KOLACZKI
Jam filled Holiday cookies which have been a tradition for every Polish Christmas Eve I can remember.
Provided by Yvonne
Categories World Cuisine Recipes European Eastern European Polish
Yield 24
Number Of Ingredients 9
Steps:
- Warm milk to just above room temperature. Dissolve the yeast in the milk, set aside. In a medium bowl, stir together the flour, salt and baking powder. Cut in the shortening until the mixture is mealy. Stir in the egg yolks and milk mixture. Knead the dough together and then refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Dust a clean, dry surface with confectioners' sugar. Knead the dough for a few minutes. Carefully roll out your dough to 1/4 inch thickness. Cut out circles with a cookie cutter. Place a teaspoon of jam on the center of each circle, fold the dough over, and seal the edge with a fork.
- Bake for 12 to 15 minutes in the preheated oven. Do not store in an airtight container or they will become soggy.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 31.8 g, Cholesterol 35 mg, Fat 20.2 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 5.2 g, Sodium 168.7 mg, Sugar 8.6 g
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
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
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
KOLACKY-POLISH CHRISTMAS COOKIES.
You can use any preserves. They are all good!
Provided by LINDA BAILEY
Categories Fruit Desserts
Time 1h35m
Number Of Ingredients 4
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
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
KOLACZKI - TRADITIONAL POLISH COOKIES
This polish cream cheese cookies recipe will be the hit of your next cookie exchange. They are beautiful to look at, are filled with delicious fillings and a seriously addictive.
Provided by Christina Hitchcock
Categories Dessert
Time 1h18m
Number Of Ingredients 5
Steps:
- Mix cream cheese and softened unsalted butter in a stand mixer. Add in three cups of flour. Mix well. Wrap and place in the fridge for 1 hour.
- Place a quarter of the dough on a dough board and roll out to a thin layer. Cut into 1 1/2 inch squares. Place jam in the center and pinch together opposite sides. Rub a little water on the place where you pinched together in order to keep them together when baking.
- Preheat oven to 350 degrees F. Place the cookies on a baking sheet lined with parchment paper. Bake for 15 minutes. Remove to cooling rack. Dust with powdered sugar. Store in airtight container.
Nutrition Facts : Calories 258 kcal, Carbohydrate 22 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 49 mg, Sodium 43 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
KOLACZKI RECIPE (POLISH COOKIES)
These kolaczki cookies consist of flakey, cream cheese dough stuffed with a gooey jam center. Classic Polish holiday cookies made with just 5 ingredients!
Provided by Natalya Drozhzhin
Categories Cookies
Time 1h35m
Number Of Ingredients 5
Steps:
- Gather all your ingredients. While you can use any jam you like, raspberry and apricot work particularly well.
- Using a stand mixer or a hand mixer, beat the softened butter, flour and cream cheese until it turns fluffy.
- On a well-floured surface, roll the dough into a big ball, wrap it in plastic wrap, and let it rest in the fridge for at least an hour.
- On a well-floured surface, roll the dough out into a thin, flat piece. Cut the piece into even-sized squares. Place a dollop of jam in the center of each square. Fold the sides of the squares in, pinching the corners together to secure the jam inside.
- Bake the cookies at 350°F for 15 minutes. Once the cookies completely cool, dust them with powdered sugar. Enjoy!
Nutrition Facts : Calories 188 kcal, Carbohydrate 23 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 28 mg, Fiber 1 g, Sugar 11 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
KOLACZKI - THE GREATEST POLISH COOKIE
This recipe is passed down from my grandma, who is still in poland and makes kolaczkis this way! The only difference is using the special baking jelly, which they did not have available years ago in communist Poland, especially not in the poor farming areas. Everything was measured by eye-balling, so I made my mom figure out the...
Provided by Monica H
Categories Other Desserts
Time 2h
Number Of Ingredients 9
Steps:
- 1. In a big mixing bowl, sift together the flour, sugar and salt.
- 2. Add butter, egg yolks, egg whites, sour cream and lemon peel. Work it all together with your hands for about 15 minutes, until soft. Might be easier to transfer to a big flat work area. If dough gets too wet, splash some flour on it. If too dry, splash milk on it. You will know it is ready when it is not sticking too much to your fingers.
- 3. Shape dough into a big ball, cover with a flour dusting and place into a flour-dusted bowl (you can use the same mixing bowl). Cover with plastic plate or plastic wrap and chill in refridgerator for at least 2 hours (overnight, if you can!).
- 4. When ready to make the cookies, preheat oven to 375*. Cut off pieces of dough and roll out flat, and use top of a small glass or cup to make cookie circles.
- 5. Place cookies in ungreased cookie pan. Create depressions in the middle with your thumb. Spoon in about a teaspoon of jelly.
