Polish Kolaczki Cookies
Creamy, flaky, and delightfully jam-filled, Polish Kolaczki Cookies are the kind of treat that disappears faster than you can say "bake more."
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 cups All-purpose flour
- 1 cup Butter, chilled and diced
- 1 cup Cream cheese, softened
- 1/2 cup Granulated sugar (for dusting)
- 1 cup Filling (jam, preserves, or cheese) Fruit jam such as apricot or raspberry works beautifully.
Instructions
- In a large bowl, combine 2 cups all-purpose flour, 1 cup chilled and diced butter, and 1 cup softened cream cheese. Use a pastry cutter, two forks, or your fingertips to mix until the dough comes together and is smooth but not overworked.
- Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least one hour.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut the dough into 2-inch squares and place about a teaspoon of your chosen filling in the center of each square.
- Fold two opposite corners of each square to the center so they touch, pressing gently to seal. Transfer the cookies to a parchment-lined baking sheet.
- Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until the edges are just beginning to turn golden.
- Allow the cookies to cool on a wire rack before dusting lightly with 1/2 cup granulated sugar.
Notes
Store kolaczki in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked kolaczki for up to 2 months.