Kolachky is, I think, a cookie of Eastern European lineage. It sounds like it would be fun and challenging to make — cookies that requires brushing with egg white, sealing, and dusting are more involved than your standard cutout Christmas cookie — and I’m willing to give serious consideration to any concoction that is filled with either poppy seed filling or crushed walnuts and honey.
Ingredients: 2 (8 ounce) packages cream cheese at room temperature; 2 cups unsalted butter, softened; 4 cups all-purpose flour; 1 pound chopped walnuts; 1 egg; 1/2 cup honey; 1 12-ounce can poppy seed filling;1 egg white; 1/2 cup confectioners’ sugar for dusting
In a large bowl, mix together cream cheese and butter until well blended. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey to make one filling mix.
On a well-floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3×3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut/honey filling for some and poppy seed filling for the rest. Roll the squares up and seal the edges. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white. Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners’ sugar.