- 6. Bake for about 12-15 minutes, until golden brown edges form at the sides. The dough makes lots of cookies, so I usually put two pans in the oven at a time (next to each other), and when one is done, load up the pan with more cookies and keep going like that until you are done.
- 7. Remove cookies from pan and let cool. When completely cooled, sift powdered sugar on top. YUM; ENJOY!
POLISH KOłACZKI
Try this recipe for Polish kołaczki, which are flaky little pastries filled with fruit, cheese, nut, or poppy seed pastes, popular year-round.
Provided by Barbara Rolek
Categories Dessert
Time 2h
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a large bowl, beat cream cheese with butter until light and fluffy.
- Add the flour, 1 cup at a time, and mix well.
- Wrap dough in plastic and refrigerate for at least 1 hour.
- Heat oven to 350 F. Roll out dough to a 12 x 18-inch rectangle-1/4-inch thick-on a silicone mat or a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking.
- Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Brush a tiny bit of beaten egg white on one corner and press the opposite corner on it, pressing the dough together lightly to seal.
- Using a spatula, transfer the filled cookies to a parchment-lined sheet pan and bake for 15 minutes (longer if baking from frozen) or until corners start to brown.
- Using a spatula, remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners' sugar. Serve and enjoy!
Nutrition Facts : Calories 354 kcal, Carbohydrate 46 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 154 mg, Sugar 28 g, Fat 18 g, ServingSize 4 to 5 dozen cookies, UnsaturatedFat 0 g
KOLACZKI (POLISH COOKIES)
Kolaczki (Polish Cookies) are the perfect tea time treat and lovely addition to a Christmas cookie plate. The delicious flaky pastry comes together with 4 simple ingredients and pairs beautifully with sweet and tart jewel-toned, jam fillings. A sprinkle of powdered sugar makes these cookies a show-stopper! /
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 8
Steps:
- In a large mixing bowl cream together butter and cream cheese until smooth at medium-high speed. Beat in the almond extract.
- Add the salt and all-purpose flour in 3 additions, scraping down the bowl as needed to combine. Do not over mix to keep the pastry light and flaky.
- Once the dough is combined form it into a ball and dump it onto a large piece of plastic wrap. Flatten the dough down into a square shape and cover it completely with plastic wrap. Place it in the refrigerator to chill for 45 minutes to 1 hour.
- Line 2 baking sheets with parchment paper (or bake one batch at a time if you only have one baking sheet) and set aside.
- When the dough has chilled, sprinkle a clean work surface and a rolling pin with powedered sugar.
- Divide the dough in half (return the other half to the refrigerator until ready to use) and roll the dough into a large square, 7½ x 7½, 1⁄4 inch thick. Trim the edges with a pizza cutter. Using a pizza cutter or sharp knife, cut the dough into 2 1⁄2 inch squares. (Re-roll the scraps to cut more cookies.)
- Preheat the oven to 350°F.
- Carefully transfer the squares to the prepared baking sheets and spoon 1⁄2 teaspoon of jam in the middle of each square.
- Cross one corner of the pastry square over the jam filling. Rub a small drop of water on the corner of the pastry square and then seal the cookie by overlapping with the opposite pastry square corner. Carefully pinch the dough to seal it with your thumb and index finger. Continue until all the cookies are sealed.
- Bake for 10 to 12 minutes until the edges are just slightly golden. Transfer the cookies to a cooling rack after 3 minutes to cool completely.
- Sprinkle with powdered sugar before serving and enjoy!
KOLACZKI
These easy to make Kolaczki are Polish fruit-filled cookies that are the perfect sweet treat for holidays or any day! It takes just 5 ingredients to make these incredibly delicious cookies, so they're guaranteed to become a part of your cookie rotation! They make a stunning addition to your Christmas cookie gift baskets too!
Provided by Angela
Categories Christmas Cookies cookies Cookies & Bars Recipes
Time 1h17m
Number Of Ingredients 6
Steps:
- In a large mixing bowl combine the softened cream cheese and butter. Beat until thoroughly combined, light and fluffy.
- Add the flour into the creamed butter mixture 1 cup at a time until your dough is fully mixed. Wrap the dough in cling film and flatten slightly so that it chills quickly. Chill for an hour.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or a silicone baking mat.
- Dust your working surface with an equal combination of sugar and confectioners' sugar, then roll out the cream cheese dough until it is 1/4-inch in thickness. *I use a quarter portion of the dough at a time, meanwhile, it is important that the remaining dough is returned to the refrigerator and kept chilled.
- Cut the dough into 2-inch squares or rounds then place 1/2 to 1 teaspoon of your pastry filling into the centerline of each cut square or round of the dough.
