Kolacky del Babbo Classico

Prep time: 45 minutes    Chilling time: 4 hours     Baking time: 10 minutes per batch

Yield: 5  dozen

Daddy cut this out of the Chicago Tribune, Wednesday, December 3.  He might have tips to give you about the recipe.  Don’t wear black when you make these!

Two 8 ounce packages cream cheese at room temperature
2 teaspoons sugar
½ teaspoon vanilla
1 pound butter at room temperature
3 cups flour
Confectioner’s sugar

1. For cream cheese filling, stir together 4 ounces (1/2 package) cream cheese, sugar and vanilla in a small bowl and set aside.
2. 2. Beat together butter and remaining 12 ounces cream cheese on medium high speed until fluffy, about 3 minutes.  Add flour, one cup at a time, until well combined.  Divide dough into thirds, wrap each third in plastic wrap and refrigerate at least four hours.
3. 3. Heat oven to 350 degrees.  Remove one dough packet from refrigerator.  Roll to 1/8 inch thickness on a floured work surface.  Cut into 1 ½ inch squares with a pizza cutter or knife.  Fill each with about ½ teaspoon of cheese filling, fold two opposite sides of the dough together over filling to meet in the middle.  Place on greased coolie sheets.
4. 4. Bake until golden, 10-12 minutes.  Transfer to folded paper towels or flattened brown paper bags to absorb any excess grease.  Cool completely.  Repeat with remaining refrigerated dough in two more batches.  Sprinkle with confectionr’s sugar before serving.