Bohemian Cookies
Our Office Manager and Paralegal, Renee Scheetz (pictured here in 2004 with her late mom, Irene Pallas and her late sister, Dawn Wohler) is from a family of six children, and their favorite Christmas cookies were the Bohemian Cookies that they used to make together every year. She, her mother, and her sister enjoyed this time, as the only girls in the family, working together as an assembly team to make literally hundreds of them for their family.
Our Office Manager and Paralegal, Renee Scheetz (pictured here in 2004 with her late mom, Irene Pallas and her late sister, Dawn Wohler) is from a family of six children, and their favorite Christmas cookies were the Bohemian Cookies that they used to make together every year. She, her mother, and her sister enjoyed this time, as the only girls in the family, working together as an assembly team to make literally hundreds of them for their family.
Bohemian Cookies
1 package dry yeast
1 cup butter
1/4 cup warm water
2 egg yolks
3 cups sifted flour
2/3 cup sour cream
3/4 teaspoon salt
1 teaspoon vanilla
Confectioners sugar
Can of Solo almond filling, poppy seed filling, or any filling of preference
Sprinkle yeast over warm water. Sift together flour and salt, add butter until mixture resemble meal. Combine eggs, sour cream and vanilla, add yeast, and add flour mixture. Blend until all flour is moistened. Shape into ball, cover and refrigerate for at least one hour or over night.
Sprinkle rolling pin and surface to roll out dough with confectioners sugar. Roll ¼ of dough as thin as pie crust, spread thin layer of filling over top (put remaining dough in refrigerator until you are ready to use). Cut into 2×4 rectangle pieces and roll like a jelly roll (corner to corner), place on greased baking sheet. You can also roll ¼ of the dough, spread with filling, roll dough and cut into strips. Bake at 375 for 10 minutes or until slightly golden. Sprinkle baked cookies with confectioners sugar.
This dough is extremely sticky and hard to work with. Patience is a virtue.
Grady H. Williams, Jr., LL.M., Attorneys at Law P.A.
1543 Kingsley Avenue, Building 5 • Orange Park, FL 32073
Tel: 904-264-8800 • Fax: 904-264-0155
1 package dry yeast
1 cup butter
1/4 cup warm water
2 egg yolks
3 cups sifted flour
2/3 cup sour cream
3/4 teaspoon salt
1 teaspoon vanilla
Confectioners sugar
Can of Solo almond filling, poppy seed filling, or any filling of preference
Sprinkle yeast over warm water. Sift together flour and salt, add butter until mixture resemble meal. Combine eggs, sour cream and vanilla, add yeast, and add flour mixture. Blend until all flour is moistened. Shape into ball, cover and refrigerate for at least one hour or over night.
Sprinkle rolling pin and surface to roll out dough with confectioners sugar. Roll ¼ of dough as thin as pie crust, spread thin layer of filling over top (put remaining dough in refrigerator until you are ready to use). Cut into 2×4 rectangle pieces and roll like a jelly roll (corner to corner), place on greased baking sheet. You can also roll ¼ of the dough, spread with filling, roll dough and cut into strips. Bake at 375 for 10 minutes or until slightly golden. Sprinkle baked cookies with confectioners sugar.
This dough is extremely sticky and hard to work with. Patience is a virtue.
Grady H. Williams, Jr., LL.M., Attorneys at Law P.A.
1543 Kingsley Avenue, Building 5 • Orange Park, FL 32073
Tel: 904-264-8800 • Fax: 904-264-0155
