Polish Kolaczki Cookie Recipe: A Traditional Delight
Okay, picture this: I’m Is it Christmas Eve at my grandma’s house? What are some of the best flaky cookies you have ever eaten? What’s your first memory of Kolaczki? If you’ve ever had a thumbprint cookie, imagine that, but with an even lighter, more dense cookie. What are some of the best dough recipes? Is it easy to make a potato salad?Polish Kolaczki Cookie Recipe.Is my absolute go-to. They are good!
What is Polish kolaczki?
Polish Kolaczki (pronounced ko-wach-kee) are small, filled cookies originating from Poland. Think of them as little pastry pockets, usually made with a cream cheese or sour cream dough. What gives them that incredible tenderness? What is a rolled and folded dough? Can you make poppy seed paste, or sweetened farmer cheese (tworóg)? What makes these cookies so special? Not too sweet, a little tangy, and incredibly buttery. This is my family recipe, and I’ve tweaked it over the years to get that perfect balance of flavor.Polish Kolaczki Cookie Recipe.Has been passed down for years?
Why you’ll love this recipe?
What are the reasons for the flavor? The dough is subtly sweet with a slight tang from the cream cheese, and it literally melts in your mouth. The filling options are endless, so you can really customize these to your liking. I personally love using apricot and raspberry preserves, but my mom always makes one with prunes. What is lekvar, which is surprisingly delicious? This recipe is also surprisingly simple. Don’t let the rolling and folding intimidate you. Once you get the hang of it, it’s actually quite relaxing. Why are cookies so cost effective? What are some of the best cookies to make? What is sharing? What I love about this recipe is the versatility. I’ve served these at fancy brunches, casual get-togethers and even just as a late-night treat when I can’t sleep at night. I’m craving something sweet.Polish Kolaczki Cookie Recipe.Is perfect for any occasion.
How do I make Polish Kolaczki?
Quick Overview
What is the lowdown? How do I make a dough with cream cheese, butter, flour, and sugar? Then, you’ll chill it (this is crucial! ), roll it out, cut it into squares, add your favorite filling, fold the corners, and bake until golden brown. Dust with powdered sugar and prepare to be amazed. Don’t be scared by the folding. I promise, this is fancier than it is.Polish Kolaczki Cookie Recipe.Is easy as can be!
Ingredients Notes
For the Dough:
Cream Cheese: Full-fat, softened. This is non-negotiable. What gives cookies that signature tenderness?
Butter: Unsalted, softened. Make sure it’s not melted! We want it pliable.
All-purpose flour: Just use your standard all purpose flour.
Sugar: Granulated sugar, just a touch to add sweetness.
Salt: A pinch of salt to balance the flavors.
Vanilla Extract: Adds warmth and depth.
For the Filling:
Fruit Preserves: Apricot, raspberry, cherry – go wild! Just make sure they’re thick enough to hold their shape during baking. I try to find the really good quality jam for these because it makes a huge difference. Can you use poppy seed paste or sweetened farmer cheese (tworóg)?
Lekvar: Prune butter, a Polish staple!
For Dusting:
Powdered Sugar: For that classic snowy finish.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. How do I clean cookies? I always do this, even with non-stick pans – trust me, it’s worth it.
Step 2: Combine Cream Cheese and Butter
In a large bowl, cream together the cream cheese and butter until light and fluffy. Set aside. I use an electric mixer for this, but you can also do it by hand. Make sure the cream cheese and butter are at room temperature so they blend easily. What is the best way to do this?
Step 3: Add Sugar and Vanilla
Gradually add the sugar and vanilla extract to the creamed mixture and beat until well combined. Don’t overmix, over mixing can make the cookies tough. No one wants that!
Step 4: Add Flour and Salt
Gradually add the flour and salt to the wet ingredients and mix until just combined. Why is the dough sticky? Just wrap it up and chill it!
Step 5: Chill the Dough
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 2 hours. Is this a crucial step? How do you chill dough? How do I prevent my cookies from spreading too much in the oven? I usually make the dough the night before and bake the cookies the next day. How can I make the whole process less stressful?
Step 6: Roll Out and Cut the Dough
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a pizza cutter to cut dough into 2-inch squares. I find a pizza cutter works best for getting clean, even cuts.
Step 7: Add the Filling
Do not overfill the squares! Place a small spoonful of filling in the center of each square. If the filling is too thick, you don’t want it to ooze out of the pan. Use a non-stick pan instead.
Step 8: Fold the Corners
Fold two opposite corners of each square towards the center, overlapping slightly. Press gently to seal. You can also fold all four corners towards the center for a different look. What is the best way to fold a Kolaczki?
Step 9: Bake
Place the cookies on a baking sheet and bake for 12-15 minutes, or until lightly golden brown. Brown around the edges. Keep a close eye on them! They can burn easily if you’re not careful.
