On the table
If you haven't started thinking about holiday baking yet, you will soon. The Dispatch is in the process of putting together a cookie section for print and online, which will feature reader recipes as well as some favorites we've run in previous years.
Here is a recipe from our last collaborative cookie effort with readers. It was sent in by Karen Kelley of Westerville who said it was a family recipe she had modified and simplified over the years.
Raspberry Poppy-Seed Kolachkes
Makes about 3 dozen
- 1/2 cup butter, softened
- 3 ounces cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons poppy seeds
- 1/3 cup raspberry or marionberry jam
- confectioners' sugar
Preheat oven to 375 degrees.
Beat butter, cream cheese, sugar and vanilla until light and fluffy. Add flour and poppy seeds and beat on low until a soft dough forms. Chill dough up to an hour.
Roll out dough on a lightly floured surface to 1/8- to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter or glass, cut circle from dough. Place on cookie sheets. Place 1/4 teaspoon jam in the center of each circle. Fold dough over, creating a half-circle. Use tines of a fork dipped in flour to press edges together.
Bake 7 to 9 minutes or until light brown. Cool briefly on cookie sheet. Transfer cookies to rack and cool completely. Roll in confectioners' sugar.