- Overlap the opposite corners or sides and brush the bottom corner with water or egg white to seal the dough. Pinch or press the dough together to seal securely.
- Bake at 350°F (175°C) for 12-15 minutes, or until the cookie bottoms just begin to show a light golden color. Remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.
- Once your cookies are completely cooled, dust with confectioners' sugar (or just before serving).
Nutrition Facts : Calories 89 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 54 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
EASY KOLACKY COOKIES
Come and taste small Czech kolacky cookies made from flaky cream cheese dough! Filled with jam and dusted with icing sugar, they melt on your tongue the moment you put them in your mouth.
Provided by Petra Kupská
Categories Sweet Pastry
Time 1h
Number Of Ingredients 5
Steps:
- Take the butter and cream cheese out of the refrigerator in time for them to come to room temperature.
- Put the butter, cream cheese, and flour in a larger bowl. Start mixing the ingredients with a fork first. Only when the dough has come together in a homogeneous mass, knead the dough smooth with your hands.
- Wrap the dough in cling film and place in the freezer (not the fridge) for 10-15 minutes, but no longer.
- Lightly dust the work surface with flour to prevent the dough from sticking to it. Roll the dough into as regular a rectangle as possible to a thickness of ⅛ inch.
- Cut the rolled-out dough into squares of approximately 2.½ inches. Place about 1 to 1.½ teaspoons of jam in the middle of each square.
- Using a kitchen knife, lift opposite ends of the dough and fold them one by one over the filling. Finally, press the folded ends of the dough lightly together.
- Carefully transfer kolacky cookies to a baking sheet lined with baking paper.
- Preheat the oven to 340 °F (170 °C). Place the baking sheet with kolacky in the preheated oven and bake for about 15 minutes until golden.
- Immediately after baking, dust with icing sugar and leave to cool.
Nutrition Facts : Calories 123 kcal, Carbohydrate 15 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 22 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 3 g, ServingSize 1 serving
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5/5 (1)Total Time 1 hr 25 minsCategory DessertCalories 120 per serving
- In medium bowl, beat Filling ingredients with electric mixer on medium speed 1 to 2 minutes or until smooth and creamy. Set aside.
- In large bowl, break up cookie dough. Stir or knead in remaining Cookie ingredients until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 32 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Make 1-inch indentation in center of each ball with back of floured round metal measuring 1/2 teaspoon. Spoon about 1 1/2 teaspoons cream cheese filling in center of each cookie.
- Bake 10 to 14 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Immediately, spoon about 1/2 teaspoon preserves onto cream cheese filling; sprinkle with sparkling sugar. Cool completely, about 30 minutes. Store covered in airtight container in refrigerator up to 1 week.
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Servings 60-72Total Time 1 hr 10 minsCategory DessertCalories 53 per serving
- Work cream cheese, butter, flour and salt as for pie crust. Moisten with milk. Knead lightly until smooth.
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4.6/5 (23)Total Time 1 hr 12 minsCategory DessertCalories 81 per serving
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Cuisine Eastern European, Coal RegionEstimated Reading Time 6 minsCategory Desserts
- Soften salted butter and cream cheese to room temperature. In mixing bowl, cream butter and cream cheese together, add in flour gradually and mix with wooden spoon into smooth dough. Wrap in plastic wrap and chill 2 hours or overnight.
- Grind nuts with 2 Tablespoons sugar in food processor until very fine (helps keep nuts from turning into paste while processing). Place in small bowl and mix in remaining sugar. Scald milk then add slowly just enough to make a spreadable paste. Cool or store in refrigerator until using.
- Simmer all ingredients except brown sugar in covered saucepan for 25-30 minutes until very soft and most of the water is evaporated Uncover last few minutes if necessary to remove water. Remove from heat and mash. Stir in brown sugar. Cool or store in refrigerator until using.
- Place fruit in medium saucepan and cover with water to about an inch over the fruit. Bring to boil and reduce to simmer for 35- 45 minutes until very tender. Remove from heat and mash until fruit is smooth. Add cinnamon and vanilla. Add sugar from 1/2 to 3/4 cup to taste. Cool or store in refrigerator until using.
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4.8/5 (12)Total Time 45 minsCuisine PolishCalories 56 per serving
- In a large bowl, beat together cream cheese and butter using an electric mixer until smooth. Gradually beat in the flour until you get a soft and sticky dough. Divide the dough into three parts and wrap each in plastic wrap. Refrigerate for at least one hour or up to 1 day.
- Preheat the oven to 350°F (175°C). Work with one dough part at a time keeping the remaining dough refrigerated. Dust your working surface with flour and roll out the dough very thin, less than 1/8" (3mm). Cut into 2-inch (5 cm) squares.
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- Add the cream cheese, butter and sugar to a large bowl and beat with a mixer until light and fluffy.
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