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Eclecticisms: Kolochkis

Friday, December 30, 2011


Every year around Christmas my Mom makes a few batches of kolochkis. They're a tasty, popular, simple cookie that are great to serve around the holidays. I don't mind having a few for breakfast even... I mean, they have preserves in them, right?

*Disclaimer:Other favorite breakfast meals of mine include left over pasta, pizza and thai food.

I poked around the net before writing this blog and found that there are all different styles of kolochkis. (Different spellings, too.) The ones I made are the only ones I am familiar with, but will probably give another style of these a try one day, since they all look so tasty.

The ingredients are basic but I learned that there are a couple things to watch out for while making these.

1) Don't make them too big
2) Make sure the thumb prints are deep enough to hold the preserves
3) Don't use too much preserves or they'll spill all over the place.

Keeping those things in mind, here is the recipe for you to give it a shot.


1 Cup sugar
1 lb unsalted butter
4 egg yolks
4 cups flour
Preserves or other filling such as lemon curd or nutella

Preheat oven to 375.

Cream the butter and sugar until light and fluffy.Once mixed, add the egg yolks and beat well.

Add the flour gradually, occasionally scraping the sides of the bowl as you go. Mix until completely combined.

Roll dough into 1" balls and place about 2" apart on a cookie sheet. I lined mine with parchment paper, but that step is optional. Press your thumb into the balls and fill with preserves.

Bake for about 15 minutes, or until the edges of the cookie appear golden.

Happy (almost) New Year!

Will you be making anything fun for NYE? Tell me about it!

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