Description
Polish Kolaczki are delicate, flaky cream cheese cookies filled with sweet fruit preserves, traditionally apricot, raspberry, or plum. These buttery pastries are lightly dusted with powdered sugar.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup fruit preserves (apricot, raspberry, or plum preferred)
- ¼ cup powdered sugar, for dusting
Instructions
- In a large bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Add the all-purpose flour and salt, mixing just until a soft dough forms.
- Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour, or up to overnight.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to approximately 1/8 inch thickness. Cut into 2½-inch squares.
- Place about ½ teaspoon of fruit preserves in the center of each square. Fold opposite corners over the filling, overlapping slightly, and press the edges to seal.
- Arrange the filled cookies on the prepared baking sheets, spacing them slightly apart. Bake for 12 to 15 minutes until edges are lightly golden.
- Allow to cool on wire racks. Dust with powdered sugar before serving.
Notes
- Prep Time: 40 minutes
- Cook Time: 12 to 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 12g
- Carbohydrates: 18g
- Protein: 3g