Kolaczki Cream Cheese Cookies
Kolaczki cookies, originating from Poland, are commonly prepared and enjoyed during the holiday season. These delightful treats are filled with a variety of fillings. While some recipes utilize canned pie filling, our version incorporates a cornstarch-thickened jam. This technique ensures that the jam doesn't transform into hard candy during baking and contributes to a smooth yet slightly sticky texture in the final product.The dough itself is wonderfully simple, requiring just five ingredients: cream cheese, butter, powdered sugar, salt, and all-purpose flour. However, there is a hidden sixth ingredient required: time. The exceptionally soft dough can be challenging to work with at room temperature but becomes much more manageable if allowed to chill. We recommend refrigerating the dough for at least 1 hour.In contrast to traditional baking recipes that call for dusting the work surface with flour, kolaczki cookies are rolled out on a powdery blanket of powdered sugar. This technique not only prevents sticking but also imparts a touch of sweetness to the dough. Feel free to use as much powdered sugar as needed; the dough will stop absorbing it after a certain point.The choice of jam is entirely up to your preference. Plum jam offers a deep, rich color reminiscent of black ink, while apricot jam provides a lovely golden hue. Strawberry and raspberry jams bring vibrant red tones, while blueberry jam adds a splash of purple. If you're indecisive like me, why not try a variety of jams? For this recipe, you'll need just 1/2 cup of jam in total.During baking, the cookies may "unclasp." To rectify this, gently press the sides of the cookies inward once they are out of the oven. This allows them to cool while maintaining their clasped shape. Pinch the edges inward to make the points meet again, holding them together for a few seconds to encourage them to stay connected. If the cookies are too hot to handle, prioritize safety and acceptance; imperfectly shaped cookies can still be beautiful and delicious!
Ingredients
- 4 oz. cream cheese, softened
- 1/2 c. unsalted butter, softened
- 2 tbsp. powdered sugar, plus more for dusting
- 1/4 tsp. kosher salt
- 1 1/3 c. all-purpose flour
- 1 tbsp. water
- 2 tsp. cornstarch
- 1/2 c. raspberry jam, apricot jam, or plum jam
- 1 large egg white
Instructions
- In a large bowl, using an electric mixer on medium-high speed, beat cream cheese until completely smooth. Add butter, powdered sugar, and salt and continue to beat until mixture is light and fluffy. Gradually fold in flour with a spatula until just combined, then cover and refrigerate dough until chilled, about 1 hour.
- Preheat oven to 350° and line 2 baking sheets with parchment. On a surface generously dusted with powdered sugar, roll dough to a 12"-by-12" square, dusting with more powdered sugar as needed to prevent sticking. Using a knife, cut dough into 2" squares and arrange 1" apart on prepared sheets.
- In a small bowl, stir water and cornstarch until smooth, then stir in jam. Place 1 scant teaspoon jam mixture in the center of each square. Dab egg white on 2 opposing corners of each square and press corners together to seal. Freeze until chilled, about 10 minutes.
- Bake until bottoms and corners are golden, 17 to 20 minutes. Dust with powdered sugar and let cool before serving.
- Make Ahead: Cookies can be made 2 days ahead; store in an airtight container at room temperature, or freeze up to 1 month.
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