* Ingredients
° 1 package (8 ounces) cc cream, smooth
° 1 cup butter
° 1/2 cup confectioners' sugar
° 2 cups all-purpose flour
° 1 (12.5 ounce) can apricot fruit stuffing (such as Solo(R))
° 1/4 c confectioners' sugar
* methods
Put the cheese and butter in a large bowl. Beat with an electric mixer to smooth / creamy. Whisk ½ cup of confectioners' sugar into the butter mixture. Slowly whisk in flour. Mix well. Cover the bowl and place in the refrigerator for at least 3 hours, or overnight.
Preheat oven 375°F (190°C).
On a well-floured board, roll out the cooled dough to 1/8 inch. Use a pizza wheel to cut the dough into 2 1/2-inch squares. Pour approximately 2 teaspoons of the filling into the center of each square; Don't over-fill. Fold the opposite corners of each square in the middle to wrap the dough, batting the dough together in the middle. The filler should peek a little at each end. Transfer cookies to an ungreased baking sheet.
Bake the kulaki in the preheated oven until cooked through but not brown, about 12 minutes. Transfer to shelves to cool. Cool kolacky dust with remaining powdered sugar.
Enjoy !
