KOLACKY AND FILLINGS

3/4 cup milk
1/3 cup shortening
1/3 cup sugar
1 tsp. salt
1 tbsp. grated lemon rind
1 pkg. dry yeast or 1 cake yeast
2 eggs, beaten
3 cups all-purpose flour
Choice of fillings

Scald milk and pour over shortening, sugar, salt, and lemon rind in mixing bowl. Cool to lukewarm.

Soften yeast in 1/4 cup warm water; add to lukewarm milkmixture. Stir in eggs and flour. Beat well. Cover with plastic wrap and let rise in warm place 1 hour or until doubled.

Turn out on lightly floured board and knead slightly. Cover and let rise 10 minutes.

Roll into 1/2 inch thickness. Cut in 3 inch rounds and put on greased baking sheet. Cover, let rise 20 minutes or until almost doubled.

With finger make a deep depression in center of each round. Fill with chosen filling.

Bake in preheated 400 degree oven about 15 minutes.

APPLE FILLING:
Peel, core and cut 4 medium apples in small pieces. Add a small amount of water and cook gently until soft. Mash and add 2 tablespoons butter, 1/2 teaspoon cinnamon and sugar to taste (about 3 tablespoons). Mix well and chill.

CHEESE FILLING:
Mix 2/3 cup dry cottage cheese, 1 egg, 1 tablespoon sugar, 1 tablespoon softened butter, 1/4 teaspoon nutmeg and salt to taste. Beat until smooth.

POPPY SEED FILLING:
Put 1/4 cup each milk and ground poppy seed in small saucepan and cook, stirring until thick. Add 1 teaspoon cinnamon and 1 tablespoon each sugar and softened butter. Chill.

PRUNE FILLING:
Cook 1/2 pound prunes in small amount of water until tender. Remove pits and chop prunes fine. Add 1 tablespoon softened butter, 1/4 teaspoon cinnamon and sugar to taste. Chill.

Makes 20
Adapted from a community cookbook (unknown title)