Kolachky

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This is much easier than my traditional recipes. Keep the dough cold, and use the prepared fillings. Jams are much too thin for kolachky. Roll them 1/4" thick, cut into circles, and fill and bake. Couldn't be easier or more delicious. And, always use real butter and cream cheese, not margarine. I have been making kolachkes for 43 years, and I like this recipe.

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sadly not sure what happened but the dough turned out extreamly sticky, nothing could fix it and the first batch when baked flatened out. sadly I was not to happy with this one. sorry.

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Making Kolachky is pretty easy and the dough recipes for them vary in ingredients just slightly. This one is a good basic one.
TIP:
Instead of doing circles, you can roll out the dough and cut it with a pizza roller into squares. Lay them out like diamonds (not squares. After putting a dollup of filling down the center, pull up two opposite sides (like a taco fold one over the other. These look slightly prettier when done and its actually quicker.
ANOTHER TIP:
You do not have to buy premade fillings for these. I use all sorts of jellies. Rasberry is a favorite among my entire family. I do make my own cream cheese filling though. Be careful though not to put two much jelly in them as it melts and oozes out the sides. Piping hot!

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The recipe is bland as is but, I put in a 1/4 cup of sugar and 1/4 teaspoon salt and it tasted much better. Still haven't gotten it to taste like the European bakery though.

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I tweaked mine with a little more sugar. These are something my family has made at Xmas since I was a kid and we misplaced Grandma's recipie.

The dough MUST chill though or your cookies will not work.

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kind of sticky