Description
Flaky, buttery Polish Kolaczki cookies filled with sweet fruit preserves and dusted with powdered sugar. Perfect for holidays, gatherings, or cozy moments with tea or coffee.
Ingredients
8 oz cream cheese, softened
1 cup unsalted butter, softened
2 cups all-purpose flour
1/4 tsp salt
1/2 tsp vanilla extract (optional)
3/4 cup fruit preserves or jam (apricot, raspberry, or plum)
Powdered sugar, for dusting
Instructions
- Cream the softened butter and cream cheese together in a large mixing bowl until light and fluffy.
- Add vanilla extract if using and mix well.
- Gradually mix in the flour and salt until a soft dough forms.
- Divide the dough into two discs, wrap in plastic wrap, and chill in the fridge for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one dough disc to 1/8-inch thickness.
- Cut dough into 2-inch squares and place 1/2 teaspoon of fruit preserves in the center of each square.
- Fold two opposite corners over the filling and press gently to seal. Use a dab of water if needed.
- Transfer cookies to the baking sheet and repeat with remaining dough.
- Bake for 12-15 minutes or until edges are lightly golden.
- Let cookies cool completely, then dust with powdered sugar before serving.
Notes
Use thick fruit preserves to prevent leakage during baking.
If dough cracks while rolling, let it sit at room temperature to soften slightly.
Don’t overfill to avoid opening during baking.
Store in an airtight container for up to 5 days or freeze (without sugar) for 2 months.
- Prep Time: 20 minutes (plus 1 hour chilling)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
