Description
Kolaczki Cookies are traditional Eastern European pastries made from a tender cream cheese and butter dough, filled with a sweet jam center. These delightful cookies have a slightly flaky texture and are perfect for tea time or dessert, finished with a dusting of powdered sugar for a delicate sweetness.
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 8 ounces cream cheese, full-fat and softened to room temperature
- 1 teaspoon vanilla extract (or almond extract)
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour, spooned and leveled
Filling and Finishing
- 3 tablespoons strawberry jam (or raspberry, apricot, Solo Pastry filling)
- Water (to help seal the edges of the pastry dough)
- Powdered sugar (for rolling out dough and dusting finished cookies)
- Extra flour (for dusting counter during rolling)
Instructions
- Combine Butter and Cream Cheese: Place the softened butter and cream cheese into a large mixing bowl and beat at medium speed until creamy and smooth.
- Add Flavoring: Mix in the 1 teaspoon of vanilla or almond extract until well incorporated.
- Incorporate Salt and Flour: Add ½ teaspoon salt and the flour in increments (about one cup at a time), stopping to scrape sides of the bowl until just combined. Avoid overmixing to keep dough tender.
- Form Dough: Transfer dough onto a large piece of plastic wrap. Press and flatten it into a rough 8-inch square about ¼ inch thick.
- Chill Dough: Cover the dough fully with plastic wrap and refrigerate for at least one hour to firm up.
- Preheat Oven: When ready, preheat oven to 350°F (175°C).
- Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside.
- Dust Surface: Sprinkle 1/8 cup powdered sugar on your work surface to prevent sticking. Unwrap chilled dough and place it on the powdered sugar.
- Divide Dough: Cut the dough in half; cover and refrigerate unused half to keep cool while working.
- Roll Out Dough: Roll the dough out to between 1/8 and ¼ inch thickness, trimming edges into an even square.
- Cut Dough Squares: Slice the square dough into smaller 2½-inch by 2½-inch squares and place them spaced on the baking sheet.
- Add Filling: Spoon about ½ teaspoon of your chosen jam into the center of each square.
- Seal Pastries: Dab a little water on the underside of one corner of the square, then fold that corner over the filling.
- Fold Opposite Corners: Take the opposite corner and fold it over the first fold, overlapping by about 1 inch to enclose the filling.
- Repeat Folding: Continue folding all remaining squares the same way.
- Bake: Place baking sheets in the oven and bake cookies for 12 to 14 minutes, or until edges begin to turn golden brown.
- Cool Cookies: Remove from oven and allow cookies to cool on the baking sheets.
- Dust with Sugar: Before serving, generously sprinkle cooled cookies with powdered sugar.
Notes
- Use full-fat cream cheese and unsalted butter for best flavor and texture.
- Make sure dough is well chilled to prevent spreading during baking.
- Powdered sugar on the work surface helps prevent sticking without toughening the dough.
- You can use various fruit jams or preserves as filling according to your preference.
- These cookies freeze well; store baked cookies in an airtight container.
