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Polish Kolachki Cookies

Polish Kolachki Cookies

This recipe creates buttery, flaky pastries with a magical three-ingredient cream cheese dough that bakes into a tender, melt-in-your-mouth cookie. Each cookie holds a sweet jewel of fruit preserve in its center, making it a cherished holiday tradition. The dough contains no sugar, with all the sweetness coming from the fruit filling and a dusting of powdered sugar.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 servings
Calories: 152
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Unsalted Butter: 16 tablespoons (2 sticks), softened to room temperature
  • Cream Cheese: 16 ounces (2 packages, full fat), softened to room temperature
  • All-Purpose Flour: 2 1/2 cups, plus more for dusting your work surface
  • Fruit Preserves: About 1/2 cup of your favorite thick fruit preserves (apricot, raspberry, and prune are traditional)
  • Confectioner's Sugar: For dusting the finished cookies

Equipment

  • Stand mixer or hand mixer
  • Large bowl
  • plastic wrap
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Sharp knife or pizza cutter
  • Wire rack

Method
 

Instructions
  1. Make the Dough: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter and cream cheese together on medium speed until smooth and creamy. There should be no lumps.
  2. Add the Flour: Scrape down the sides of the bowl. With the mixer on low, gradually add the flour, mixing until it's just combined and a soft dough forms. Be careful not to overmix.
  3. Chill the Dough: Turn the dough out onto a lightly floured surface and gently gather it into a cohesive ball. Divide it in half, form each half into a flat disc, and wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours, or even better, overnight. This step is crucial for the texture and makes the dough much easier to handle.
  4. Prepare for Baking: When you're ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
  5. Roll and Cut: Take one disc of dough from the refrigerator. On a lightly floured surface, roll it out until it is about 1/8-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 2-inch squares.
  6. Fill and Fold: Place about ½ teaspoon of your chosen fruit preserves in the center of each square. To form the classic Kolachki shape, take two opposite corners of the square and bring them to the middle, overlapping them slightly. Press down firmly to seal the corners together so they don't pop open during baking.
  7. Bake the Cookies: Carefully place the formed cookies on your prepared baking sheets, about an inch apart. Bake for 10-12 minutes, or until the bottoms are lightly golden brown. The tops will still be pale.
  8. Cool and Dust: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cool, dust them generously with confectioner's sugar. These delicious Polish Kolachki Cookies are best enjoyed the same day they are made.

Notes

Ensure butter and cream cheese are at room temperature for a smooth dough. Use a thick fruit preserve or filling to prevent it from leaking during baking. The dough must be chilled for at least 2 hours; do not skip this step. Press the corners together firmly to prevent the cookies from opening while baking.