Kolaches (a.k.a. Hungarian Bow Ties)


2 cups flour
4 tsp baking powder
1/2 tsp salt
1 cup shortening
1 cup sour cream
1 jar apricot preserves/jam
1 egg, beaten
confectioner's sugar for dusting


In the bowl combine flour, baking powder and salt. Cut in shortening to make crumbs. Add sour cream and continue to knead until a soft dough forms (similar to pie dough).

Heat the oven to 375 degrees F. Line cookie sheets with parchment paper.

One a floured surface, roll dough to 1/8-inch thickness. Using a sharp knife or pizza cutter, trim the rough edges of the dough so the sides are straight, and then cut into 2-inch squares.

Spoon 1/2 teaspoon apricot jam onto the center of each square. Fold one corner into the center, dab with the beaten egg, and then bring the opposite corner into the center and pinch firmly together to seal the corners. With a thin spatula, transfer the cookie to the prepared cookie sheet. Repeat the process with the remaining dough.

Bake one sheet at a time until golden and very lightly browned and puffed, 10 to 12 minutes. Transfer to a rack to cool completely. Dust with confectioner’s sugar.

NOTE: We usually make them with cherry pie filling (1 cherry onto center of each square) instead of apricot jam/preserves. And we usually drizzle a glaze (1/2 cup confectioner's sugar and 2-3 teaspoons milk stirred until smooth) over the cookies instead of dusting them with confectioner's sugar.

This recipe is also linked to...

Sweet Treats Thursday

1 comment:

Marilyn Dotto said...

What kind of shortening?