Polish Kolaczki

The delicious Christmas cookie can be fill with any jam or filling you desire. Plum, raspberry, apricot, pineapple and even almond filling.

Polish Kolaczki

225g cream cheese, room temp

342g butter, room temp 

1 teaspoon vanilla

½ teaspoon salt

360g all-purpose flour

Granulated sugar, for rolling and sprinkling

Confectioners' sugar, for rolling

6 ounces lump free, thick fruit or almond filling

1 egg white

100g sifted confectioners' sugar

In a large bowl, beat cream cheese with butter until light and fluffy.

Add the flour, a third at a time, and mix well.

Wrap dough in plastic and refrigerate for at least 1 hour.

Heat oven to 350 F. Roll out dough to a 12 x 18-inch rectangle—1/8-inch thick—on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour). Note this is where you add sweetness to the cookie. 

Cut into 2-inch squares, use a fluted cutter if you have one. Use a square cutter if you have one. 

Place 1/2 teaspoon filling on the center of each square. Brush a tiny bit of beaten egg white on one corner and press the opposite corner on it, pressing the dough together to seal. Assure they are sealed, they want to open upon baking. 

Put the filled cookies to a parchment-lined sheet pan. 

Lightly sprinkle with granulated sugar. It helps dam the filling and keep it from running. Let them sit 30 minutes on the counter before baking to relax any gluten to keep them from opening up. 

Bake for 15 minutes or until the corners start to brown.

Remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners’ sugar.

I love the cookie traditions of Europe. These tender cookies melt in your mouth, practically. But freeze well and a great part of a Holiday Cookie plate.