Instructions: Mix butter and cream cheese until smooth. Add flour and mix again until smooth. Making this dough is easy with a food processor, hard with a mixer.

Roll dough into 3 balls. Refrigerate dough to keep it from drying out.

The
dough can be refrigerated for 1-2 hours, but it is not necessary. Roll out
1 ball at a time and flour lightly. Roll dough out in flour or granulated
sugar so it doesnt stick.

Cut dough into squares or circles using cookie or biscuit cutter. Add about a teaspoon of filling. Roll squares into "logs." Fold circles over and seal with a fork. Bake at 375 degrees F. for 10-15 minutes or until lightly browned.

MAKE FILLING: Mix all ingredients together. Add water to obtain a sticky
consistency.

NOTES:
* Russian Cookies -

This recipe is from Mrs. Malinch, my little sisters
high school Russian teacher. I usually make this recipe at Christmas or Easter.

My favorite fillings are poppy seed and walnut. A recipe for the walnut filling is included. The poppy seed filling can be found canned (Solo brand) in either the gourmet or cake section of most grocery stores.

Yield:6 dozen Kolachki.

* The kolachki are delicate, so do not throw them in a plastic bag or pile
high in a jar as you would cookies. The kolachki can be frozen.

Difficulty: moderate, the assembly requires nimble fingers.

Time: 30 minutes preparation, up to 2 hours cooling, 15 minutes baking.

Precision: measure carefully.

Laura Scarbro
c/o David Scarbro

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