Kolaczki Recipe (delicious jam cookies) - VIDEO
Servings: 45 cookies
Ingredients
for the cookie dough:
- 1/2 cup (115g) butter at room temperature
- 4 ounces (115g) full-fat cream cheese at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup + 2 tablespoons (145g) flour spooned and leveled, not scooped
for the jam filling:
- 3/4 cup any kind of jam my favorite is apricot and strawberry or
- solo pastry filling / thick marmalade of your choice
additionally:
- equal parts of: flour + caster/superfine (or granulated) sugar + powdered sugar for rolling out the dough (you need all 3)
- powdered sugar - to sprinkle on baked cookies
or walnut filling (optional, makes extra):
- 1 cup (100g) ground walnuts, or hazelnuts/almonds
- 1/4 cup (50g) light brown sugar
- 3 tablespoons milk
- 2 tablespoons (30g) butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- pinch of salt
Instructions
Make the cookie dough:
- In a medium bowl, mix the soft butter, cream cheese, vanilla extract, and salt using a mixer or a spatula until just combined (not longer).
- Add flour and mix until combined. If using a spatula, combine the ingredients until roughly combined then transfer to a rolling mat and knead until combined. The dough will be sticky, the ingredients should be well-combined but the dough doesn´t have to be completely smooth.
- Wrap the dough in plastic foil. Flatten into a 1-inch (2.5 cm) square and place in the fridge for 1 hour to chill.
Prepare the filling:
- If you´re using solo brand filling or any other very thick type of filling, you don´t have to do anything.
- If using regular jam: add it to a pot, and cook for a couple of minutes (2-4 minutes), stirring almost constantly, until it´s thickened. Transfer to a plate and let set and chill completely - it will look almost like a jelly and can be cut with a knife. If you don´t do this, regular jam will just spill all over the baking sheet.
- Walnut filling: in a small pot, warm up the milk and butter until hot and melted, add vanilla, cinnamon, and salt, stir to combine. Add to a medium bowl along with sugar and ground nuts, stir to combine.
Shape the cookies:
- Preheat the oven to 350°F (180°C). Prepare 2 baking sheets lined with parchment paper.
- On a medium plate, combine equal amounts of flour, superfine/caster sugar (or granulated sugar), and powdered sugar (yes, there should be all these 3 ingredients) - you can just eyeball the amounts. You will use this for sprinkling the dough while rolling it out (don´t use just flour!).
- Divide the dough into two parts, leave one part in the fridge.
- Sprinkle some of the flour-sugar mixture on a silicone rolling mat (best for rolling out cookie dough or anything, really). Place one part of the dough on a rolling mat and roll out very thinly (about 1/8 inch or 3-4mm), sprinkling the dough with the flour-sugar mixture if it´s sticking to the rolling mat.
- Cut the dough into 2-inch (5cm) squares using a knife/ravioli cutter wheel/pizza knife.
- Place some of the filling (about 1 teaspoon) in the middle of each pastry square (don´t add too much filling).
- Fold over the opposite corners of each square and seal well: dip your finger in water and wet one corner of the pastry square. Place the oposite corner of the square on top, moisten it with water and press well to combine both parts of the dough (this is important, otherwise, the cookies will open up in the oven). All of this is shown on the photos in the body of the post or on the video (scroll up to see it).
- Place each cookie on the baking sheet lined with parchment paper. The cookies need to be just a little bit spaced apart - they won´t rise much in the oven.
- Repeat with the remaining dough.
Bake:
- Bake for about 14-16 minutes or until the edges of the cookies are golden. Every oven bakes differently so make sure to keep an eye on your cookies.
- Transfer the cookies with parchment paper to a cooling rack.
- When cooled, sprinkle generously with powdered sugar.
- Enjoy!
Video
Notes
- How to measure flour: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Use a digital scale for best and consistent results.
- Kolaczki cookies store really well and they still taste amazing even after a couple of days. Store them in a tightly closed container. You can store the cookies dusted with powdered sugar.
- My cookies were really small that´s why I got so many. If your cookies are bigger you will get less cookies in total.
- Calories = 1 cookie (1/47 of the recipe). This is only an estimate!
Nutrition
Calories: 61kcal