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Continued: Recipes: Rustic Red Cabbage, Swedish Sausage and Apple Bake, Poppyseed Kolache Cookies

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  • Last update: May 15, 2013 - 12:50 PM

Directions

To prepare dough: In a medium bowl, whisk together flour, baking soda, 1/4 cup poppyseeds and salt and reserve.

In a bowl of an electric mixer on medium-high speed, beat butter and granulated sugar until light and creamy. Add vanilla extract, eggs and sour cream and beat until creamy. Reduce speed to low and gradually add flour mixture, mixing until just combined and a soft dough forms. Cover with plastic wrap and refrigerate at least 30 minutes.

To prepare filling: In a bowl of an electric mixer on medium speed, combine poppyseeds, walnuts, honey, egg, butter and corn syrup and mix until creamy, about 5 minutes.

To prepare cookies: When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. On a lightly floured work surface, using a lightly floured rolling pin, roll dough to a 1/4-inch thickness. Using a 2- to 3-inch round cookie cutter or drinking glass, cut circles from dough. Place about 2 teaspoons filling into the middle of each circle. Fold two edges of circle to meet in the middle, forming a kolache shape. Place filled cookies 2 inches apart on prepared baking sheets and bake until slightly browned, about 10 to 12 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.

To prepare glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth, adding more lemon juice if necessary for desired consistency and tartness. Drizzle icing over cooled cookies.

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