Kolazcky Cookies - Guest Post!

Today's guest post is by my favorite baking buddy, Christina of All's Fare Food blog!  Christina and I are Cupcake Camp buddies every year, and love to bake together while our hubbies watch football.  Whenever the four of us go out to dinner, we all go home with sore cheeks because we have so much fun and laugh so hard.  Christina is a great friend and an excellent baker, so here we go!

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Hello to all the readers of Boston Sweetie’s blog! I’m so happy to have been invited here to share a cookie recipe during this holiday season.

Growing up in the huge Midwest melting pot that is Milwaukee, I had the great privilege to be around all different types of ethnic foods. Each summer on the shores of Lake Michigan, you could flock to one of the weekly ethnic festivals like Irish Fest, Festa Italiana, German Fest or Polish Fest. At these weekend-long events, you could experience snacks and meals with an authentic touch from the old country.

One of my favorite recipes that could be found in many of Milwaukee’s southside bakeries is the Kolaczky Cookie. Pronounced coh-latch-key, this Polish cookie is flaky and filled with a fruity jam.  Several other European countries have their own version of the kolaczky with names like kolache, kolacky or kolace and can be filled with everything from sweet fruit to savory cheeses.

The kolaczky is actually quite easy to make. First, select your favorite filling – I opted for an orange marmalade that I found on the shelves at Home Goods one day. Then, mix together the dough, which is super simple to make. Finally, put the cookies together and bake. In about two hours, you can have more than two dozen of these wonderful cookie treats.

Orange Apricot Marmalade

I hope you enjoy!

What You’ll Need

• 4 oz (1/2 brick) cream cheese, softened
• 6 oz (1 1/2 sticks) butter, softened
• 1 1/2 C all-purpose flour
• 1 jar filling of choice (apricot, raspberry, strawberry preserves or jam etc.)
• Confectioners’ sugar for dusting

Putting It Together

Beat the cream cheese and butter together until fluffy. Add in the flour a 1/4-cup at a time. Mix well. Cover the dough with plastic wrap. Chill in the fridge for at least 1 hour.

Preheat oven to 350 degrees.

On your work surface, use a mixture of granulated and powdered sugar to prepare the dough. Do not use flour here.

Roll out your dough to about 1/4-inch thick using a rolling pin. Add more of the sugar mixture if it gets too sticky.

Using a circle or square cookie cutter, cut into 2-inch shapes and place on cookie sheet.

Add about 1/4-teaspoon of filling to the center of the dough. Overlap opposite corners of the dough to cover the filling.

 


Bake for about 15 minutes until golden brown. Then, remove to a cooling rack.

When cooled, dust with powdered sugar and serve. Store in airtight container.