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Kolaczki Polish Cookies

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Traditional Polish cream cheese cookies with a flaky pastry dough filled with jam, dusted with powdered sugar.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 to 2 cups jam or fruit preserves (e.g., raspberry, apricot)
  • Powdered sugar for dusting

Instructions

  1. In a large bowl, cream together the softened cream cheese and butter until light and fluffy.
  2. Add vanilla extract and salt; mix well.
  3. Gradually add flour while mixing on low speed until a stiff dough forms.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to 1 hour.
  5. Preheat oven to 350°F (175°C).
  6. On a lightly floured or granulated sugar-dusted surface, roll out the dough to about 1/8 inch thickness.
  7. Cut dough into 2-inch squares.
  8. Place about a teaspoon of jam in the center of each square.
  9. Fold opposite corners over the filling, pinching the edges to seal well.
  10. Place the cookies on parchment-lined baking sheets.
  11. Bake for 15 to 20 minutes until the edges just begin to brown.
  12. Cool the cookies on wire racks, then dust generously with powdered sugar before serving.

Notes

Use a firm jam to prevent leaking during baking. Chilling the dough is important to make rolling and folding easier. You may dust the surface with granulated sugar when rolling for a slightly sweet coating.

Nutrition

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