Instructions: Heat oven to 400 degrees. Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg until smooth. Set aside.

Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together.

On a lightly floured surface, roll out dough 1/4-inch thick. Cut into 2 1/2 inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes.

For the sugar glaze, combine sugar and butter. Add corn syrup, stirring to combine. Drizzle in milk a little at a time until the glaze has a runny consistency. (

Makes about 3/4 cup)

Make a thumbprint in center of each cookie. Fill each thumbprint with 1 teaspoon preserves. Bake until edges are golden, 12 to 15 minutes. Transfer to a rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to a rack. While cookies are still warm, drizzle with Sugar Glaze.

This recipe yields about 4 dozen cookies.

Comments: Considered a "feast" pastry, kolachkes are traditionally served after Sunday mass or on special occasions such as weddings, Easter, or Christmas.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.