Gluten Free/Vegan Kolacky’s

Ingredients

• 3/4 cup Sweet Rice Flour
• 1/4 cup Sorghum Flour
• 3/4 cup Tapioca Flour
• 1 teaspoon Xanthan Gum
• 1 teaspoon Ener-G egg Replacer (dry)
• 2 tablespoons Sugar
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Powder ( I use Double Acting..)
• 2 Sticks of Softened Earth Balance Butter (1 cup)
• 8 oz Dairy/ Gluten Free Cream Cheese (I used Vegan Gourmet Cream Cheese)
• 2 tablespoons Dairy Free Milk (I used Almond Milk)

Directions

Pronounced: Ga-Loch-Skee.  I had to throw that In due to the fact that I  personally battled over this pronunciation for quite some time:)  These are my husbands FAVORITE. He’s not  a cookie or a anything sweet kind of guy. But yet he often mentions his moms Kolacky recipe.

Due to his mother’s kindness -I just got my hands on this famous recipe.  I had never actually made these before my pre-gluten free days but have enjoyed them several times from her kitchen. So with the holidays approaching I figured now was the perfect time to get in the kitchen and test out some conversions for the recipe. This recipe I am posting my husband loved- he said they were very “close” to the original.  Since its been awhile since Ive tasted the original its hard for me to say how close I actually am or give any kind of accurate statement.  But I can tell you that these are good! If you made these often before also going gluten free- Id love to hear your thoughts on the recipe!

When looking at the recipe itself it occured to me why my husband loves these- they contain very little sugar and a TON of butter..  They are more like a extra buttery biscuit than a cookie- Combined with the Sweet preserve center they are a a truly wonderful baked treat.

1. In the bowl of a stand-mixer (or any old large bowl that you can use a hand mixer with later) Combine the Sweet Rice Flour, Sorghum Flour, Tapioca Flour, Dry Egg Replacer, Xanthan Gum, Sugar, Salt and Baking Powder.
2. Turn on the mixer or hand beater and combine the Softened Butter, “cream cheese” and Non-Dairy Milk.
3. The mixture will be pretty wet. Cover and place it in the fridge to chill for several hours. I sped up this process by sticking my dough into the freezer for 35-40 minutes.
4. preheat oven to 350 degrees. Dust a  large surface 0r cutting board  with Additional Sweet Rice Flour. Gently roll out sections of the dough to 1/4 inch thin (or thinner!)  Dust additional Rice flour as needed to prevent sticking. Move at a good pace and as the dough warms up it will become sticker. (Hold the remaining dough in the fridge or freezer until you work with it)
5. Cut the rolled out dough into circles (size is up to you) and place on a greased cookie sheet.
6. Press your thumb into the center of each cookie creating a depression- but do not push all the way through. (we don’t want any holes!)  Fill each depressed spot with a small teaspoon or Jelly (or Preserve)
7. Bake for 13-16 minutes. This time varies depending on how thick you have made your cookies.
8. Lightly Dust each cookie with Powdered Sugar. (I forgot to do this step

This recipe made 2 large trays full of cookies. I honestly forgot to count them- I’m guesstimating that I made around 36 cookies. This amount naturally will vary though based on the size and thickness you decide to make each cookie.

These Cookies can also be cut in a square shape instead- if you choose this route- bend and overlay 2 opposite edges over the filling.

*I recently helped a Friend Figure out to make these using Egg and Regular Cream cheese-  If you would like to do this- use one Egg Yolk and Omit the Egg Replacer and Non-dairy Milk called for. When replacing the Dairy Free Cream Cheese- make sure to use FULL fat Cream cheese. Everything else in the recipe can remain the same!*