Polish Kolaczki (Cookies)

 

My mom used to make us these may years ago, I finally found the recipe.

Ingredients:

• 1 (8-ounce) cream cheese, softened
• 12 ounces (3 sticks) butter, softened
• 3 cups all-purpose flour
• 2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)
• Confectioners' sugar

Preparation:

1. Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.
   
2. Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour). Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.
   
3. Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.

Jello Shots

Well, this is a new one for me, we tried it and we really liked it. So I think I will leave a few out for Santa on Christmas Eve!! after all he is going to need a few for the long night...

Ingredients

• 2 cups water
• 4 envelopes Knox Unflavored Gelatin
• 8 ounces Bailey's Irish Cream, chilled
• 4 ounces Butterscotch Liqueur, chilled
• 2 ounces Cointreau Liqueur, chilled
• 1/4 cup cold water
• Whipped cream
• Sugar decorations or colored sugar

 

Method
Boil the 2 cups of water in a saucepan. Remove from heat and stir in the gelatin until completely dissolved, about 3 minutes. Stir the Irish Cream, Butterscotch, Cointreau and cold water into the hot gelatin. Pour contents into shot glasses with enough room to add whipped cream later. Refrigerate until firm. Spoon or pipe whipped cream on top and decorate with sugar decorations or colored sugar.

 

Notes:

 

Number of Servings: About 10