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Poppy-Raspberry Kolachkes

February 16, 2015

I was surprised at how good these cookies were. I’ll definitely have to make them again! They are easy to make and freeze very well too.

poppy raspberry kolachkes

1/2  cup butter, softened
3 oz. cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla
1 1/2 cups all-purpose flour
1 1/2 tsp poppy seeds
1/3 cup raspberry jam

Glaze:

1/2 cup icing sugar
4 to 5 teaspoons half and half or milk
1/4 teaspoon almond extract

In a large bowl, beat butter, cream cheese, sugar and vanilla with an electric mixer until light and fluffy. Add flour and poppy seeds and mix on low speed until a soft dough forms. Working with half the dough at a time,  roll it out on a lightly floured surface until it is 1/8 to 1/4-inch thick. Cut, using a 2 1/2 inch round cookie cutter, and place circles on a parchment-lined or ungreased cookie sheet. Spoon 1/4 tsp raspberry jam onto each circle. Fold the circle in half over the jam and press the edges with a fork dipped in flour to seal.

Bake at 375 degrees F for 7 to 9 minutes, or until the edges are light golden brown. Cool completely. Mix the ingredients for the glaze until smooth and drizzle over the cookies. Let the glaze dry completely before storing.

(Recipe from Cookies!)

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