POLISH DESSERTS KOLACZKI RECIPES

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.

Steps:

• Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
• In medium bowl, beat Filling ingredients with electric mixer on medium speed 1 to 2 minutes or until smooth and creamy. Set aside.
• In large bowl, break up cookie dough. Stir or knead in remaining Cookie ingredients until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 32 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Make 1-inch indentation in center of each ball with back of floured round metal measuring 1/2 teaspoon. Spoon about 1 1/2 teaspoons cream cheese filling in center of each cookie.
• Bake 10 to 14 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Immediately, spoon about 1/2 teaspoon preserves onto cream cheese filling; sprinkle with sparkling sugar. Cool completely, about 30 minutes. Store covered in airtight container in refrigerator up to 1 week.