Step 10: Cool and Dust with Powdered Sugar
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. Once cooled, dust generously with powdered sugar. And that’s it! Time to dig in!
What should I serve it with?
These Polish Kolaczki Cookie Recipe.What are some of the most versatile delights?
For Breakfast: Pair them with a strong cup of coffee or a creamy latte. They’re the perfect sweet treat to start your day. I love serving them on a pretty platter with a side of fresh fruit for a special brunch.
For Brunch: Serve them alongside savory dishes like quiche or frittata. The sweetness of the cookies complements the saltiness of the savory dishes perfectly. I like to arrange them artfully on a tiered serving stand for an elegant presentation.
As Dessert: Enjoy them after dinner with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of sweet dessert wine or a cup of herbal tea also makes a lovely pairing. These are also wonderful when paired with a sweet dessert wine or after dinner coffee.
For Cozy Snacks: Curl up on the couch with a plate of these cookies and a warm cup of tea or hot chocolate. They’re the ultimate comfort food on a chilly evening. This Polish Kolaczki Cookie Recipe brings memories of my grandma’s house and I love that.
Top Tips for Perfecting Your Polish Kolaczki Cookie Recipe
Okay, let’s get down to the nitty-gritty. Here are my top tips for making the perfect Kolaczki every time:
Cream Cheese and Butter: Make sure your cream cheese and butter are softened to room temperature before you start. This will ensure that they blend together smoothly and evenly, resulting in a tender dough. Trust me, this makes a huge difference.
Chilling the Dough: Don’t skip the chilling step! Chilling the dough allows the gluten to relax, making it easier to roll out and preventing the cookies from spreading too much in the oven. I usually chill it overnight for best results.
Rolling Out the Dough: Roll out the dough on a lightly floured surface to prevent it from sticking. Work quickly and efficiently, as the dough will become sticky if it gets too warm. If you find the dough is sticking, pop it back in the fridge for a few minutes to firm up.
Filling: Use a thick, high-quality filling. Thin, runny fillings will ooze out during baking and make the cookies soggy. I prefer using fruit preserves with a chunky texture.
Folding: Don’t overthink the folding! There’s no right or wrong way to fold a Kolaczki. Just make sure the filling is securely enclosed so it doesn’t leak out during baking.
Baking: Bake the cookies until they are lightly golden brown around the edges. Keep a close eye on them, as they can burn easily. I always set a timer and check them frequently.
Powdered Sugar: Dust the cooled cookies generously with powdered sugar. This adds a touch of sweetness and makes them look extra festive.
Storing and Reheating Tips
To keep your Polish Kolaczki Cookie Recipe cookies fresh, here are some storing and reheating tips:
Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 3 days. This should be fine if you plan on eating these delicious cookies immediately! Make sure they are in an airtight container to prevent them from drying out.
Refrigerator Storage: For longer storage, you can refrigerate the cookies in an airtight container for up to a week. Bring them to room temperature before serving for the best flavor and texture.
Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving. I always freeze some so I have them on hand for unexpected guests.
Glaze Timing Advice: If you plan on freezing the cookies, it’s best to wait until after they are thawed to dust them with powdered sugar. The powdered sugar can become soggy during freezing.
Frequently Asked Questions
Final Thoughts
This Polish Kolaczki Cookie Recipe is more than just a recipe to me; it’s a piece of my family history. Each bite brings back memories of holidays, family gatherings, and the warm, comforting smell of my grandma’s kitchen. I hope you’ll give this recipe a try and create your own memories with these delicious cookies. If you love this recipe, you might also enjoy my other Polish recipes, like pierogi or babka. Happy baking, and I can’t wait to hear how yours turn out! I love to see pictures so make sure you tag me!
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Polish Kolaczki Cookie Recipe: A Traditional Delight
Ingredients
Main Ingredients
- 2 cups all-purpose flour sifted
- 8 oz cream cheese softened
- 1 cup unsalted butter softened
- 0.5 cup granulated sugar for dusting
- 1 cup fruit preserves apricot, raspberry, or your choice
- 0.25 teaspoon salt
Instructions
Preparation Steps
- In a large bowl, combine the softened cream cheese and butter using an electric mixer until smooth and creamy.
- Gradually add the sifted flour and salt to the cream cheese mixture, mixing thoroughly until combined.
- Divide the dough into two portions, wrap each in plastic, and refrigerate for at least one hour or until firm.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a floured surface, roll out each portion of dough to about 1/8 inch thick. Cut into squares approximately 2x2 inches.
- Place a small amount of fruit preserve in the center of each square. Fold opposite corners together to seal.
- Bake in preheated oven for 12-15 minutes or until edges are lightly golden.
- Cool on wire racks and dust with granulated sugar before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
