It’s a really cold autumn day here. The coldest daytime temps yet since the turn of the seasons.
Days like these make me feel cozy and my thoughts turn inward to home bound pursuits.
Reading, needlework, crocheting, drawing are all things I like to do when the weather turns.
I’m also thinking ahead to the Holidays and doing little things to get ready for the same. Some homemade gifts. And, believe it or not, I’m making cookie dough and have been freezing it for baking later. No one will know the difference when they bite into a cookie that the dough was made in October and early November. And it sure cuts down on the mess and time for baking.
Here is a favorite of mine, an Eastern European cookie recipe that are widely made in Hungary, The Czech Republic, Slovakia, and Poland. Make a few for a touch of Old World Charm for your family and friends:
Poinsettia Cookies (Kolacky)
1/2 lb. of butter
1/4 lb. of cream cheese (3 to 4 ounces)
3 TBSP of sour cream
1 whole beaten egg
1/4 tsp salt
2 cups of flour
Zest of one lemon (best fresh–may use dried lemon zest, 1 TBSP
1 tsp. vanilla
Assorted jams, fruit butters or lekvar, nut pastes. (Solo brand makes great fillings that are thick enough to not run).
Powdered sugar and flour in equal portions to sprinkle the board where the cookies will be rolled out.
Cream the butter, cream cheese, and sour cream together.
Add the beaten egg, salt, vanilla, and lemon zest in.
Add the flour and blend completely.
Chill at least two hours and work with chilled dough and chilled clean, ungreased cookie sheets. (May also line sheets with parchment paper)
Roll chilled dough out to about 1/8 to 1/4 inch thick on board dusted with powdered sugar and flour mixed to prevent sticking.
Using a pastry wheel, cut in strips about 2 inches wide. Cut across the strips about 2 inches apart to form 2 inch squares. Place each square on the chilled cookie sheets.
On each corner of the cookie, make a cut about 1/2 way down the corners. (You will be folding the left side of the cut corners over to form a pinwheel).
In the center of each put about a teaspoon of Lekvar (plum butter), Apricot butter, thick preserves of choice or a mixture of finely crushed walnut meal, one egg white, and one cup of sugar blended to make a paste.
Bake in a pre-heated 375 degree oven until golden–don’t overbake!
Cool completely and store in a cookie tin between layers of waxed paper. Store in a cool place. Will keep up to a month. When serving, dust with a little powdered sugar.
Makes about 3 dozen cookies.
The dough may be frozen if wrapped tightly in two layers of plastic wrap. It will keep in the freezer for about three months. To use, thaw but keep cool in the refrigerator. Only use what you need to roll out cookies, keeping the rest cold in the refrigerator to work with the next batch. Or, roll out all the batches of cookies and while one batch is baking, keep the others chilled in the refrigerator to go into the oven cold when the previous batch comes out.
Any leftover fillings, if you are using the Solo brand fillings, can be put into freezer containers with some plastic wrap over the top and kept frozen for use later.