Kolaczky

Cream the butter and cream cheese together. Scrape the sides of the bowl and add one cup of the flour to the cream cheese mixture. Scrape the sides of the bowl again and add the remaining flour. Mix the dough by hand and form a nice ball. The dough may slightly stick to your fingers but not too much. If it is too sticky you can add a small amount of additional flour to the dough. Wrap the dough in Saran Wrap and place in the fridge for at least 2 hours. I usually keep it in the fridge overnight.

Preheat the oven to 375 degrees.

Remove the dough from the fridge and let it get to room temperature. Pinch off enough dough to form a marble sized ball. Press the ball onto a cookie sheet. The dough should be very thin. Spread the pastry filling of your choice onto the dough. I use Solo pastry filling: almond, raspberry and/or poppy seed.

Bake in the oven for 8-11 minutes or until the edges are golden brown.

Remove from the oven and let them sit for a few minutes on the cookie sheet before transporting them to a plate or platter. Sprinkle with confectioner’s sugar. Since they are open faced, do not stack them or they will stick together.

The dough makes about 8 dozen cookies.