VegetarianPolish-American cuisine Desserts

Polish Kolacky Cookies

Name: Polish Kolacky Cookies
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 24 servings
Cuisine: Polish-American
Ingredients: 8 oz Cream cheese, softened; 1 cup Butter, softened; 2 cups All-purpose flour; 2 tbsp Sugar; 0.25 tsp Salt; 1 cup Fruit preserves (apricot, prune, or raspberry); 2 tbsp Powdered sugar for dusting

Small pinwheel cookies with a cream cheese dough and fruit filling centers, a Polish American holiday tradition around Hamtramck and metro Detroit.

🇺🇸United States· Michigan

Prep: 40 min
Cook: 15 min
Total: 55 min
Servings: 24
Difficulty: Medium
Calories: 120 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Baking sheet
•Rolling pin

Nutrition

Per serving, approximate

Calories: 120 kcal
fat: 6
carbs: 14
protein: 2
calories: 120

Instructions

1
Beat the cream cheese and butter together until the mixture is completely smooth.
2
Mix in the flour, sugar, and salt until a soft dough forms.
3
Wrap the dough tightly and chill it in the refrigerator for at least 1 hour.
4
Roll the dough out thin on a floured surface. Cut it into 2.5-inch squares.
5
Place a small spoonful of preserves right in the center of each square.
6
Fold two opposite corners into the center over the filling. Pinch the corners together firmly to seal.
7
Bake at 375°F for 12-15 minutes until the edges turn lightly golden.
8
Let the cookies cool completely. Dust them with powdered sugar before you serve.

Chef's tips

Keep the dough well chilled because it is soft and rich. Work in small batches and keep the rest in the refrigerator. Do not overfill the cookies or the preserves will leak out during baking.

Storage

Store in an airtight container at room temperature up to 5 days.

Reheating

Not needed; serve at room temperature.

Common mistakes to avoid

•Adding too much filling, which makes the preserves leak out onto the pan.
•Skipping the chilling step, which makes the dough too sticky and hard to shape.