Kolacky Cookies

122

By Chef Eddy Van Damme

Prep Time:

25m

Bake/Cook Time:

11m - 13m

Yield:

36 cookies

These two-bite low-sugar cookies are also known as "kolache cookies" and have been made by mothers and grandmothers for generations. The cream cheese in Chef Eddy's recipe adds a delectable tang to this traditional recipe. Fill with your favorite jam and start your own tradition!

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Ingredients

1/2 package (4 oz) cream cheese, room temperature
11 tablespoons butter, soft
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1/2 teaspoon salt
2 teaspoons lemon zest, no white bitter pith
1 1/3 cups all-purpose flour*
1 cup jam or fruit spread of choice
2 tablespoons Imperial Sugar Confectioners Powdered Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Line cookie sheets with parchment paper. Set aside.
Blend cream cheese and soft butter on low speed.
Add sugar, salt, and lemon zest.
Sift and add flour. Mix until just combined.
Place a large sheet of plastic food film on the countertop. Place dough onto it and press into a square or rectangle.
Place a plastic sheet on top and gently roll to 1/8-inch thick and 7 1/2 inches wide. Place cookie dough on a cookie sheet and place in freezer until firm enough to cut, about 15 minutes.
Remove plastic and cut into 2 1/2-inch squares.
Drop a generous teaspoon of jam in center of each. Bring to corners together and pinch dough to firmly connect.
Place on a cookie sheet and bake for approximately 11 minutes or until golden brown.
Let cool on rack and sprinkle with powdered sugar before serving.

Rate & Review

Robin

Dec 11, 2017

I've been making these for years. I've also take the dough and make a rounded tablespoon on put into a mini muffin tin. Take my tart tamper and make a "well" and put the filling in and bake. Then I drizzle with a powdered sugar glaze.