Categories: Breads 
      Yield: 6 servings 
  
      1 lb Butter, softened                    1    Egg, beaten 
      8 oz Cream cheese, softened              2 cn Solo filling (apricot, 
      3 c  Flour                                    -poppyseed, raspberry, 
    1/2 ts Vanilla                                  -almond, etc.) 
  
  SOURCE: Natl Cooking Echo 19 Jun 90 
   
  Contributed to the echo by: Debra Heng Originally from: Mom's Polish 
  Neighbor 
   
  Well, I finally found that recipe I told you about, and another one that's 
  slightly different. Neither is anything like the ones I saw posted on the 
  echo the past few days. The first one is tried and true from my mom's 
  Polish neighbor. The second is from the folks who make the Solo filling. 
   
  MARIANNE'S KOLACKIES 
   
  Cream butter and cream cheese together. Add egg, vanilla; then mix in the 
  flour. Cover and chill for a few hours to overnight. Roll out on lightly 
  floured board to 1/4" thickness and cut with round cookie cutters. Place 
  them on a cookie sheet as you would cookies. Use thumb to make indentation 
  in center of each. Fill with about 1 tsp of desired filling. Bake at 350 F 
  until lightly golden, about 10-15 minutes (guessing here, I just do it by 
  sight). 
   
  Makes enough for a whole house of hungry Polish people at Christmas or 
  Easter time! For ordinary folks (as Justin Wilson would quip), I'd