Sunday, December 21, 2014

Kolachy Cookies

Kolachy Cookies Filled with Pineapple and Cream Cheese and Red Raspberry Preserves

This is officially my last cookie recipe of the holiday season and I have to say I am a little relieved. Besides making some sprinkle sugar cookies on Christmas Eve with my daughter for Santa, I am done! This year, I have made more cookies than ever before, although some, like these pecan pie thumbprints, are not going to make it till Christmas. We have polished off every last one that I made! I had promised Ryan I would make more, but unfortunately, that is not going to happen at this point!

Kolachy Cookies Filled with Pineapple and Cream Cheese and Red Raspberry Preserves

As for these kolachy, these are a completely new to me cookie. I made these cookies with my friend Carrie this year, which I had never even heard of. After a little research, they seem to be a traditional Eastern European cookie that has a ton of names! I found a million different spellings for these.
Kolachy Cookies Filled with Pineapple and Cream Cheese and Red Raspberry Preserves

They can be filled with all kinds of things. Carrie and I used apricot preserves, which was good, but apricots are definitely not my favorite. You can use nuts, poppyseed, or any preserve you like. When I told my Dad that I had a great recipe for these thanks to Carrie, he requested a batch made with pineapple and cream cheese. I ran out of cream cheese halfway through, so switched to red raspberry preserves, and I think they both turned out great!
Kolachy Cookies Filled with Pineapple and Cream Cheese and Red Raspberry Preserves

This is a very light dough, very pastry like, and they bake up so light and flaky. Except for the rolling out part, these are a cinch to make and the dough only requires 4 ingredients. I am glad I tried these this year and will definitely be adding them to my Christmas Cookie repertoire for future years!
Kolachy Cookies Filled with Pineapple and Cream Cheese and Red Raspberry Preserves
Kolachy
Makes about 4 dozen cookies.
Ingredients:
2 sticks unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
2 1/4 cups flour
1/4 tsp. salt

Filling:
4 oz. cream cheese, softened
2 tbsp. powdered sugar plus more for dusting
1 can crushed pineapple, drained very well
or whatever you like!

Cream together butter and cream cheese, until light and fluffy, about 2 minutes. Slowly add in the flour and salt, mixing until incorporated. Roll dough into two balls and covered with plastic wrap. Chill for at least two hours.

Remove from fridge and preheat oven to 375 degrees. Line baking sheets with silpats or parchment paper.
Prepare filling by mixing the powdered sugar with the cream cheese.

Roll out one ball of dough until very thin. You want it to be as thin as you can make it. Using a pizza cutter, cut your dough into a big square, removing the edges. Then cut your big square into small 2 by 2 squares. On the diagonal, smear a bit of cream cheese then pineapple. Fold one edge in and then the other, sealing with water. Bake on baking sheet for 12 minutes. Remove from oven and sprinkle with powdered sugar.

Enjoy!


Friday, December 19, 2014

The Ultimate Pinterest Party!

It is Friday and not only that, but the Friday before Christmas! I am soooo excited!!

Thank you for participating in The Ultimate Pinterest Party!

We will not be hosting this party next Friday, December 26, due to the Christmas holiday.   We will resume this party on January 2nd.  

Merry Christmas!

Link up two pins to The Ultimate Pinterest Party to get them pinned again!

The Most Clicked Pins from Last Week's Party!

Christmas Lights Scavenger Printable
http://dreamingofleaving.com/2014/12/11/12-heavenly-peppermint-desserts/

  Please read!!
  1. Link to a PIN, not a post!!  Make sure you only link up *2 pins.*  We will delete any pins after the first 2 pins.
  2. Before you link up the pin, click on the pin and make sure it takes you to your post, not your home page.
  3. PLEASE remember to go pin other people's pins FROM THE ULTIMATE PINTEREST BOARD on SATURDAY MORNING  (not tonight from the linky).  Do not link up if you do not have the time to re-pin.
  4. Please re-pin (not like) at least 2 pins for every pin that you link up.  Liking does not boost the pins.  If you want to like some after you re-pin 2 pins, that is fine.
  5. Please link up pins that are new to our party.  (Do not link up the same pin that you have already linked up a previous week.  They will not be repinned.)
  6. PLEASE SHARE!  I think this party could be awesome, but we need to have you get out the word!  That being said, we only want people to link up who will come back and pin on Saturday!  You can share on all the social medias (facebook, google+, etc.) but  here is a Twitter button to make it easy!

Now let's get to our party!

Here are the directions or rules:
  • Follow your host and co-hosts on Pinterest.  (Click "Follow All" and then go back and unfollow individual boards if you don't want to see some of our pins):
Tammy from Creative K Kids -- Click HERE to follow on Pinterest.
host of The Ultimate Pinterest Party
Amanda from Old House to New Home -- Click HERE to follow on Pinterest.
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Anna from Anna's Blog -- Click HERE to follow on Pinterest.
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  • Tammy will send out an email to everyone that has ever participated in this party on Friday afternoon when the linky is open.  She will also send an email on Saturday morning reminding everyone to re-pin some pins.   There will be a link to the party in case you haven't linked up and there will be a link to the Pinterest board. 
  • We will start pinning at 8:30 a.m. EST Saturday morning.  We will pin until they are all pinned.
  •  If you know that you do not have the time to re-pin pins on Saturday, then DO NOT LINK UP!
  • I can decide to not pin a pin if it goes against my beliefs or against the rules of this party.
  • Please grab the button to help bring awareness to this party.  Put on your party page, sidebar, or post!
Creative K Kids

Tuesday, December 16, 2014

Soft and Chewy Ginger Snaps

I am starting to feel the holiday crunch this week. I thought I had everything under control since I started shopping so early, but this week I have found myself starting to get a little stressed. I have Etsy shop orders to finish up, cookies to bake, presents to buy, make, and wrap, and a whole bunch of other things to finish up before the big day next week.

I thought I was done baking, but realized I forgot about my all time favorite cookies (Buckeye Balls) and I haven't made anything kid friendly. My daughter isn't real into the cookies I have made so far, so I am hoping to whip up something with sprinkles this week.
As for these soft and chewy Ginger Snaps, they are one of my most favorite Christmas cookies. They aren't a cookie I eat any other time of the year, but at Christmas, I really think they are a must have. Everyone has their own version of this cookie. Some like them spicy, crunchy, or thin and crispy, but I prefer these soft, chewy, and nice and fluffy. They are just the right amount of spice, and go perfectly with coffee or tea.

This recipe comes from my Aunt's Mom and they have become the go to recipe for gingersnaps in our family. They are a classic and I think everyone would enjoy these if you put them out Christmas morning! While I would love to say that I made these myself, as I mentioned before, I am running out of time! My Mom made these and let me borrow them for photos! Thanks Mom!

Soft and Chewy Ginger Snaps

Ingredients:
1 cup sugar plus more for rolling
3/4 cup Crisco
1 egg
1/2 cup dark molasses
2 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tbsp. ginger

Preheat oven to 350 degrees.

In the bowl of a stand mixer, cream together the sugar and Crisco.  Once soft and fluffy, add the egg and molasses. Mix to combine. In a separate bowl, stir together the flour, baking soda salt, cinnamon, cloves, and ginger. Slowly add the dry ingredients into the wet and mix again until just combined.

Form into balls, about 1 tbsp.of dough, and roll each ball in sugar. Place about 2 inches apart on baking sheet and bake for 10 minutes, until set, but still soft. Let cool for 5 minutes on your cookie sheet and then place on a cooling rack.

These freeze great in an airtight container! Enjoy!