Kolacky are delicious cream cheese pastries with a fruit filling. The dough for these cookies is what makes them exceptional. The most popular fillings are peach, apricot, raspberry, and date but you can use whatever you like. This year I'm trying Michigan cherry preserves and cranberry marmalade. I always quadruple this recipe for the holidays. You better hide a few for Christmas day — these are the ones that go first!
Ingredients
- 3 ounces cream cheese
- 0.5 cups butter , softened
- 1 cup all-purpose flour
- 0.5 cups any flavor fruit jam
- 0.33 cups confectioners' sugar for decoration
Instructions
-
1
Gather all ingredients.
-
2
Mix cream cheese and butter together in a bowl until smooth.
-
3
Gradually stir in flour until just combined. Shape dough into a ball; cover the bowl and refrigerate for at least 3 hours or overnight.
-
4
Preheat the oven to 350 degrees F (180 degrees C).
-
5
Roll out dough on a floured pastry board to a thickness of 1/8 inch. Cut into 2 1/2-inch squares and place about 1/2 teaspoon of jam or preserves in the center.
-
6
Overlap opposite corners and pinch together. Place on ungreased baking sheets.
-
7
Bake in the preheated oven until golden, about 10 to 12 minutes. Cool on wire racks. Dust kolacky lightly with confectioner's sugar.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Cheese Babka
This Polish cheese babka is just like the one my grandmother served every Easter.
CAMPBELL'S All-In-One Creamy Chicken Stroganoff
This classic dish gets a chicken makeover and since the sauce, meat, veggies and noodles all cook together in one pot, dinner has never been easier! Season with freshly ground black pepper and sprinkle with chopped fresh parsley if desired.
Apple-Thyme Chutney
This is my favorite side for turkey or any type of roast and a staple on our Thanksgiving table. Making it in the slow cooker prevents splattering. I usually make it the day before, store in the fridge, and then heat over low heat the day of. You can also freeze or can it. For canning, I usually make a double batch, which makes 2 1-pint jars.