Czechoslovakian Cookie Rolls

Recipe shared by Shirley Caesar

Difficulty: Easy
Yield: 40 rolls
Total Time: 5 hours
Preparation Time: 15 minutes
Resting Time: 4 hours inactive
Baking Time: 45 minutes
Nutritional Information per Serving (1 of 40): Calories 116, Total Fat 7 g, Saturated Fat 4 g, Carbohydrates 12 g, Dietary Fiber 1 g, Sugar 5 g, Protein 1 g, Cholesterol 15 mg, Sodium 71 mg

Discover a delicious shortcut to traditional Czechoslovakian Kolache with this treasured recipe! Created by adapting a time-honored formula, these elegant rolls capture authentic flavors while cutting preparation time nearly in half. Perfect for holiday gatherings and cookie exchanges, they deliver the rich, buttery taste of a classic treat without demanding hours of your day. Wrapped in tender dough and studded with apricot, coconut, nuts, and cherries, each bite transports you to a European bakery. Once you master this recipe, you'll find yourself reaching for it year after year.

Dough Ingredients:

1 cup unsalted butter, plus extra for greasing pans
8 ounces sour cream
2 cups all-purpose flour
1 teaspoon salt

Filling Ingredients:

12 ounces apricot preserves
3 ounces sweetened shredded coconut
1/2 cup coarsely chopped pecans or walnuts
12 maraschino cherries, chopped

Directions:

Preheat oven to 350F. Lightly grease two baking sheets and set aside.
Using a mixer, blend the butter and sour cream until smooth and creamy, about 2 minutes. Gradually incorporate the flour and salt until the dough forms and lifts away from the bowl's sides. Chill dough in the refrigerator for at least 4 hours or overnight.
Divide the dough into four equal portions and roll each into a 9x12-inch rectangle about 1/4-inch thick. Set aside.
Combine the apricot preserves, shredded coconut, chopped nuts, and maraschino cherries in a medium bowl, mixing thoroughly. Split the filling into four equal parts and spread evenly over each dough rectangle, leaving a 1-inch border around the edges. Roll each piece lengthwise and place two rolls on each baking sheet.
Bake rolls for 35 to 45 minutes or until the edges are golden brown. Slice while warm into 1- to 2-inch pieces and cool completely on wire racks.

This recipe was contributed by a show viewer who does not necessarily have professional cooking experience and has not undergone formal home-use testing.