Description
Thirty-six tender folded cream-cheese cookies with apricot-preserve centers.
Ingredients
Scale
- 8 ounces Unsalted butter, softened
- 8 ounces Full-fat block cream cheese, softened
- 2 1/4 cups All-purpose flour
- 1/4 teaspoon Fine salt
- 2 tablespoons Confectioners' sugar, for dough
- 1/2 cup Thick apricot preserves
- 1 egg Large egg, beaten
- 2 tablespoons Confectioners' sugar, for dusting
Instructions
- Beat 8 oz softened butter and 8 oz block cream cheese until combined, then mix in 2 tbsp confectioners' sugar. Add 2 1/4 cups all-purpose flour and 1/4 tsp fine salt just until a dough forms. Divide in two discs, wrap and refrigerate about 2 hours until firm enough to roll.
- Heat oven to 350°F and line two sheets. On a lightly floured surface roll one chilled disc about 1/8 inch thick; cut roughly 2-inch squares. Place a small 1/2-tsp dab of thick apricot preserves in each center. Brush two opposite corners lightly with beaten egg and fold them toward the middle, pressing to seal. Repeat with second disc while keeping unused dough cool.
- Bake sheets separately about 16–20 minutes each until pastry edges are pale golden and centers set. Watch for jam bubbling and do not overfill. Cool on the sheets for a few minutes, then on a rack about 30 minutes.
- Dust with up to 2 tbsp confectioners' sugar before serving and count the actual cookies. Test whether the fold holds and how much jam remains; do not call these a tested traditional family recipe.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 150 minutes, included in the total.
Untested estimate: dough chill 2 hours, two sequential sheets about 16–20 minutes each, cool 30 minutes. Prep includes mixing, rolling and folding; oven preheat excluded.
- Prep Time: 45 minutes
- Chilling, resting or cooling: 150 minutes
- Cook Time: 40 minutes
- Category: Cookies
Nutrition
- Serving Size: One kolaczki cookie