KOLACKY POLISH CHRISTMAS COOKIES RECIPES

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KOLACZKI: POLISH CHRISTMAS COOKIES [BEST RECIPE!] | POLONIST



Kolaczki: Polish Christmas Cookies [Best RECIPE!] | Polonist image

Wow your party guests - and Santa himself - with these crunchy Kolaczki cookies! Soft, buttery, fruity - there's nothing better for the festive season.

Provided by Kasia

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 60

Number Of Ingredients 6

3 cups (375 g) plain flour
3 sticks (345 g) butter
8 oz (230 g) cream cheese
1 egg yolk
28 oz fruit jam of your choice
icing/powdered sugar, for sprinkling 

Steps:

  • Preheat the oven to 356°F / 180°C
  • Sift the flour onto a pastry board and chop the butter in (like you would do for a shortcrust pastry). 
  • Add cream cheese and egg yolk and knead the dough quickly. If necessary - sprinkle with flour. To make the dough easier to roll out, wrap it into cling film and place in the fridge for 20-30 minutes.
  • Roll out the dough into a thickness of 3-4 mm (1/8 inch). Cut the dough in 2 1/2 inch squares. Transfer the squares to a parchment-lined baking sheet.
  • Put a teaspoon of jam on the centre of each square, and wrap the corners -one on top of the other - to create an open envelope.
  • Bake for 20 minutes until golden. Leave to cool. Sprinkle with powdered sugar.

Nutrition Facts : Calories 86 calories, CarbohydrateContent 16 grams carbohydrates, CholesterolContent 7 milligrams cholesterol, FatContent 2 grams fat, FiberContent 0 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 5, SodiumContent 30 grams sodium, SugarContent 9 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat

KOLACKY RECIPE | EPICURIOUS



Kolacky Recipe | Epicurious image

Various Central European countries have their own variations on these popular filled cookies, sometimes spelled _kolache_ or _kolace_. Some are made with a yeast dough, others with cream cheese or even ice cream. The cream cheese dough is the most popular for the Polish version of these rich cookies.

Provided by Barbara Grunes

Yield Makes 36 cookies

Number Of Ingredients 6

6 ounces (about 3/4 cup) cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
About 3/4 cup prepared poppy-seed, apricot, or prune filling or thick jam of choice
Sifted confectioners' sugar for dusting

Steps:

  • 1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, and sugar on medium speed until light, about 2 minutes. On low speed, gradually beat in the flour just until mixed. The dough will be soft and sticky.
  • 2. Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day.
  • 3. Preheat the oven to 350°F. Lightly grease or spray cookie sheets.
  • 4. Dust a pastry cloth or board with flour or confectioners' sugar. Remove 1 dough disk from the refrigerator and place it on the pastry cloth. Keep the remaining dough disk refrigerated. Roll out the dough into a square or rectangle 1/8 inch thick. Cut into 2 1/2-inch squares.
  • 5. Place 1 teaspoon of the filling in the center of each square. Pull 2 opposite corners of the square into the middle, and pinch the edges together to seal. Place the cookies on the prepared cookie sheets, spacing them about 1 1/2 inches apart. Repeat with the remaining dough and filling.
  • 6. Bake in the center of the oven until lightly golden, 12 to 15 minutes. Let cool on the cookie sheets for 1 to 2 minutes, then transfer to wire racks. Dust the tops with sifted confectioners' sugar while still warm, then let cool completely.

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