Blueberry Kolachy
I have fond memories of making these delicate cookies with my Mother. I think of her every time I make them.
I made my own blueberry pie filling, but you could use store-bought, if you prefer. Finish off the cookies with a light dusting of powdered sugar, if you like.
One problem people sometimes have, when making kolachy, is having them open when baking. When you fold the dough over the filling, give it a good pinch. Then fold it over and pinch it again. Also, don’t leave too much flour on the dough. It will prevent the dough from sticking to itself and will cause it to pop open. Some people like to moisten the dough a little, before sealing. That works, too. I just find the double pinch method works fine for me. Important to know- even the ones that pop open will taste amazing!! We were is a very warm kitchen and the cookie dough was on the sticky side. Very few opened up while baking.
Blueberry Kolachy
Dough
3 sticks butter
8 oz. cream cheese, softened
3 cups flour
Blueberry Filling– recipe follows
Powdered sugar, optional
Mix dough ingredients together and chill well before using.
Roll out chilled dough into squares or circles. Spoon a little blueberry filling into the center and pinch 2 ends or corners together. Bake in 350-degree oven for about 12 minutes, or until golden on edges. Cool and dust with powdered sugar. Makes 4-5 dozen.
Blueberry Pie Filling
3 1/2 c. blueberries
3/4 c. sugar, or to taste
1/4 c. cornstarch
1 c. water
1 T. lemon juice
In saucepan, bring blueberries and sugar to a boil, stirring often. Combine cornstarch with water and lemon juice and add to the blueberry mixture. Return to the boil and cook until thickened and bubbly. Makes 4 cups. You might not need the whole batch for the cookies.
Blueberry Kolachy
I have fond memories of making these delicate cookies with my Mother. I think of her every time I make them. We will be baking these in cooking camp today. I think the kids are really going to love them.
I made my own blueberry pie filling, but you could use store-bought, if you prefer. I have also used cherry, fig, apple, cheese, and nut fillings. Finish off the cookies with a light dusting of powdered sugar, if you like.
One problem people sometimes have, when making kolachy, is having them open when baking. When you fold the dough over the filling, give it a good pinch. Then fold it over and pinch it again. Also, don’t leave too much flour on the dough. It will prevent the dough from sticking to itself and will cause it to pop open. Some people like to moisten the dough a little, before sealing. That works, too. I just find the double pinch method works fine for me. Important to know- even the ones that pop open will taste amazing!!
Blueberry Kolachy
Dough
3 sticks butter
8 oz. cream cheese, softened
3 cups flour
Blueberry Filling– recipe follows
Powdered sugar, optional
Mix dough ingredients together and chill well before using.
Roll out chilled dough into squares or circles. Spoon a little blueberry filling into the center and pinch 2 ends or corners together. Bake in 350-degree oven for about 12 minutes, or until golden on edges. Cool and dust with powdered sugar. Makes 4-5 dozen.
Blueberry Pie Filling
3 1/2 c. blueberries
3/4 c. sugar, or to taste
1/4 c. Clear Gel*
1 c. water
1 T. lemon juice
In saucepan, bring blueberries and sugar to a boil, stirring often. Combine clear gel with water and lemon juice and add to the blueberry mixture. Return to the boil and cook until thickened and bubbly. Makes 4 cups. You might not need the whole batch for the cookies.
*Clear gel is a modified cornstarch. It is used in commercial pie fillings and in homemade pie fillings, as well. Unlike regular cornstarch, Clear Gel retains it’s thickness, even if you reheat it. You can find it online or in some specialty food stores. You can use cornstarch, if you can’t find Clear Gel.
