KOLACKI

By: Wladislawa Jankowska Gulanowski

There are as many kolacky recipes as there are families. This one originates in the Jankowski/Gulanowski family. Janice Wojda Skaja remembers making them with her grandma (Lottie Gulanowski). She particularly recalls that no electric devices were used. Her grandma's single baking utensil was a large fork with two tines missing. Grandma claimed that it was the manual effort and the MAGIC FORK that made the dough so light and delictable.

INGREDIENTS:
1/2 LB CREAM CHEESE
1 CUP BUTTER
2 EGG YOLKS BEATEN
2 CUPS SIFTED FLOUR
1 TEASPOON BAKING POWDER
2 TABLESPOON SUGAR
POWDER SUGAR
1 TEASPOON OF VANILLA

METHOD:
WHEN BUTTER AND CREAM CHEESE IS AT ROOM TEMPERATURE ADD ALL INGREDIENTS, FIND A FORK BREAK TWO TINES OFF AND START MIXING UNTIL MIXTURE HOLDS TOGETHER. DIVIDE INTO TWO BALLS AND REFRIGERATE UNTIL READY TO START BAKING.

OR.....PLACE IN MIXER WITH DOUGH HOOK ( SORRY GRANDMA!)

USE PASTRY FILLING OF CHOICE
APRICOT, PRUNE, RASPBERRY ETC
LET DOUGH WARM UNTIL WORKABLE
ROLL OUT AND CUT INTO SIZE AND SHAPE OF CHOICE
PLACE FILLING IN CENTER
BAKE AT 400 DEGREES 10-15 MINUTES
PLACE ON COOKIEE PLACE AND DUST WITH POWDER SUGAR