Best Kolacky Recipes

CREAM CHEESE KOLACKY

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

KOLACKY

Steps:

• 1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, and sugar on medium speed until light, about 2 minutes. On low speed, gradually beat in the flour just until mixed. The dough will be soft and sticky.
• 2. Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day.
• 3. Preheat the oven to 350°F. Lightly grease or spray cookie sheets.
• 4. Dust a pastry cloth or board with flour or confectioners' sugar. Remove 1 dough disk from the refrigerator and place it on the pastry cloth. Keep the remaining dough disk refrigerated. Roll out the dough into a square or rectangle 1/8 inch thick. Cut into 2 1/2-inch squares.
• 5. Place 1 teaspoon of the filling in the center of each square. Pull 2 opposite corners of the square into the middle, and pinch the edges together to seal. Place the cookies on the prepared cookie sheets, spacing them about 1 1/2 inches apart. Repeat with the remaining dough and filling.
• 6. Bake in the center of the oven until lightly golden, 12 to 15 minutes. Let cool on the cookie sheets for 1 to 2 minutes, then transfer to wire racks. Dust the tops with sifted confectioners' sugar while still warm, then let cool completely.

NUT FILLING FOR KOLACKY COOKIES

Steps:

• Beat the egg whites and add the ground walnuts and white sugar. Mix well. Place about 1 teaspoon of filling on each square.

SOPHIE'S KOLACKY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Using a pastry blender or food processor, cut butter into cream cheese.
• In a small bowl, sift dry ingredients together except for confectioners' sugar.
• Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
• Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
• Roll dough to 1/4-inch thickness.
• Using a cookie cutter or glass, cut into about 3 inch diameter cookies. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression.
• Bake for about 20 minutes (until lightly golden). Let cool on a cookie rack. Dust lightly with confectioners' sugar. Store in an airtight container

GRANDPA'S HUNGARIAN KOLACKY

Steps:

• Combine butter and cream cheese completely, add flour and mix well.
• Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours.
• Roll out each ball (on floured surface) to 1/8". (Be sure to keep them thin, as this keeps them "light!")
• Cut out silver-dollar sized cookies; place on ungreased cookie sheets.
• Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) I always bake the cookies flat; however, the edges may be pinched or rolled together as well!
• Lightly sift powdered sugar over cookies and serve.

CZECH PASTRY COTTAGE CHEESE KOLACKY

Steps:

• Let butter soften in a bowl.
• When very soft mix butter and cottage cheese together.
• Add salt and sugar.
• Add flour last and mix by hand. To get dough to the consistency of pie dough.
• Put the dough in wax paper in the refrigerator overnight.
• If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
• Then take it out and divide it into 3 parts.
• Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick.
• Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough start to stick). Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam.
• Bake at 350 for about 15-20 minutes or until lightly brown.

GRANDMA OLGA'S KOLACKY

Steps:

• In a bowl, dissolve the sugar in the warm water, and stir in the yeast. Let stand until the yeast forms a creamy layer, about 5 minutes. In another bowl, mix the flour and margarine until well blended, and stir in the egg yolks, one at a time. Mix in the yeast mixture until incorporated, then stir in the sour cream to make a soft but not sticky dough. Cut the dough into 6 equal-sized pieces, cover with a cloth, and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets, or line with parchment paper.
• Working on a floured work surface, roll out one of the dough balls into a square about 6x8 inches, about 1/8-inch thick. Keep the other pieces of dough refrigerated. With a pastry cutter or pizza roller, cut the square into 12 smaller squares about 2 inches on a side. Place about 2 teaspoons of fruit filling in the middle of each square, and fold two opposite corners of dough together to meet in the center. Pinch the corners together to partially enclose the filling. Place the filled kolacky on the prepared baking sheets.
• Bake in the preheated oven until the cookies begin to turn golden brown, 20 to 25 minutes. Let cool on the baking sheets for about 2 minutes before removing them to wire racks to finish cooling. Sprinkle the kolacky with confectioners' sugar.

ICE CREAM KOLACKY

Steps:

• Add flour to butter and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. When dough is smooth, shape into ball and refrigerate overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out circles. Place on a cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon fruit preserves.
• Bake in the preheated oven for 20 minutes. Sprinkle with confectioners' sugar when cool.

KOLACKY-POLISH CHRISTMAS COOKIES.

Steps:

• 1. Beat butter and cream cheese in large bowl with electric mixer at medium speed until smooth and fluffy. Gradually add flour; beat at low speed until mixture forms soft dough. Divide dough ball in half; wrap each half in plastic wrap. Refrigerate 1 hour or until firm.
• 2. Preheat oven to 375*F. Roll out dough, half at a time, on floured surface to 1/8-inch thickness. Cut into 2-1/2 inch squares. Spoon 1 tsp. preserves into center of each square. Bring up two opposite corners to center; pinch together tightly to seal.
• 3. Fold sealed tip to one side; pinch to seal. Place 1-inch apart on ungreased cookie sheets. Bake 10 to 13 minutes or until lightly browned. Remove to wire racks; cool completely.

