Description
Delight in these classic Polish Kolaczki Cookies, featuring a rich and tender cream cheese and butter dough filled with your choice of sweet jam or preserves. These delicate pastries are perfectly dusted with powdered sugar, baked until just golden, and ideal for festive occasions or a cozy tea time treat.
Ingredients
Scale
Dough
- 226 grams (1 cup, 2 sticks) unsalted butter, room temperature
- 226 grams (8 ounces) cream cheese, room temperature
- ¼ teaspoon vanilla extract
- ½ teaspoon kosher salt
- 270 grams (2 ¼ cups) all purpose flour
For Rolling and Filling
- Powdered sugar, for dusting and rolling
- Solo brand filling of choice (such as jam, preserves, or fruit spread) – about 1 teaspoon per cookie
Instructions
- Cream Butter and Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer in a large bowl, cream together the unsalted butter and cream cheese on medium-high speed until the mixture becomes light and fluffy, approximately 2 minutes.
- Add Vanilla and Salt: Mix in the vanilla extract and kosher salt until thoroughly combined, ensuring even seasoning throughout the dough.
- Incorporate Flour: With the mixer on low speed, gradually add the all-purpose flour until fully incorporated into a very thick and sticky dough.
- Divide Dough: Portion the dough into four equal parts, using a scale or estimating by sight. Place each portion between two sheets of plastic wrap or parchment paper and flatten to about ½ inch (1.27 cm) thick.
- Chill Dough: Refrigerate the flattened dough portions for 45 minutes to 1 hour until firm enough to handle. Longer chilling is acceptable but may require allowing dough to warm slightly before rolling.
- Preheat Oven: Set the oven to 350°F (175°C) to preheat while dough chills.
- Roll Dough: Lightly dust a clean work surface with powdered sugar. Remove one dough disc, dust the top with powdered sugar, and roll out to a square approximately ¼ inch (0.6 cm) thick. Keep remaining dough refrigerated during this process.
- Cut Squares: Using a pizza cutter or bench knife, slice the rolled dough into 2×2 inch (5×5 cm) squares.
- Fill and Seal: Spread about 1 teaspoon of your chosen filling diagonally from corner to corner on each square. Lightly dab water on one unfilled corner and fold it to meet the opposite corner, pressing firmly to seal and prevent filling leakage during baking. Transfer cookies to parchment-lined baking sheets.
- Bake Cookies: Bake for 14 to 18 minutes until cookies are just barely golden; they will retain a pale color but be firm to touch.
- Cool and Dust: Transfer baked cookies to wire racks to cool completely. Once cooled, dust generously with powdered sugar before serving.
- Storage: Store cookies covered loosely at room temperature for up to 3 days to avoid sogginess. Avoid airtight containers, instead covering gently with foil or plastic wrap.
Notes
- Use a scale for precise dough portions to ensure even baking.
- Chilling the dough is crucial for easy handling and to prevent spreading during baking.
- Choose your favorite filling like apricot, raspberry, or prune preserves for authentic flavors.
- If storing longer, avoid airtight containers to prevent soggy texture; consume within a few days for best freshness.
- Dust with powdered sugar only right before serving for optimal presentation.
