---------- Recipe via Meal-Master (tm) v8.05
  
       Title: 1994 3rd Place: Kolachkes
  Categories: Cookies, Holiday
       Yield: 84 servings
  
       2 c  Unsalted butter, softened
       6 oz Cream cheese, softened
       3 c  All-purpose flour, sifted
       6 tb Whipping cream
            Confectioners' sugar for
            Rolling and sprinkling
            Jam, jelly or preserves of
            Choice
            Cream cheese filling (opt)
            Nut filling (optional)
  
      Preparation time: 2 1/2 hours Chilling time: Overnight Cooking time:
     12 to 15 minutes
   
      1. Beat butter and cream cheese in large bowl of electric mixer until
     light.  Beat in flour and cream until well mixed. Divide dough into 4
     portions. Wrap each in plastic wrap and refrigerate overnight.
      2. Heat oven to 350 degrees. Have ungreased baking sheets ready.
      3. Sprinkle the work surface and the rolling pin generously with
     confectioners' sugar. Roll out 1 dough portion at a time to about
     1/4-inch thickness. Use a small (2-inch diameter) round cutter or
     glass to cut out cookies. Transfer to ungreased baking sheets,
     leaving 1 or 2 inches between each cookie. Make a small depression in
     the center of the cookies with your fingertip. Fill scantily with
     jam, jelly, preserves, cheese or nut filling. (If you use too much
     filling it will run out onto the baking sheet.) 4. Bake until bottoms
     are lightly browned, 12 to 15 minutes. Cool on wire racks. Sprinkle
     generously with confectioners' sugar while still warm.
   
      Cream cheese filling: Beat together 1 package (8 ounces) softened
     cream cheese, 1 egg yolk, 1/2 cup confectioners' sugar and 1 teaspoon
     pure vanilla  extract until well mixed.
   
      Nut filling: Cook 1 cup coarsely ground walnuts in 2 tablespoons
     butter with  1/3 cup granulated sugar and 1 teaspoon pure vanilla
     extract until nuts  turn golden. Cool.
   
      Third-place winner Shere Case of Hickory Hills, Illinois fills her
     cookies with a variety of jams, a cheese filling and a nut filling
     for an attractive assortment. The recipe may be halved. from the
     Chicago Tribune seventh annual Food Guide Holiday Cookie Contest
     December 8, 1994
  
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