Great Grandma Ruthardt's Cookies- Kolackys and Chocolate Cookies

Tuesday was my Great Grandmother's birthday. I don't remember her at all, but I do remember my mom making these cookies for us when we were little. My mom remembers her in the kitchen, always with a cheerful smile, making delicious treats. We decided to make these cookies to remember her and to honor her birthday. The Kolackys were one of my favorite treats as a child and making them brought back a flood of great memories. They are small, but so rich and buttery, with just a touch of powdered sugar and fruit filling on the top. Fruit filling is essential, because it doesn't melt from the heat of the oven (sorry, jam just won't work- but fruit flavored pastry filling will)

The Chocolate Cookies called for Crisco, which I never use, but we decided to stay true to the recipe and indulge (I used the butter flavored sticks). I am sure you could substitute butter. They also called for a quick frosting- butter, milk, powdered sugar and vanilla, but I had leftover white chocolate buttercream from last week , so I warmed it up, added a little milk, and made it work.


Kolacky

1/2 pound butter, 2 sticks, at room temperature

8 ounces cream cheese, softened

2 cups flour

2 tablespoons sugar

2 teaspoons baking powder

fruit filling (such as Solo) usually comes in a 12 oz can

Mix and knead. Roll 1/4 inch thick and cut with a 1 1/2 inch cookie cutter or small glass. Put filling in the center on top. Bake 10-15 minutes at 425 degrees. Cool on cooking rack. Sift powdered sugar on top when done.

Gran's Chocolate Cookies

1 cup light brown sugar

1/2 cup Crisco, melted (or butter)

4 T cocoa

1 egg

1 1/2 cups flour

1 t baking soda

pinch salt

1 t vanilla

1/2 cup milk

1/2 cup raisins

Melt Crisco, brown sugar, and cocoa together, over low heat. Remove from heat. Sift together flour, soda, and salt. Add egg and sifted ingredients, alternately with milk. Add vanilla and raisins. Bake 10-12 minutes at 350 F. Watch and don't over bake! Cool on cooling rack. Frost with a quick frosting of butter, powdered sugar, milk, and vanilla or sprinkle with powdered sugar.

CH-Vanilla Buttermilk Cupcakes with Fresh Strawberry Filling, White Chocolate Buttercream and Candy Coated Chocolate Covered Sunflower Seeds

It the end of the month, so that means time for Cupcake Hero! Nikki and CB are co-hosting this month and they chose as the theme- Red, White, and Blue. There are so many possibilities of ways to do this, but I decided to keep it simple. So, I went with a basic vanilla buttermilk cupcake, made a yummy, but not too sweet fresh strawberry filling, frosted it with white chocolate buttercream and added a blueberry on top. That wasn't enough though, so I surrounded that lone blueberry with my seriously, fun favorite decorating item......
These little guys are fun and they add great color, but the best part is, they give an extra little crunch in there and add some unexpected flavor. I don't know if it will be enough to pull offf a CH win, but these are some seriously tasty cupcakes!


Vanilla Buttermilk Cupcakes- makes 12 cupcakes
6 Tbls unsalted butter
1/2 cup buttermilk
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup + 1/8 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Fresh Strawberry Filling*
White Chocolate Buttercream**
Blueberries and candy coated chocolate covered sunflower seeds, for garnish

Heat oven to 350 degrees F. Line 12 muffin cups with paper liners. Melt butter in microwave. Pour into a large bowl and when cool add buttermilk, egg, and vanilla extract. Whisk until blended (The mixture may clump, but it doesn't matter, it will work) In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together and add to buttermilk mixture. Whisk until smooth. Fill muffin cups about 1/2 full and bake for 15-18 minutes. Let cool for 10 minutes on rack. Remove from rack and let cool completely.

When completely cool, fill cupcakes with fresh strawberry filling*. Use a cupcake filling tip for best results. Pipe or frost with white chocolate buttercream**. Garnish with a blueberry or two and candy coated chocolate covered sunflower seeds. Eat immediately or refrigerate for later.

*Fresh Strawberry Filling by Mary Ann

8-10 fresh strawberries

1 Tbls sugar

Chop strawberries coarsely and then transfer to a blender. Add sugar and puree until almost smooth. Set aside until ready to use.

**White Chocolate Buttercream by Mary Ann
1 stick unsalted butter, softened
6 ounces white chocolate, melted and cooled slightly
2 1/3 cups confectioners' sugar
1 teaspoon pure vanilla extract

2 Tbls whole milk


In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Beat in the melted white chocolate. Add the confectioners' sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl. Add milk and continue to beat until light and fluffy. Refrigerate for a few minutes to thicken for piping.