Zelniky Recipes

ZELNICKY

Steps:

• Put sauerkraut and its liquid in a large mixing bowl.
• Add the shortening and blend well.
• Add the flour, mixing carefully with your fingers.
• Gather into a ball.
• Lightly flour a pastry board and roll out the dough until it is 1/8-inch thick.
• Cut into 2- x 4-inch strips with a sharp knife.
• Add caraway seeds if desired.
• Place the strips on an ungreased cookie sheet and bake in preheated oven until lightly brown.
• If the zelnicky get too brown they become bitter.
• Remove immediately to a rack and cool.
• Serve as snack with beer and cheese or with soup.
• OVEN TIPS: If using cushioned baking sheets (double sheets), bake at 375F degrees.
• If using regular baking sheets, bake at 350F degrees.

ZELNIKY

Steps:

• Preheat oven to 425°F Grease two cookie sheets, and set aside.
• Combine the flour and white pepper in a food processor.
• Add shortening and pulse until coarse crumbs. Add sauerkraut and pulse until it comes together in a ball.
• Transfer to a floured surface.
• Now, you can either pinch off tablespoon size bits and flatten with the bottom of a glass, or, flatten just so much and transfer to a greased cookie sheet, and flatten more there. When it is in the cookie sheet, you can pre-mark with a cookie cutter (shortbread cutter)the shapes you desire.
• Bake for 10 minutes at 425F, then reduce to 350F and bake for another 10 - 15 minutes, or until golden brown and crispy.
• Let cool, then store in an air-tight container.