Kolaczki Recipe (Polish Jam Cookies) Directions:
Beat the butter and cream cheese together until smooth. Gradually mix in the flour just until a soft dough forms.
Divide the dough into two portions, flatten into discs, wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Working with one disc at a time, roll the dough to 1/8-inch thickness on a lightly floured surface. Cut into 2-inch squares. Gather and reroll the scraps as needed.
Place about 1/2 teaspoon of preserves in the center of each square.
Fold two opposite corners over the filling, overlapping them slightly. Lightly moisten the contact point with water and press firmly to seal.
Arrange the cookies on the prepared baking sheets, leaving space between them. If the dough has softened, refrigerate the shaped cookies for 15–20 minutes before baking.
Bake for 12–15 minutes per batch, until the edges and bottoms are lightly golden.
Let the cookies firm up briefly on the baking sheets, then transfer carefully to a wire rack. Cool completely before dusting with powdered sugar.
Practical Woman's Secret
Keep the second dough disc refrigerated while shaping the first. Cold dough and a firmly pressed overlap help the cookies hold their folded shape without letting the preserves escape.
Serving and Storage
Serve completely cooled so the filling has time to set. Store in an airtight container with parchment between layers. For longer storage, freeze the cooled cookies without powdered sugar, then thaw and dust before serving.
Nutrition Information
Estimated per serving: 1 cookie, based on 48 cookies and all listed powdered sugar
Calories: 85 kcal
Protein: 1 g
Carbohydrates: 7 g
Fat: 6 g
Fiber: 0 g
Sugar: 3 g
Sodium: 15 mg
I'm waiting for your comments! Enjoy!
