Kolacky
1 cup milk
3 tablespoons sugar
1/4 cup shortening
1 teaspoon salt
For the dough:
Scald the milk in a small saucepan. Remove from heat. Add sugar,
shortening and salt. Stir to melt shortening. Cool to lukewarm.
1 package active dry yeast
2 eggs, beaten
4 1/3 cups flour
Combine the lukewarm milk mixture and yeast in a large mixing bowl. Stir
to dissolve yeast. Add the eggs and stir well. Add flour and mix to form
a
smooth dough. Shape into a ball and knead until smooth and satiny. Place
in a lightly buttered bowl, turning to coat all sides. Cover with a
towel
and let rise in a warm place until doubled in size.
1/2 pound dried apricots
1 1/2 cups water
1/3 cup sugar
For the apricot filling:
Combine the apricots and water in a small saucepan. Simmer for 15
minutes
or until the apricots are soft. Press the apricots and liquid through a
sieve and return to the saucepan. Continue to simmer until thickened.
Add
sugar, stirring occasionally over moderate heat for 5 minutes. Remove
from
heat, cool before using.
1 pound dried prunes
1 1/2 cups water
1 tablespoon sugar
For the prune filling:
Combine the prunes and water in a saucepan. Cover and simmer for 5
minutes. Remove from heat. Transfer the prunes to a colander. When cool
enough to handle, pit the prunes. Return the prunes to the liquid in the
saucepan. Simmer, uncovered, for 15 minutes. Press the mixture through a
sieve and return to the saucepan, add the sugar. Continue to summer over
moderate heat until thickened, about 5 minutes. Cool before using.
Apricot and Prune filling
Confectioners' sugar
Roll the dough into 1-inch balls. Place each ball on a greased cookie
sheet and flatten to make a 2-inch circle. Make an indentation in the
center, leaving a 1/4-inch rim. Fill with apricot or prune filling.
Allow
the pastries to rise until doubled in size. Bake in a preheated 350* F
oven for 25 to 30 minutes. Sprinkle with confectioners' sugar while
still
warm.
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