Kolachki
Kolachki are tender cream-cheese pastry cookies filled with jam, perfect for holidays, tea or gifting.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened Keep ingredients cold but soft enough to beat.
- 8 oz cream cheese, softened Traditional ingredient for texture.
- 1/2 cup powdered sugar, plus extra for dusting Increase by 2 tablespoons for a sweeter dough.
- 1 teaspoon pure vanilla extract Adds flavor.
- 2 cups all-purpose flour Gluten-free option available.
- 1 pinch fine salt Enhances flavor.
Filling
- 3/4 to 1 cup jam or fruit preserves Apricot, raspberry, or plum recommended.
Optional Egg Wash
- 1 large egg For glossy finish.
- 1 tablespoon milk Mix with the egg for egg wash.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- In a bowl, beat butter and cream cheese until smooth.
- Add powdered sugar and vanilla; beat until combined and fluffy.
- Stir in flour and salt until the dough just comes together.
- Shape dough into a disk, wrap, and chill for at least 1 hour.
Assembly
- On a lightly floured surface, roll dough to about 1/8-inch thickness.
- Cut into 2.5- to 3-inch squares.
- Place about 1/2 teaspoon jam in the center of each square.
- Fold each corner into the center, leaving a small hole for the jam.
- Brush lightly with beaten egg and milk mixture if using.
Baking
- Arrange on prepared sheets 1 inch apart and bake for 12–15 minutes.
- Cool on racks and dust with powdered sugar when cool.
Notes
Store cookies in an airtight container for up to 3-4 days at room temperature or freeze for up to 3 months.