Discover the secret to making traditional Polish Kolaczki cookies, perfect for the holiday season Follow
our step-by-step guide to create these delightful pastries with a cream cheese-based dough and your
choice of sweet fillings. Experience the joy of baking these treats that taste like tiny pastries, ideal for
holiday cookie tins. This recipe, adapted frorn a family favorite, promises a unique and delicious addition
to your festive celebrations.
Can I use different types of fillings for Kolaczki?
Absolutely! While the recipe suggests Solo brand fillings, ycx-l can use various jams, preserves, or even
homemade fillings. Popular flavors include cherry, almond, raspberry, Plum, poppy seed, and cream
How do I store Kolaczki and how long do they last?
Store Kolaczki in an airtight container at room temperature for up to a week. For longer storage, they can
be refrigerated for up to two weeks or frozen for up to three months.
o
Can I make the dough ahead of time?
Yes, the dough can be made ahead and stored in the refrigerator for up to two days or in the freezer for
up to a month Just ensure it’s well-wrapped to prevent drying out
My dough is too sticky to roll. What should I do?
Ifthe dough is too sticky, chill it longer. You can also use more powdered sugar when rolling it out to
prevent sticking.
o
How do I know when the Kolaczki are done baking?
Kolaczki are done when they are just barely brovmed- They won’t change much in color but will feel set to
the touch. Overbaking can make then-. too hard.
Ingredients:
1 cup (2 sticks, 226 gr) unsalted butter, room temperature
8 oz (225 gr) cream cheese, room temperature
• 2 1/4 cups (270 gr) all-purpose flour
1/4 tsp vanilla extract
• 1/2 tsp kosher salt
• Solo brand filling of choice (e.g., cherry, almond, raspberry, Plum, poppy seed, cream cheese)
• Powdered sugar (for rolling and dusting)
Instructions:
Prepare the Dough:
• Ina large mixing bowl, cream together the room temperature butter and cream cheese until light
and fluffy.
Add vanilla extract and kosher salt. Mix until these are evenly incorporated.
• Grad”Jally mix in the all-purpose nour until just combined. The dough will be scmewhat sticky.
Flatten the dough between two pieces of plastic wrap and refrigerate for about 45 minutes urnl
firm.
1. Roll and Shape the
• After chilling, divide the dough in half.
• Ona work surface dusted with powdered sugar, roll out one half of the dough to about 1/8 inch
thickness. Aim for a rough square shape and trim any uneven edges.
Using a pizza cutter or knife, cut the dough into 2-inch wide strips. Then cut across to create
square pieces.
Add the Filling:
Choose your Solo brand filling or jam. Popular optims include cherry, almond, raspberry, plurn,
poppy seed, or cream cheese.
Spoon approximately 1 teaspoon of filling down the center of each square of dough.
1. the Cookies:
• To seal the cookies, dab a bit of water on one comer ofthe dough square without filling.
Fold the opposite corner of dough over the filling and press to seal_ This prevents the cookies
from opening during baking.
Preheat your oven to 350’F (175’C).
Place the formed cookies on a baking sheet. They do not spread much, so they can be placed
fairly close together
Bake until the cookies are just barely brown. This will take about 10-15 minutes. They won’t
change much in color but will be set when done.
1- Cooling Saving:
• Transfer the baked cookies to a cooling rack and allow them to cool completely.
• Before serving, dust the cookies generously with powdered sugar.
1. Enjoy Your Kolaczkis:
• Your traditional Polish Kolaczkis are now ready to be enjoyed! Perfectas a holiday treat or a
sweet addition to your cookie tin.
Tips for Perfect Kolaczki
1. Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for
easier mixing and a smoother dough
2 Chill the Dot* Donh skip chilling the dough, as it makes it easierto roll and shape the cookies.
3. Powdered Sugar is Key: Use powdered sugar instead of flour for rolling out the dough to add a bit of
sweetness and prevent sticking_
4. Even Thickness: Roll the dough to an even thickness to ensure Liliform baking.
5. Seal the Edges Well: Make sure the edges of your Kolaczki are sealed well to prevent the filling from
leaking out during baking.
6. Don’t Overfill: A teaspoon of filling is enough for each cookie. Overfilling can cause the filling to spill
out during baking.
7. Cool Before Dusting: Wait for the cookies to cool completely before dusting with powdered sugar to
prevent it frorn melting into the cookie.
8. Experiment with Fillings: Feel free to experiment with different fillings to find your family’s favorite
flavors.
9. Baking in Batches: If baking in batches, keep the unbaked dough refrigerated until ready to roll and
10. StlYüw for Freshness: If not serving immediately, store them without the powdered sugar and dust
just before serving for a fresh look
Note: Feel free to experiment with different fillings to find your favorite combination. These cookies are a
delightful blend of creamy dough and sweet filling, making them a unique and cherished part of holiday
baking traditions-