Kolaczki are Polish Cream Cheese Cookies. They are a flaky pie crust like cookie filled with assorted jams, cheese or poppy seed mixture.
Preheat oven to 375 Degrees F and line a baking sheet with parchment paper.
In a large bowl, beat cream cheese with butter until light and fluffy. Add flour, 1 cup at a time, and mix well. Divide dough into quarters. Wrap each quartered dough in plastic and refrigerate for at least 1 hour.
Roll out dough 1/4 inch thick on a silicone mat or a surface that has been dusted with equal parts confectioners’ and granulated sugars (not flour), Mom just used granulated sugar.
Using a pastry wheel or pizza cutter, cut dough into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling, pressing dough together to seal. ( Brush a tiny bit of beaten egg white on the dough where you want it to stick together to help it stick better. This will help prevent it from unsticking during baking)
Bake for 12-15 minutes or when corners start to brown. Cool completely and dust with confectioners’ sugar.
**These can be difficult to keep closed while baking. It’s important to give the two ends you are bringing together a good pinch to keep sealed. Adding a bit of water or egg wash will also act as a glue to hold it together as well.
Kolaczki are best eaten the same day or within a day or two. Dust with powdered sugar just before serving.
These can be frozen unbaked. Fill them and freeze on a parchment-lined sheet pan. When completely frozen, transfer to a freezer-safe container separated by sheets of parchment paper.
Don’t freeze baked kołaczki. When defrosted, they will be soggy.