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1
In a large bowl blend margarine and cream cheese together, by hand with a metal spoon.
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2
Slowly add flour until it is all incorporated and a dough is formed.
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3
The dough will be soft and sticky.
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4
Cover the bowl with plastic wrap and put in refrigerator overnight, or for several hours (until hard to the touch).
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5
Flour the countertop.
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6
Take a handful of dough out of bowl returning the unused portion to the refrigerator (continue this process until all mixture is used).
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7
Roll handful of dough out into an approximately 1/4-inch thickness.
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8
Take a 2 by 3-inch diamond shaped cookie cutter, and cut as many diamonds as possible (size of kolachky should be two bites, so the cutter cannot be large).
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9
Take leftover dough and roll out again, cutting more diamonds.
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10
Repeat until all the dough is used.
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11
Place the diamond cut out onto the palm of hand.
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12
Put a 1/2 to 1 teaspoon of fruit filling (apricot or strawberry or raspberry or prune flavors) into the center of the diamond shape.
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13
Dip your finger in a little bit of water, put on one side of diamond.
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14
Fold lengthwise and seal the tops of the kolachky together to create a 3-dimensional diamond shape.
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15
Place on cookie sheets and bake in a preheated 350 degree oven for 10 to12 minutes.
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16
DO NOT USE Super heat cookie sheets or any of the new non-stick coated cookie sheets.
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17
They will bake too quickly and burn the bottoms of the kolachky before you realize it.
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18
YOU MUST USE ANY KIND OF CHEAP COOKIE SHEETS usually bought at a grocery store.
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19
Cover the cookie sheet with foil or parchment paper.
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20
Do not grease the foil.
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21
Look at your kolachky every few minutes, while baking, as ovens vary in heat distribution.
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22
The later batches may cook faster than the first ones.
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23
Check the BOTTOMS of the kolachkys.
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24
They are done when the BOTTOMS are soft golden brown.
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25
The tops may not look done, but they ARE!
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26
Remove from oven, wait 3 minutes, then remove to a cooling rack.
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27
When ready to serve, sprinkle with powdered sugar.
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28
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens.
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29
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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30
A viewer, who may not be a professional cook, provided this recipe.
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31
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
