Recipe: Apricot Kolachy Cookies
1-3/4 cups self-rising flour
3/4 cup butter or margarine, softened
2/3 cup cottage cheese
1/3 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2/3 cup apricot preserves
3/4 teaspoon almond extract
1 egg, separated
1 tablespoon milk
In a medium bowl, combine flour, margarine, cottage cheese, confectioners’ sugar, and vanilla. With hands, knead until blended. Shape into a ball; wrap in plastic wrap. Refrigerate for 2 hours.
In a small bowl, combine apricot preserves and almond extract; cover and set aside. Divide the dough in half. On a lightly floured board, roll one half of the dough to 1/8-inch thickness. Cut into 3-inch squares, re-rolling trimmings. Place the squares, 1/2-inch apart, on UNGREASED cookie sheets. With a fork, prick the squares.
Preheat oven to 375°F. In a cup beat egg white slightly. In a cup, beat egg yolk with milk. Place 1/2 teaspoon of the apricot mixture in the center of each square. Brush the edges of the dough with egg white. Fold the corners of each square toward the center over the filling. Press the corners firmly onto the cookie sheet to seal. Brush with egg yolk mixture.
Bake for 15 minutes or until delicately browned. Remove from cookie sheet, cool on a wire rack. Repeat with remaining dough and apricot mixture.
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