Kolaczki Cookies
These buttery European cookies are flaky and delicious. Filled with jams and fruit fillings and dusted with icing sugar, they are the perfect cookie to serve to your friends and family.
Equipment
- Rolling Pin
- Artisan Kitchenaid Mixer
- Baking Sheet
Ingredients
- 1 cup butter softened
- 1 8oz package cream cheese room temperature
- 1/4 teaspoon vanilla extract
- 2 1/4 cup all purpose flour
- 1/2 tsp salt
- 1 cup fruit filling or jam of choice see above sections for filling options and tips
- 1/2 cup icing sugar sifted to avoid lumps
Instructions
- Cream your butter or margarine with the cream cheese for about 3 minutes on medium speed. It should be light and fluffy. After this, add in the vanilla extract and mix for another 30 seconds or until it is completely blended in.
- Combine flour and salt in a medium bowl. Add it to the butter mixture in four intervals, mixing well after each addition. Wrap the dough in plastic wrap and refrigerate for a minimum of one hour.
- Heat your oven to 350°F. Roll the dough onto a floured surface into about a 1/4-inch thick rectangle 14×16 inches or so.
- Use a sharp knife or pizza cutter to “square” the dough up and create smooth edges all the way around.
- Cut into 2 inch squares and scoop 1/2 teaspoon or less filling into each one. I suggest spooning the filling and folding a kolaczki first to gauge how much filling your dough can handle and then spoon the rest.
- Fold over the first corner of the square, dab with a bit of beaten egg white (helps the pieces stick together) and fold over the second corner. It is important to pinch the folded edge down onto the cookie to secure it. If you have time, let it sit for 30 minutes before baking.
- Bake for 15 minutes or until delicately browned on the outer edges.
- Sprinkle some icing sugar over the cookies once completely cooled. If you put the icing sugar on when the cookies are too warm, it will melt and disappear into them.
- Smacznego! (enjoy your meal!)
Notes
For best flavour and texture, eat within 3-4 days. I like to heat them up slightly before serving. See "Batch and Storage" section for freezing information.