TOP Reviews:
These cookies are the best that bring back so many “togetherness” memories, it is not just a recipe but a sentiment of heritage.
I am definitely going to try this. Thank you so much for explaining that they freeze well. I was going through recipes trying to find items that I could make ahead and freeze for a giant bake sale at our church festival. We are always so busy at the last minute doing all of the preparation that I was looking for beautiful items that can be made ahead time.
Thank U for sharing this recipe with us..I made two batches of this recipe several days before Christmas, and we had them for Christmas eve..my whole family really loved them! I made them using 2 different types of flavors, such as Cherry and Apricot (bakers brand). They are delicious..this is a keeper, and I will be making them again!
Also called 1-2-3 Easiest Kolachy because the dough has three ingredients & the numbers are also measurements, easy to remember & make! Traditional Polish cookie our family makes for Holidays, Christmas & Easter. Family & extended family request this well in advance of the holidays, they remind me of their favorite flavors! My husband Ron Neinast, use to have me make these cookies for all of his pot lucks and parties at the hospital he worked at. Every year I had to make more than the year before! Last time, was over 500! They were all gone in 40 minutes! Play With Your Food! xo
Ingredients
DOUGH
1 c sour cream
2 c bisquick
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients
DOUGH
1 c sour cream
2 c bisquick
3 Tbsp sugar
FILLINGS
1 can(s) (15 ounces) blueberry, cherry, or lemon, pie filling
1 batch: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-jam/lekvar-prune-filling-or-prune-butter.html
can(s) apricot, poppy seed, almond filling
strawberry or raspberry jams work too
TOPPING OR COATING
powdered sugar (for sifting on top)
coare white or sparkling white sugar
Directions
1. Pre heat oven to 350 degrees
2. Mix together the sugar and bisquik in a large bowl. Add sour cream and knead together.
3. Roll out the dough to 1/4 inch thick on a lightly floured surface. Either cut into desired size squares or use a round cutter. Place cut out dough onto an UNGREASED baking sheet. Gently press an indention in the center of each cut out. Put 1/2 to 1 teaspoon filling in each indentation. Bake at 350 degrees for about 7-10 minutes (depending on your oven) or until the bottom of the cookies are a light golden brown. *** If making the dough into squares, after adding filling: take two opposite corners of the dough and pinch together forming a little basket with handle before baking. (they are easier to plate and store this way). Or just fold one corner over the opposite corner which makes them look like babies in a blanket. When cookies are done baking: Place cookies close together on wax paper. Sift powdered sugar on top. Or use Coarse White Sugar or Sparkling White Sugar (they look like diamonds the way they sparkle. You can buy at some grocery stores, or order online, or go to a bakery supply store.). Let cool. Store in airtight containers in refrigerator.
4. ***These cookies can be frozen on baking sheets and then stored in containers with additional powdered sugar and wax paper between each layer. (After thawing completely…just before serving: sift additional powdered sugar
over cookies to “refresh” them. *** favorite fillings: poppyseed, almond, prune, lemon, cherry, strawberry and blueberry. I also use raspberry jam and apricot jam. *** you can make 1-1/2 inch to 4 inch cookies (adjust your fillings accordingly).
5. I usually double the recipe when I want to make a lot of cookies.
6. when I am done baking, I put any left over fillings into containers or zipper bags and refrigerate or freeze.
From: Just a Pinch