---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Kolachkes (1994 3rd Place)
 Categories: Cookies, Holiday
      Yield: 84 Cookies
 
      2 c  Unsalted butter; softened
      6 oz Cream cheese; softened
      3 c  All-purpose flour; sifted
      6 tb Whipping cream
           Confectioners' sugar;
           - for rolling & sprinkling
           Jam, jelly, or preserves
           - of choice
           Cream cheese filling
           - (optional)
           Nut filling (optional)
 
  Preparation time: 2-1/2 hours
  Chilling time: Overnight
  Cooking time: 12 to 15 minutes
  
  Beat butter and cream cheese in large bowl of electric mixer until
  light. Beat in flour and cream until well mixed. Divide dough into
  4 portions. Wrap each in plastic wrap and refrigerate overnight.

  Heat oven to 350°F. Have ungreased baking sheets ready.

  Sprinkle the work surface and the rolling pin generously with
  confectioners' sugar. Roll out 1 dough portion at a time to about
  1/4" thickness. Use a small 2" diameter round cutter or glass to
  cut out cookies. Transfer to ungreased baking sheets, leaving 1 or
  2" between each cookie. Make a small depression in the center of
  the cookies with your fingertip. Fill scantily with jam, jelly,
  preserves, cheese, or nut filling. If you use too much filling it
  will run out onto the baking sheet.

  Bake until bottoms are lightly browned, 12 to 15 minutes. Cool on
  wire racks. Sprinkle generously with confectioners' sugar while
  still warm.
  
  Cream Cheese Filling:

  Beat together 8 oz softened cream cheese, 1 egg yolk, 1/2 cup
  confectioners' sugar, and 1 ts pure vanilla extract until well
  mixed.
  
  Nut Filling:

  Cook 1 cup coarsely ground walnuts in 2 tb butter with 1/3 cup
  granulated sugar and 1 ts pure vanilla extract until nuts turn
  golden. Cool.
  
  Recipe by Shere Case of Hickory Hills, Illinois

  Recipe FROM: Chicago Tribune 7th annual Food Guide Holiday Cookie
  Contest, Dec 8, 1994
 
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