Kolacky Cookies

These Kolacky Cookies are one of those classic holiday cookies that probably feel nostalgic to many of us. They have a soft, and buttery cream cheese dough that is filled with sweet fruit filling. They're tender, and delicate, and will always disappear first from a Christmas cookie tray!

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Course: Dessert

Cuisine: Polish

Keyword: Kolacky Cookies, Kolaczki Cookies, Polish Cookies

Prep Time: 18

Cook Time: 12

Chilling Time: 1

Total Time: 1 30

Servings: Cookies

Calories: 112kcal

Ingredients

1 cup Unsalted Butter (Softened)
8 oz Cream Cheese (Softened)
1/2 tsp Vanilla or Almond Extract
2 cups + 2 TBS All Purpose Flour
1/2 tsp Salt
Powdered Sugar
1/2 cup Thick Jam or Preserves

US Customary - Metric

Instructions

Add the Butter and Cream cheese to a large bowl and mix until they are smooth and creamy. 1 cup Unsalted Butter, 8 oz Cream Cheese
Add in the Vanilla or Almond Extract and mix it until combined. 1/2 tsp Vanilla or Almond Extract
Slowly add in the flour, and salt and mix just until it is all combined. You will have a sticky dough. 2 cups + 2 TBS All Purpose Flour, 1/2 tsp Salt,
Separate the dough into 2 equal portions, and flatten them each until they are about 1 inch thick. Cover them with plastic wrap and place them in the fridge for at least 1 hour.
Preheat the oven to 350 Degrees Fahrenheit, and line two baking sheets with parchment paper.
Lightly dust the counter top with powdered sugar. Take one portion of the dough and roll it out until it is about 1/4 inch thick. Powdered Sugar
Cut the dough with a pizza cutter or knife into 2 1/2 inch squares.
Place one teaspoon of jam into the center of each square. 1/2 cup Thick Jam or Preserves
Take two opposite corners and bring them into the center of each cookie, overlapping one over the other. Lightly wet your finger with water and gently press them together to seal.
Place the cookies at least 1 inch apart from each other onto a lined baking sheet.
Bake the cookies for 10 to 13 minutes or until the cookies are set, and the top edges are golden brown.
Remove from the oven and let them cool for 10 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
Sprinkle the tops with powdered sugar and enjoy.

Notes

Chill the Dough: The dough is soft and sticky once mixed, and it needs to be chilled. This will help it roll out easier and keep it from spreading.
Jam: We want to make sure we have a thick jam and don't add too much of it. Too much will likely spill out over the sides of the cookies when baking. Solo pastry filling works great too.

Nutrition