powdered sugar.
Nutrition Facts : Calories 86 calories, CarbohydrateContent 16 grams carbohydrates, CholesterolContent 7 milligrams cholesterol, FatContent 2 grams fat, FiberContent 0 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 5, SodiumContent 30 grams sodium, SugarContent 9 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat
CHRUSCIKI I RECIPE | ALLRECIPES
This is the Polish version of angel wings.
Provided by Sue Peters
Categories World Cuisine European Eastern European Polish
Total Time 1 hours 30 minutes
Prep Time 1 hours 0 minutes
Cook Time 30 minutes
Yield 80 cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.
- On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces.
- Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.
Nutrition Facts : Calories 255.8 calories, CarbohydrateContent 9.8 g, CholesterolContent 66.1 mg, FatContent 23.5 g, FiberContent 0.2 g, ProteinContent 1.8 g, SaturatedFatContent 3.4 g, SodiumContent 62.5 mg, SugarContent 3.6 g
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