Wednesday, March 27, 2019


What's the difference? Nothing that we were ever able to determine. But no matter how you spell this wonderful pastry it always tastes good. This recipe is one my daughter Dru, an excellent baker, adapted from my mother. It's easy to make and hard to keep once the family gets to them.

8 oz. cream cheese brick, softened
1 cup flour
8 tbsp. (1 stick) butter or margarine, softened
1 can Solo filling, your preferred flavor
Powdered sugar

Blend all ingredients except filing in a medium-sized bowl. The trick to making tender kolackys is not to overwork the dough. If you do the pastry will be tough.

Cover with cling wrap. Refrigerate for at least 2 hours, preferably overnight.

Preheat oven 375° F.

Turn dough onto floured board and then roll out to less than ¼ inch thick.

Cut dough into circles using the rim of a small glass.

Lay ½ tsp. of filling on each circle. Gently overlap two sides to contain the filling.

Bake 10 – 12 minutes or until light brown.

Sprinkle with powdered sugar and enjoy!


  1. Oh, they sure look delicious, Sloane! Seems Dru is following in her mom's footsteps! Cheers for the yum!

  2. Ooh. I wonder how this would taste with jam instead of solo filling.

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