Polish Kolachki Cookies

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Ingredients

  • 2 sticks unsalted butter
  • 2 8 ounce packages Greek Cream Cheese
  • 2 1/2 cups flour plus additional for rolling
  • Fruit preserves
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 375 degrees. Line a baking pan with a silpat or parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat butter and cream cheese together on medium-high speed, until fluffy.
  • Scrape down sides of the bowl, and with the mixer on low, add flour and continue to mix until dough is smooth.
  • Turn dough onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight. Roll dough out to 1/8-inch thickness, and cut into rounds.
  • Add about ½ teaspoon of fruit preserves to the center of each cookie.
  • Bake for 10 minutes or until golden on the bottoms. When cool, dust with confectioner’s sugar.
  • These are best eaten the same day.

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