Thursday, December 10, 2015

The "Polish" Cookie

My Grandma made these cookies and they were always a Christmas treat, eagerly awaited, and consumed immediately if Mom didn't hide them.  They were always called "Polish Cookies" although in my homeschooling journey I have discovered them to be a type of Haman's Hats/Ears... a Jewish cookie.  Now ages past,  I had my moms recipe and somewhere over the years I completely substituted this recipe. Mind you I think I called my Polish Grandma, and she recited it from memory.  It is nowhere near the recipe my dad shared with me as "moms."  Maybe grandma had more than one? Moms recipe certainly is more economical. (Hers contains yeast.)  You can buy Solo canned filling, but I usually only buy the poppy seed (if I can to find it here in TX).  The rest of the fillings are so easy to make and don't contain any high fructose corn syrup. I just whip them up as I need them.

Polish Cookies:
Makes approximately 100-120 small cookies Time 2-3 hours.  

Apricot/ Nut / Prune (bit less water for Prune) 
3/4 cup dried apricots/ nuts / prunes
2 T water
2 T honey (if you have honey that has crystalized, use it.)  
2 T sugar 
Blend until smooth 

See I told you it was easy...
Now I will tell you the apricot cookies get eaten first, then nut, and then prune/poppyseed. I make about 2/3 more apricot ones to balance the scarfing eating. Some family members when queried as to type to send, only asked for apricot this year. 

1 stick Butter (cold) 
8oz Cream Cheese (full fat) None of this low fat stuff here this is Christmas! 
1 3/4 cups All Purpose Four. 

Powdered Sugar just get out the whole bag... you won't need all of it maybe... 

Creation: Beat the butter and cream cheese together until smooth, add the flour till a soft dough is formed.

DO NOT SKIP THIS STEP---> Place dough in a bowl and cover put in fridge for at least 1 hour.

Preheat oven to 375 F  Take out only 1/4 of the dough, leave the dough in fridge unless working with it. Roll out on a thick layer of powdered sugar. As you roll it out Do Not Skimp on the powdered sugar, on top or under the dough. This dough, once it gets warm gets mushy and is hard to work with (but the cookies! Oh yum, the cookies).  Roll out to 1/8 inch thick and square up the dough. Make as many 1" squares as you can (25-30 is normal, roll it out thin). Dab 1/4 of the teaspoon of filling in the center. Use filling sparingly as it spreads and makes a mess on the pans if you use lavish amounts. 

Pinch opposite corners of the square together and place cookie on greased paper, or a Silpat. Bake for 15-20 minutes Start at 15 if the cookies are not browning cook a wee bit longer, you may need more time if you use a Silpat. 

You can re-roll the edges of the dough if you chill them and are careful but in this house considering the dough contains no yeast, & no raw eggs... little mouths stop by and vacuum up the scraps. 
Which keeps me from eating it. 

Let cool on a wire rack 

Sorry, No finished photo. The kids ate them all. 

Before serving/shipping toss them in MORE powdered sugar. 

You are free to eat! 

1 comment:

  1. Up here in Polish-land aka Chicago they are called Kolache. They are household favorites year round. It is all about the CREAM CHEESE in the dough. YUMMY!