Polish Kolaczki Cookies

Yes Martha Baked these Polish Cookies but I twisted it up a bit. Martha glazed them and personally I am trying my best to cut out just a smidgen of sugar these day's.

Plus I folded them and rather than the glaze I powder sugared them.Here is how this adventuer started.





These Polish Kolaczki Cookie's are Polish Heaven. I was listening to Martha Steward and they were looking for a recipe from a woman's grandma. It was not this or even sounded like this but it is what I took from it.

Ingredients

1 eight ounce package of cream cheese soften
3 cubes of softened butter
3 cups of flour(sifted)
Confectioners (powder) sugar
Filling of your choice (Use jam apricot, blueberry any jam)
Make sure that it is thick so it does not spread when you bake them)

I buy fresh blueberries and cook them then strain them for the cookies, The left over juice I use for jam or for smoothy drinks.






Mix cream cheese and butter until it is light and fluffy.
Add sifted flour one cup at a time and mix well
Split dough in half and wrap in plastic wrap and place in the refrigerator. Keep it in the refrigerator for at least one hour (At this point you can also freeze if you need to bake at a later date)

Heat your oven to 350 degrees

Remove the dough from the refrigerator. While it is sitting prep your surface to roll out the cookies. Dust it with equal parts powder sugar and turbinado sugar.

The sugar keeps the dough from slipping/sticking while you roll it out and gives the cookies a great taste.

Roll the dough out to 1/4 inch try to keep it in a square pattern.

This will make it easier for you when you go to cut the cookie's into their shape.

The shape being 2 inch squares.

Put about 1 tablespoon or less of your jam onto the center of each square.



Overlap the cookies by bringing opposite corners to meet in the middle.

This will partially cover the filling.





Bake the cookies for 12 to 15 minutes until you see the edges getting light brown.

Cool and then sprinkle them with powder sugar prior to serving.


They will get soft if they sit for longer than 2 days. So they are  good to freeze with no powder sugar then you can dust them when you defrost the cookies. These  are just one more cookie from back in the day you can add to your collection using any of ur delicious Jam's.

Chocolate Pecan Cookies

Martha Baked these Chocolate Pecan Cookies and I was delighted this cook loves Peecanzzz. I am going to do my best to give you a cookie a day for your Holiday Baking time.










This is the first of many. Enjoy and grab a friend there is nothing better than cooking with friends.
Every year I go to my Mother-in-loves home and get the 911 on the back in the day Italian Cookies.

 This in itself is a gift! 






These Chocolate-Pecan Cookies were (we ate them all) are really good. Then again what cookie is not really good. I found the recipe in an insert out of the Martha Steward Magazine my friend Linda drops at the house each month. It was a little Everyday Food insert . I subscribe to the magazine but I found I am saving so many. But good reference. Most of my cooking comes from desire and history .

Ingredients

2 1/4 cups all purpose flour
1/2 tsp baking soda
3/4 tsp salt
2 sticks of unsalted butter room temperature
1/2 cup granulated sugar
3/4 cup packed brown sugar
2 tsp pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1 cup pecans chopped/crushed

Preheat you oven to 350 degrees

Sift together the flour, baking soda, and salt.



In your mixer beat the butter and sugar until pale and fluffy.





Add vanilla and eggs and beat until well combined.





Now sift in your dry ingredients (I sift then sift it into the batter) I'm a sift head!


Yes my sifter is old as the hills it was Mama's

Mix in your pecans and chocolate chips.







Drop the dough on to your prepared cookie sheet. You can see my cookie sheet is old and prepared for it's cooking.

Yes it's old all my stuff is old but reliable! Like me
I placed 15 on the cookie tray to start             


BUT

12 will work better and not get all attached. I got a little excited!
Blame it on Martha.

 Hey they still taste great.





 


Cook them for say 12 or so minutes they should be just brown around the edges. When they are done let them cool slightly then off to the rack to cool completely . Into an air tight container and they are good for a week if they last that long.



Here is the Original Post at Martha Stewart