This recipe can be made ahead of time and they freeze well, but because of the jelled filling they can not be stacked on top of each other. That lead me to design a new product called Sweet Stackers – Stackable Food Storage System. Sweet Stackers are stackable trays that fit inside a typical 3″ deep container. They will separate your food items in two or three layers depending on the size of your food. Perfect for Kolacky or any food that you can not stack!
1 1/2 C sifted all purpose flour
1/2 teaspoon baking powder
1 C butter, softened
1 – 8 ounce cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 egg yolk, beaten
various pie and pastry fillings (I used Solo brand, apricot and raspberry pie and pastry filling for this batch)
Sift the flour and baking powder together. With an electric mixer, cream butter, cream cheese, milk and sugar. Add the egg yolk, then gradually add the flour mixture. Once the dough comes together, wrap the dough in plastic wrap and chill for several hours in the refrigerator. I usually chill the dough overnight.
Preheat oven to 400°. Divide the dough in half and leave the remaining half in the refrigerator until you are ready to work with it. (note: work with this dough quickly and keep any dough that you are not using chilled). Flour your rolling pin and work surface extremely good and keep it well floured once you are working the dough. Roll the dough until about 1/8″ – 1/4″ thick. Cut round pieces with a floured 2″ round cookie cutter or edge of a juice glass.
Place on an ungreased cookie sheet. Make a depression with your thumb gently in the center of each piece and place a dollop of filling into the center. Bake for 10-12 minutes until lightly browned.
Hope you enjoy them!