Rolled Cookies Ciasteczka Polskie z Galaretka (Polish Jelly Cookies)

posted by kashka 01-16-100 11:59 AM

Polish Heritage Cookery (Strybel, 1993)

Ciasteczka Polskie z Galaretka (Polish Jelly Cookies)

The term "Polish crumbly dough" ("kruche ciasto polskie") is used to describe pastry dough made with sieved hard-boiled eggs which frequently form the basis for mazurkas. It also makes tasty cookies, of which these are an example.

3 cups flour
2 sticks butter or margarine
3 egg yolks, cooked and sieved
3/4 cup powdered sugar
1/2 to 3/4 cup red currant jelly


Preheat oven to 350 F.

Sift flour onto board, cut in butter or margarine, and dice with knife until groat-like.
Add 3 cooked, sieved egg yolks and sift in powdered sugar, quickly working ingredients into a dough.

Place in a bowl, cover, and chill for 10 minutes in the fridge.

Roll out 1/4 inch thick, cut into 2-inch rounds or stars, place on baking sheet, and make a depression at center if each with finger.

Bake in a 350 degree oven for 12-15 minutes or until golden.

While they bake, heat 1/2-3/4 cup red-currant jelly, cooking it down slightly. Place a dab of warm jelly in depressions of baked cookies and allow to cool.

Variation: Proceed as above, but omit the depression. When cookies are baked, thinly spread bottom of 1/2 of them with warm jelly, covering with bottom side of remaining ones to form little sandwiches.

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