Polish Kolaczki Cookies Recipe
Just think of cheese danish pillows dusted in sweet powdered sugar. These little bites of heaven are perfectly sweet with a hint of savory.
Lunch & Dinner
About this Recipe
By: Kelli South
Kolaczkis are amazing cookies that be made with all types of fillings, anything from jam and jelly to cheeses and nuts. I am a huge fan of a cheese filling on any cookie or danish and using it in a kolaczkis makes the cookie even more creamy, crumbly.
4 OZ Cream Cheese, room temperature
1 1/2 Sticks of Butter (6oz), room tepmerature
1 1/4 Cups Flour
1/4 Cup Powdered Sugar, sifted
1 Egg, beaten
Granulated sugar for dusting
Cream Cheese Filling:
4 OZ Cream Cheese
2 Tbps Powdered Sugar, sifted
1/8 tsp Vanilla
Kolaczkis are something that been in my family for generations. This year my grandmother gave me my great-great grandmother’s and great aunts recipes! I was fortunate enough to have 3 out of 4 great grandparents, on my father’s side, until I was in high school. Kolaczkis have been being made by my family years, and I have created my own recipe by melding and updating my family’s recipes with my own.
Step by Step Instructions
In a medium size bowl, beat cream cheese with butter until fluffy. Next, add flour 1/2 C at a time and mix thoroughly. Chill dough for at least one hour in the fridge, I prefer to leave mine in the fridge overnight.
Preheat oven to 350 degrees. In a small bowl, beat cream cheese, powdered sugar and vanilla on low speed until thoroughly mixed, scraping down sides of bowl. Set aside.
On a flour/ sugar surface (1/3 flour, 1/3 granulated sugar, 1/3 powdered sugar), roll out to do 1/4″ thick and roll nice and evenly into a square or rectangle. Measure and cut out 2in by 2in squares. Place 1-2 tsp in each square. Overlap opposite corners over the cheese filling. Brush a little of the beaten egg wash on one corner and press the other corner over it to seal together. Bake for 12-14 minutes, or until the edges turn brown. DO NOT OVER BAKE.
Take cookies out of oven and let cool for 2 minutes. Transfer to a cooling rack. Let cookies completely cool and dust with powdered sugar.
Cut into 2″x2″ squares at 1/4″ thick. I took some edges because they were not a workable shape. One of my favorite things about kolaczkis is that I get to play with the dough! I like to use a sewing measuring tape to measure dough since it is nice and flexible.
Cook on parchment paper to prevent cookies from sticking to the bottom of the pan. Use egg wash on the 2 corners of the cookies you are sticking together. The egg wash will create a binding for the dough to stick together.