KOłACZKI: POLISH CHRISTMAS COOKIES FILLED WITH JAM
Wow your party guests - and Santa himself - with these crunchy Kołaczki cookies! Soft, buttery, fruity - there's nothing better for the festive season.
Provided by Kasia
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 356°F / 180°C
- Sift the flour onto a pastry board and chop the butter in (like you would do for a shortcrust pastry).
- Add cream cheese and egg yolk and knead the dough quickly. If necessary - sprinkle with flour. To make the dough easier to roll out, wrap it into cling film and place in the fridge for 20-30 minutes.
- Roll out the dough into a thickness of 3-4 mm (1/8 inch). Cut the dough in 2 1/2 inch squares. Transfer the squares to a parchment-lined baking sheet.
- Put a teaspoon of jam on the centre of each square, and wrap the corners -one on top of the other - to create an open envelope.
- Bake for 20 minutes until golden. Leave to cool. Sprinkle with powdered sugar.
Nutrition Facts : Calories 86 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 5, Sodium 30 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
POLISH KOLACKY COOKIES
Bake a batch of our Polish Kolacky Cookies for your next holiday party! Our scrumptious Polish Kolacky Cookies get their creamy texture from PHILADELPHIA Cream Cheese and fruity flavor from apricot and raspberry filling.
Provided by My Food and Family
Categories Festive 2018
Time 2h15m
Yield 24 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Combine flour and baking powder. Beat butter, cream cheese and granulated sugar in large bowl with mixer until light and fluffy. Gradually beat in flour mixture.
- Divide dough into thirds; shape each into ball. Flatten each ball slightly; wrap separately in plastic wrap. Refrigerate 1 hour.
- Heat oven to 350°F. Roll out 1 ball of dough into 1/8-inch thickness on lightly floured surface. Cut into 2-1/2-inch squares, rerolling trimmings as necessary. Spoon about 1/2 tsp. pastry filling onto center of each square. Use finger tip to lightly moisten 2 opposite corners of each dough square with water, then overlap corners in center and press together to seal. Place, filling sides up and 1 inch apart, on baking sheet. Repeat with remaining dough.
- Bake 13 to 15 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Sprinkle lightly with powdered sugar before serving.
Nutrition Facts : Calories 40, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
KOLACKY-POLISH CHRISTMAS COOKIES. RECIPE - (4/5)
Provided by sleepy-writer
Number Of Ingredients 3
Steps:
- Beat butter and cream cheese in large bowl with electric mixer at medium speed until smooth and fluffy. Gradually add flour; beat at low speed until mixture forms soft dough. Divide dough ball in half; wrap each half in plastic wrap. Refrigerate 1 hour or until firm. Preheat oven to 375*F. Roll out dough, half at a time, on floured surface to 1/8-inch thickness. Cut into 2-1/2 inch squares. Spoon 1 tsp. preserves into center of each square. Bring up two opposite corners to center; pinch together tightly to seal. Fold sealed tip to one side; pinch to seal. Place 1-inch apart on ungreased cookie sheets. Bake 10 to 13 minutes or until lightly browned. Remove to wire racks; cool completely. Merry Christmas from....Aj The original Polish Prince.
GRANDMA'S KOLACKY COOKIES
A cookie recipe given to me by my husband's Polish grandma (busia) that I have to double because they fly off the plate -- one recipe for them and one for me! My favorite Solo filling is Apricot, but any are wonderful.The pronounciation is "Kolatchkie", but I've never seen it spelled any other way than Kolacky! (Dough can be refrigerated and cookies frozen after making.)
Provided by Mareesme
Categories Dessert
Time 1h20m
Yield 5-6 dozen
Number Of Ingredients 5
Steps:
- Cut butter into flour with two forks to resemble small peas, as you would pie crust. Stir in sour cream with serving spoon and mix well.
- Form into 2 balls and store, covered, in refrigerator to chill. Taking out one ball at a time, dust each with flour and roll on floured surface to approximately 1/8 thickness. (Note: If dough starts tearing, it may need more flour or to be chilled a bit more.).
- Cut with larger round cookie cutter or coffee cup, Fill center with approximately 1-2 teaspoons Solo, Bring up each side and pinch to close.
- Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy!
