Kolacky (Polish Cookies)

Christmas is right around the corner, so it's time to start baking cookies. Kolacky is a Polish cookie filled with any type of jam you want, or even a nut filling. I like to sprinkle a bit of powdered sugar over them for decoration, but that's optional. In most recipes, you need to refrigerate the dough for a few hours before rolling it out. That's probably the best thing to do, but I lack patience, so I skip that step. The cookie crust might suffer a bit as a result, but honestly, I haven't noticed a big difference.


(This recipe came from my friend Terri. Thanks!!)

Butter and cream cheese

Add salt and flour

Put dough on table with some flour to prevent sticking

Roll out

Cut into squares, any size you want

Add jam and fold over

Kolacky
Serving Size = About 3 dozen

• 2 cups all-purpose flour
• 8 oz cream cheese, room temperature
• Pinch of salt
• 1/2 cup butter, room temperature
• About 1/2 - 3/4 cup of jam (or nut filling).
• Powdered sugar for decoration (optional)

1. In a bowl, mix together the cream cheese and butter until well combined (it will get shiny).
2. Add the salt and mix in the flour. Once it comes together to a ball, you can cover and refrigerate for a few hours, or, if you are impatient like me, go ahead and roll it out (about 1/8 of an inch, maybe a bit thicker). The last picture shows how thick they should be, ideally.
3. Cut into squares, any size, but mine are usually 2 1/2 - 3 inches.
4. Add about 1 teaspoon or jam (I added too much to several of them). Fold over one corner on each side, like you're swaddling a baby, and then pinch them slightly. (Above, I used apricot jam)
5. Bake for 15 - 20 minutes in an oven preheated to 350F. They will be lightly golden brown. Some jam might leak out, but it's ok. Also, keep an eye on them in the first few minutes in case a few unfold. If they do, just reach it and fold them back.
6. Remove from oven and cool on wire rack.
7. When cool, sprinkle on some powdered sugar.