Grandma Georgia Uchytil's apricot kolachky

A country indulgence to fatten up any city child.

By Stephen J. Lyons

Published December 13, 2000 4:09AM (EST)

Apricot kolachky

Makes three dozen.

Preheat oven to 400 degrees.

1 cup butter, slightly softened
1 8-ounce package cream cheese, slightly softened
2 cups white flour
1 6-ounce container apricot filling, or any fruit filling
Confectioners' sugar

Blend butter, cream cheese and flour. Form into long rolls, 2 inches in diameter. Chill overnight.

Slice chilled dough into disks one-quarter-inch thick. Arrange disks 2 inches apart on cookie sheet. Push down with your thumb into the center of each slice. Fill each indentation with one teaspoon of apricot (or other fruit) filling. Bake for 10 to 15 minutes, or until golden brown.

Cool on wire rack. Dust the top of each kolachky with confectioners' sugar.

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Freezer pumpkin pie

Soften 1 quart of vanilla ice cream.

While ice cream is softening, mix together until there are no lumps:

2 cups pumpkin purée
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Stir ice cream into the pumpkin mixture, and pour into a graham cracker crust. Freeze for at least one hour before serving

Sprinkle chopped walnuts on top.

Stephen J. Lyons

Stephen J. Lyons is the author of "Landscape of the Heart," a memoir of single fatherhood. He lives in Washington state.This week he received a rejection letter that described his writing as "unfocused and full of broken glass." It actually made him feel good.

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