Kolaczki (Polish Jam Cookies)

• 2 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup cream cheese, cold and cubed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup seedless raspberry jam
• 1 tablespoon milk
• 1 cup powdered sugar
• 2-3 tablespoons milk

Steps

1. 1 In a large bowl, combine flour and sugar. Cut in butter and cream cheese until mixture resembles coarse crumbs.
2. 2 Whisk together egg and vanilla extract, then mix into the flour mixture until a dough forms.
3. 3 Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
4. 4 Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
5. 5 Roll out one dough disc on a floured surface to 1/8-inch thickness. Cut out circles using a 3-inch cookie cutter.
6. 6 Place a teaspoon of jam in the center of each circle. Fold dough over to create a semi-circle, sealing edges with a fork.
7. 7 Brush cookies with milk and bake for 15 minutes or until edges are lightly golden.
8. 8 Let cookies cool completely. Whisk powdered sugar with 2-3 tablespoons milk to make glaze, then drizzle over cookies.

Nutrition

Tips

• For different flavors, swap raspberry jam with apricot or prune.
• Chill the dough longer if it's too soft to work with.
• These cookies freeze beautifully; bake straight from frozen, adding a few extra minutes to cook time.

Storage

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat gently in a 300°F oven for a few minutes to refresh.

Serving Suggestions

• Pair with a steaming cup of black tea or coffee.
• Serve alongside a dollop of whipped cream for an extra indulgence.

FAQ