Shortcake Kolaches (The Bisquick Cookbook, 1964)

Shortcake Kolaches 
(The Bisquick Cookbook, 1964)

"Rich and quick to make with any jam or jelly"

Heat oven to 425. Make shortcake dough from basic recipe. Roll 1/2 inch thick. Cut out 6 3" short cakes. Dip fingers in flour and press a deep indentation (about 2" across) in center of each shortcake; fill with a heaping tablespoon of your favorite jam.

Bake about 10 minutes or until lightly browned. Serve warm with whipped cream, commercial sour cream or cream.

NOTE: Be sure to make a deep indentation and do not let filling spill over sides.

 Basic Shortcake Recipe:
2 cups Bisquick
3/4 cup cream, (or 1/2 cup milk + 1/4 cup melted butter or margarine )
2 tbsp sugar, if desired.

Heat oven to 450. Mix ingredients with a fork to a soft dough. Beat vigorously 20 strokes. Knead 8-10 times on cloth covered board, lightly dusted with flour to prevent sticking. Roll dough 1/2 inch thick. Cut with floured 3" cutter. Bake on ungreased baking sheet about 10 minutes or until nicely browned. Makes 6 shortcakes.