Polish Kolaczki
Tender, buttery Polish Kolaczki just like the ones I grew up with every Christmas. Soft cream cheese dough wrapped around sweet fruit preserves and finished with a snowfall of powdered sugar. Simple, nostalgic, and completely irresistible.
Servings: 24
Calories: 163kcal
Ingredients
- 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 are traditional
- ¼ cup powdered sugar for dusting
Instructions
- In a large bowl, beat 8 ounces cream cheese and 1 cup butter until smooth and creamy. Add 2 cups flour and ¼ teaspoon salt, mixing just until a soft dough forms.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
- Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to about ⅛ inch thick. Cut into 2½-inch squares using a pastry wheel or knife.
- Place ½ teaspoon fruit preserves in the center of each square. Fold two opposite corners over the filling, slightly overlapping, and press gently to seal. (You can use a dab of water or egg white to help them stay closed.)
- Arrange cookies on the prepared sheets, spacing slightly apart. Bake 12 to 15 minutes, or until lightly golden at the edges.
- Cool on a wire rack, then dust generously with powdered sugar before serving.
Video
Notes
- Dough Needs Chilling: That hour in the fridge isn’t optional. The dough is soft, and chilling keeps the cookies from spreading while they bake.
- Use Thick Preserves: Watery jam will leak out everywhere. Go for thick fruit preserves — apricot, raspberry, plum — anything that holds its shape.
- Don’t Overfill: ½ teaspoon looks tiny, I know, but more will ooze out in the oven. The dough is delicate and bakes quickly.
- Help Them Seal: If your corners don’t want to stay closed, dab a tiny bit of water or egg white before folding.
- Roll Evenly: Aim for about ⅛-inch thickness. Thinner tears, thicker won’t bake properly.
- Cooling Is Important: Dust with powdered sugar only once the cookies are completely cool, or it melts right in.
- Make-Ahead Friendly: You can refrigerate the dough overnight or freeze the baked cookies. They thaw beautifully.
Nutrition
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 57mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
