Mar 22
Boniks7 Comments

Recently I joined the Foodbuzz community and on Friday they are hosting a top 9 tea party takeover to benefit Ovarian Cancer Research. They are partnered with Electrolux and Kelly Ripa to support this awesome cause. You can check out information on the virtual tea party here and see how you can do your part to help support the cause! All the featured publishers were asked to submit a recipe suitable for a tea party, for every recipe submitted Foodbuzz will donate $50 to Ovarian Cancer Research, how great is that?! I couldn’t miss out on this opportunity since so many people in my life have been affected by various types of cancer.

For my tea party recipe I decided to make my Grandma’s Polish cookies. Believe it or not I tried googling boniks and nothing came up so either my grandmother created this name herself or they have many different names. It doesn’t matter because these cookies are absolutely delicious and the perfect treat for a tea party. I could seriously eat these by the handful (which would probably not be the most lady-like for a tea party). The cookie is light and flaky which combines perfectly with the sweet nut filling. The nut filling is so yummy that I have often snagged spoonfuls from the fridge whenever my mom makes her nut rolls around Christmas time. There are endless possibilities for the filling if you don’t think you would like the nut version, the other common filling my grandmother uses is apricot jam.

These cookies definitely take some time and patience, but the end result is well worth it. I could see myself enjoying several of these with some tea. So next time you host your own tea party make a batch of these delicious cookies. Pinkies up for a cure!

(Printable Recipe)

For the Cookie:
What you’ll need:

5 cups flour
1 lb shortening
3 eggs
1 tsp. salt
3/4 cup evaporated milk
1/2 cup sugar
1 small yeast

What you’ll do:

Dissolve yeast in 1/4 cup warm water with a tsp. of sugar and a dash of salt. Set aside. Mix dry ingredients together. Cut in shortening and use a spoon (or your hands) to combine. In a separate bowl, beat eggs slightly. Add in eggs and mix together. Next add in the yeast and mix together. Slowly add evaporated milk as you mix the dough together, I ended up with about 1/3 cup leftover. You want the dough to come together so it is slightly sticky. Transfer dough from the bowl to a workspace and knead until smooth and no longer sticky. I had to sprinkle some more flour on at this point. Lay wax paper on cookie or baking sheet. Divide the dough in to 6 small balls. Cover with wax paper. Chill overnight.
Dust a work space with powdered sugar. Roll out as for pie crust. Cut dough into 2 inch squares. Fill with 1/2 tsp. of the nut filling. Roll into crescent shape. Once you have shaped the cookie, roll it a few times on your work surface to seal the filling in. Cut slits on top and dip in colored sugar. Bake at 350 for 10- 15 minutes or until lightly brown.

For the nut filling:
What you’ll need:
3 lbs. ground walnuts (about 3 large bags)
2 cups sugar
1 Tbsp. margarine
3 tsps. vanilla
1 cup milk, I use canned

What you’ll do:

Ground walnuts in a food processor. Heat milk with butter. Mix with nuts, vanilla and sugar.

Source: Agnes Mucha

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7 Responses to Boniks

  1. What a unique cookie! And what a great cause! Thanks for sharing about both of them.

  2. Chelsea says:

    How interesting! I’ve never heard of these before. Thanks for the bit of culture :)

  3. Anonymous says:

    How many grams in a package of yeast?

  4. Krissy says:

    7g in one package

  5. Allie says:

    Awesome for joining Foodbuzz! When I joined in October the festival was in the same month and I was just like alright, I’m going to go! You should definitely go in the fall… it’s in San Fran! We can be roomies :) Your grandmom’s cookies look beautiful. I hope to see you in the Top 9!

  6. Anonymous says:

    My Grandma came from Poland and we have a cookie similar to this.Well it looks like this but the dough has different ingredients.We love them and I have never been able to find out what they are really called.

  7. Michell says:

    My mother-in-law is from Poland and calls these kolachkes. (similar to kolaches but with a ‘key’ sound in there at the end!) She uses a couple different types of fruit filling, her favorites are apricot and a nutty one similar to pecan filling. She can only find the brand of filling she likes up north, we live in TX. She dusts hers with powdered sugar, but other than that pretty similar!

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