Nutrition Facts : Calories 805.7, Fat 60.5, SaturatedFat 37.7, Cholesterol 158.4, Sodium 506.1, Carbohydrate 57.9, Fiber 2, Sugar 1.1, Protein 8.8
EASY KOLACKY
This simple Czech cream cheese pastry, pronounced kolotch-key, is a very old holiday favorite. Using Solo®-brand filling found in the baking aisle is a delicious time-saver. The prune flavor is scrumptious!
Provided by mommymeggy
Categories Bread
Time 3h42m
Yield 36
Number Of Ingredients 6
Steps:
- Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
- Preheat an oven to 375 degrees F (190 degrees C).
- On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
- Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 14.4 g, Cholesterol 20.4 mg, Fat 7.4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 4.6 g, Sodium 58.8 mg, Sugar 6.9 g
SOPHIE'S KOLACKY
This is my grandma's (Sophie) kolacky recipe, and it probably came from her grandmother in Poland. My family can't get enough of these at Christmas.
Provided by Peggy Malecki
Categories Bread Holiday Bread Recipes
Time 1h35m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- Using a pastry blender or food processor, cut butter into cream cheese.
- In a small bowl, sift dry ingredients together except for confectioners' sugar.
- Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
- Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
- Roll dough to 1/4-inch thickness.
- Using a cookie cutter or glass, cut into about 3 inch diameter cookies. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression.
- Bake for about 20 minutes (until lightly golden). Let cool on a cookie rack. Dust lightly with confectioners' sugar. Store in an airtight container
Nutrition Facts : Calories 216.4 calories, Carbohydrate 21.9 g, Cholesterol 37.5 mg, Fat 13.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 185.8 mg, Sugar 2.3 g
KOLACKY
Provided by Barbara Grunes
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Condiment Chill Party Jam or Jelly Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 36 cookies
Number Of Ingredients 6
Steps:
- 1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, and sugar on medium speed until light, about 2 minutes. On low speed, gradually beat in the flour just until mixed. The dough will be soft and sticky.
- 2. Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day.
- 3. Preheat the oven to 350°F. Lightly grease or spray cookie sheets.
- 4. Dust a pastry cloth or board with flour or confectioners' sugar. Remove 1 dough disk from the refrigerator and place it on the pastry cloth. Keep the remaining dough disk refrigerated. Roll out the dough into a square or rectangle 1/8 inch thick. Cut into 2 1/2-inch squares.
- 5. Place 1 teaspoon of the filling in the center of each square. Pull 2 opposite corners of the square into the middle, and pinch the edges together to seal. Place the cookies on the prepared cookie sheets, spacing them about 1 1/2 inches apart. Repeat with the remaining dough and filling.
- 6. Bake in the center of the oven until lightly golden, 12 to 15 minutes. Let cool on the cookie sheets for 1 to 2 minutes, then transfer to wire racks. Dust the tops with sifted confectioners' sugar while still warm, then let cool completely.
KOLATKI/KOLACKI (UKRAINIAN CHRISTMAS COOKIES VIA CZECHOSLOVAKIA)
This is an old recipe from my Mom's dad's side, the origins of which we are unsure. All we know is, they are addictive! Unlike traditional Polish and Czech pastries by the same name, these are tiny open-ended jam cookies. They are traditionally eaten at Christmastime. This is my mom's version of the recipe, so I must warn you from experience that if you double it, you will actually have more of a quadruple recipe!
Provided by abcdefg
Categories Dessert
Time 1h45m
Yield 50-75 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cream together butter, cream cheese, sugar, egg yolks and lemon zest.
- Stir in flour, creating stiff dough.
- Mold dough into hamburger-size patties and refrigerate for at least 8 hours.
- Roll patty out 1/8-1/4 inch thick, preferably on chilled marble or glass cutting board.
- Cut dough into 2 1/2 inch squares.
- Place squares on cookie sheet (ungreased is OK).
- In each square, dab about 1/3 teaspoon pastry filling.
- Fold one corner halfway over pastry so that it points to opposite corner.
- With pastry brush, dab egg white onto folded corner.
- Fold opposite corner onto folded corner.
- Press lightly to fix with egg white.
- Optional: Brush egg white over top of cookie and dust with confectioners' sugar.
- Bake cookies for 15-20 minutes or until edges are slightly brown.
Nutrition Facts : Calories 171.1, Fat 11, SaturatedFat 6.8, Cholesterol 44.6, Sodium 81.1, Carbohydrate 15.7, Fiber 0.4, Sugar 4.1, Protein 2.6
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