KOLACZKI POLISH COOKIES
Kolaczki Polish Cookies are made with cream cheese, butter, and flour, and filled with a sweet fruit filling. They’re as tasty as they are pretty, making them a perfect addition to any Christmas cookie plate. A dusting of powdered sugar turns these cookies into a true showstopper.
Equipment
- Baking Cookie Sheets
- Measuring cups
- Pizza Cutter
- Rolling Pin
- Parchment paper
- Plastic Wrap
Ingredients
For the Pastry Dough:
- 8 ounces cream cheese (250 g) at room temperature
- 250 grams unsalted butter at room temperature
- 2½ cups unbleached all-purpose flour sifted, plus more for rolling
Filling:
- 1-1½ cups pastry fruit filling plum, apricot pastry filling
For Sealing and Finishing:
- water to seal pastry dough
- 1/3 cup powdered sugar for dusting finished cookies
- 9 grams vanilla sugar (optional) for dusting finished cookies
Instructions
- Place the sifted flour, cream cheese, and butter in a large bowl. Mix the ingredients with a pastry cutter or fork until they start to come together, then knead the dough with your hands until smooth. The dough should be soft and slightly sticky.
- Once the dough is well mixed, divide it into two equal portions and flatten each into a disk. Wrap them separately in plastic wrap and refrigerate for at least one hour to firm up. When ready to bake, work with one disk at a time.
- Preheat the oven to 350°F and line baking sheets with parchment paper or a silicone baking mat.
- Remove one dough disk from the refrigerator and place it on a lightly floured surface. Let it sit at room temperature for about 10 minutes before rolling.
- Roll out the dough on a silicone mat or clean surface, sprinkling a little flour to prevent sticking. Roll the dough into a square or rectangle about ⅛ inch thick, keeping the thickness as even as possible for uniform baking.
- Using a fluted pastry cutter or pizza cutter, trim the edges of the dough and cut it into 2-inch squares.
- Place about ½ teaspoon of your chosen filling in the center of each square. Be careful not to overfill, or the filling may spill out during baking.
- To shape the kolaczki cookies, dab a little water on one corner to help seal the opposite point. Fold one corner over to the center, then fold the opposite corner over. Press gently to seal, making sure the cookies stay closed during baking. Tip: it’s often easier to pick up the square, add the filling in your hand, and then fold and seal.
- Place the cookies on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Repeat with the remaining dough and filling.
- Bake in the preheated oven at 350°F for 18 to 20 minutes, or until the edges are lightly golden brown.
- Once baked, transfer the cookies to a cooling rack to cool completely. In a small bowl, mix the powdered sugar with vanilla sugar. Dust the cooled cookies with the mixture, then serve. Enjoy! Smacznego!
Notes
- Be sure to let the dough chill completely before rolling it out.
- To dust the cookies with powdered sugar, use a fine mesh strainer—add a spoonful of sugar to the strainer and gently shake or tap it over the cookies.
- Store the cookies in an airtight container in the refrigerator for up to one week. You may want to dust them with a bit more powdered sugar before serving.
Nutrition
Calories: 57kcalCarbohydrates: 8gProtein: 0.5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 3mgPotassium: 10mgFiber: 0.2gSugar: 3gVitamin A: 80IUVitamin C: 1mgCalcium: 3mgIron: 0.2mg
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