Description
Kolaczki Cookies with Strawberry Jam are delightful Eastern European pastries featuring a tender, buttery dough filled with sweet strawberry jam. Soft cream cheese and butter enrich the dough, which is lightly dusted with powdered sugar for a delicate finish. These bite-sized treats are perfect for festive occasions or a cozy afternoon snack.
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 8 ounces cream cheese (full-fat), softened to room temperature
- 1 teaspoon vanilla extract or almond extract
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour, spooned and leveled
- Extra flour, for dusting the work surface
Filling and Finishing
- 3 tablespoons strawberry jam (or raspberry, apricot, etc.)
- Water, to help seal the edges of the pastry dough
- Powdered sugar, for dusting and rolling
Instructions
- Mix Butter and Cream Cheese: Add the softened butter and cream cheese into a large mixing bowl. Beat at medium speed until creamy and smooth, creating the tender base for the dough.
- Add Flavoring: Mix in 1 teaspoon of vanilla or almond extract until combined, infusing the dough with a lovely aroma.
- Incorporate Salt and Flour: Add ½ teaspoon salt and the flour, one cup at a time, scraping the sides of the bowl between additions. Mix just until combined to keep the dough tender; avoid overmixing.
- Shape and Chill Dough: Transfer the dough onto a large piece of plastic wrap and flatten it into an approximately 8 x 8 inch square, about ¼ inch thick.
- Refrigerate Dough: Wrap the dough completely and refrigerate for at least 1 hour to firm up, aiding in easier handling and better texture.
- Preheat Oven and Prepare Baking Sheet: Set oven to 350°F (177°C) and line baking sheets with parchment paper.
- Prepare Work Surface: Dust counter with about 1/8 cup powdered sugar and unwrap chilled dough onto it to prevent sticking while rolling.
- Divide Dough: Cut dough in half; keep one half refrigerated while working with the other.
- Roll Out Dough: Roll out dough to between 1/8 and ¼ inch thickness. Trim edges to form an even square shape for uniform cookies.
- Cut Dough into Squares: Cut the dough into 2 ½ by 2 ½ inch squares and place them on the parchment-lined baking sheet.
- Add Jam Filling: Spoon about ½ teaspoon of jam into the center of each square for a sweet, fruity burst.
- Fold and Seal Cookies: Dab water on the underside of one opposite corner, fold it over the jam, then fold the other opposite corner over, overlapping about 1 inch to seal the filling inside.
- Repeat Folding: Repeat the folding process for all dough squares to prepare all cookies for baking.
- Bake Cookies: Bake for 12-14 minutes or until edges start to turn golden brown, indicating they are perfectly cooked.
- Cool Cookies: Remove from oven and let cookies cool on the baking sheet to set their shape and texture.
- Finish with Powdered Sugar: Dust cooled cookies with powdered sugar before serving for a classic, elegant touch.
Notes
- Keep the dough chilled until ready to use to prevent sticking and maintain cookie shape.
- You can substitute the strawberry jam with raspberry, apricot, or any preferred sweet jam.
- Do not overmix the dough to keep the texture tender and flaky.
- Use powdered sugar for rolling out the dough and dusting the finished cookies to avoid sticking and add sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
