Nana's Kolaczki,s (Poppy seed and Nut Pastries)

Nana made these all the time and they are by far my favorite cookie. Not too sweet and depending on which dough you use they are either puffy or flaky. I prefer flaky, lol, i wonder why. Depending on where you are from they are called many things. Slovak, Hungarian, Polish? You will find them under names like Kolachy, kolachi, kolaci, and yep even just poppyseed or nut cookies or pastries. But I have known them all my life as Kolaczki's. They were a big favorite of Philip's and also of my dad's. They take some time and effort but the end results are well worth it. They are pictured here using the ice cream dough which makes them more puffy and the poppyseed filling. The other dough gives them more of a flaky pie crust effect.

Nana's Kolaczki's

For Ice Cream Dough:
Mix flour and butter until crumbled. Add ice cream and mix until dough forms. Form into ball and wrap in plastic wrap and refrigerate over night.

2

For Regular Dough:
Mix flour, baking powder, and salt.Blend in butter and Crisco. Add sugar and mix well. Make a hole in center and add eggs, vanilla and milk. Beat this with a fork, then mix to a stiff dough. Form dough into a ball. Wrap in waxed paper and chill.

3

Poppy seed Filling:
1 lb. ground poppy seed
2 cup sugar
1 teaspoon vanilla
Milk

Mix all ingredients adding enough milk to make a paste. This should be spreadable.

4

Walnut Filling:
1 lb crushed walnuts or pecans
1 tsp vanilla
honey

Mix all ingrediants adding honey till you make a paste. This should be spreadable

5

Regardless of dough you are using, roll dough to about 1/8 inch thick. Cut circles with cookie cutter or large mouthed glass. Spread the dough rounds with filling and roll from one side to the other, like a jelly roll. Place on ungreased cookie sheet, seam side down.

For Ice cream dough: Bake at 350 for 20 minutes or until lightly browned

For regular dough: Bake at 375 for 10 to 12 minutes or until lightly browned

Remove and roll in granulated sugar while still warm