Kolaczki Cookies Recipe
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Ingredients: |
Ingredients: Kolaczki Cookies by Ann McKenna (these Polish cookies were made every Christmas by my (Polish speaking only) grandmother
Ingredients
1 cup unsalted butter softened
8 ounces cream cheese softened
½ teaspoon almond or vanilla extract (other flavor extracts can be used)
½ teaspoon salt
2 cups all purpose flour
3 tablespoons Raspberry jam or Apricot preserves, use a nice thick jam
water to seal pastry dough
powdered sugar for rolling dough and dusting on finished cookies (dont skip
this step)
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Directions: |
Directions:Instructions
1. In a large mixing bowl cream together butter and cream cheese until smooth (at medium-high speed). Beat in the almond or vanilla extract.
2. Mix together the flour and salt in a separate bowl. Then add the salt and all-purpose flour to the cream cheese/butter. Do not over mix to keep the pastry light and flaky.
3. Once the dough is combined form it into a ball and dump it onto a large piece of plastic wrap. Flatten the dough down into a square shape and cover it completely with plastic wrap. Place it in the refrigerator to chill for 45 minutes to 1 hour.
4. When the dough has chilled, sprinkle a clean work surface and a rolling pin with powdered sugar.
5. Cut the dough into 2 1⁄2 inch squares. (Re-roll the scraps to cut more cookies.)
6. Preheat the oven to 350°F.
7. Carefully transfer the squares to the prepared baking sheets and spoon 1⁄2 teaspoon of jam in the middle of each square.
8. Cross one corner of the pastry square over the jam filling. Rub a small drop of water on the corner of the pastry square and then seal the cookie by overlapping with the opposite pastry square corner. Carefully pinch the dough to seal it with your thumb and index finger.
9. Bake for 10 to 12 minutes until the edges are just slightly golden. Transfer the cookies to a cooling rack after 3 minutes to cool completely.
10. Sprinkle with powdered sugar before serving and enjoy!
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