GRANDMA'S KOLACKY COOKIES

Steps:

• Cut butter into flour with two forks to resemble small peas, as you would pie crust. Stir in sour cream with serving spoon and mix well.
• Form into 2 balls and store, covered, in refrigerator to chill. Taking out one ball at a time, dust each with flour and roll on floured surface to approximately 1/8 thickness. (Note: If dough starts tearing, it may need more flour or to be chilled a bit more.).
• Cut with larger round cookie cutter or coffee cup, Fill center with approximately 1-2 teaspoons Solo, Bring up each side and pinch to close.
• Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy!

KOLACKY SLOVAK NUT OR POPPY SEED ROLLS/KOLACHI PAN DULCE DE NUECES O SEMILLAS DE POPPY SLOVAKO

Steps:

• 1. Combine cream, yeast and sugar, let stand for 5 minutes.
• 2. Mix flour and butter, add yolks add yeast mixture and work with hands until dough is not sticky and hands are clean.
• 3. roll out thin, a small piece at a time. Fill with either nut filling or poppyseed filling and roll. Put on cookie sheet and set aside for about 30 minutes in a nice warm place. Let rise. Also Apricot filling is also very delicious, You can use apricot preserves if you do ot like poppyseed or nut fillings.
• 4. Bake at 350 degrees for about 20 minutes. Delicious Enjoy Above recipe is a Kolacky recipe that is fast. Most Kolacky take much longer because they are left to rise twice.
• 5. Poppyseed Filling: Combine all the ingredients and cook until the milk is absorbed. Spred on dough and roll up jelly roll fashion pinch edges. Let rise for 30 minutes
• 6. Walnut Filling: Course grind one pound of walnut meats, Combine with warm milk, butter, and sugar stir well with a wisk until most of the sugar is dissolved, sugar does not have to be totaly dissolved add ground nut meats and spred out on rolled dough. Roll up jelly roll fashion and pinch edges. Let rise for 30 minutes Enjoy
• 7. Will post my picture later as this is for a member as a special request. LOL
• 8. Variation: Cultural Explosion: For my Cream Cheese and Guava filling, take a four ounce package of cream cheese the small one, leave out to soften, then add 1/4 cup powdered sugar and blend in well. The cheese should be very soft to spread easily Spread this cream cheese on the dough, then take guava marmalade (Conchita, Ancel or Goya are brands I buy in the Latin food markets) Guava marmalade comes in a can. Take a large tablespoon and put a few spoonfulls of the marmalade over the cream cheese and spred all over the cream cheese. Then roll jelly roll fashion. Pinch edges or fold under so spread wont come out. Follow the recipe above and bake. Delicious.

COOPER'S KOLACKY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend the butter and cream cheese together. Sift together the flour, 2 tablespoons of sugar and baking powder. Stir the dry ingredients into the creamed mixture. Knead dough by hand for a few turns.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. If dough is too sticky, refrigerate for 1/2 an hour. Cut dough with a round cookie cutter or the rim of a glass. Place about 1/2 teaspoon of the preserves into the center of each circle. Close cookies by folding circles in half and pressing the edges with a fork to seal. Place cookies onto an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven.
• In a small bowl, stir together the remaining 1 tablespoon of sugar with the cinnamon. Roll cookies in the sugar mixture while they are still warm from the oven.

KOLACHKI, KOLACKY, KOLACHY, KOLACE, KOLACHI, KOLACHE, KOLACHKE,

Steps:

• Preheat oven to 350.
• COOKIE DOUGH_____________ Allow cream cheese and butter to soften to room temperature Mix till well Blended.
• Add Flour a little at a time and mix in till well blended.
• Divide into balls. one ball for each filling you will make and wrap and refrigerate for at least 4 hours or overnight.
• Using one ball at a time, Roll out square about 1/8 inch thick on board sprinkled with flour or confectioners sugar or a combination. You can cut the dough into 2 inch squares and place a little filling on each square and fold the dough over. As a time saver, I place a little filling in a line across the bottom of the dough and roll till filling is covered. Should be about 1/2 inch in diameter (or a little more).
• With a knife, cut through the dough at that point and cut the roll into 1 1/2 to 2 inch pieces. Then place a little filling in a line across what is now the bottom and repeat steps.
• Place on ungreased cookie sheet and bake for about 20 minutes.
• (I found that they were better if I turned them over after about 10 minutes) Check them at 10 and see how they are doing on the bottom.
• Cool for a couple of minutes then place on wire rack to cool.
• FILLING A (walnut) Mix ingredients until blended.
• FILLING B (Lekvar) Simmer ingredients (except brown sugar) covered for 25-30 minutes until very soft and most of the water is evaporated Uncover last few minutes if necessary remove from heat and mash Stir in brown sugar will keep in refrigerator for a long time in a covered jar Lekvar can be purchased in the Jewish section of grocery store already made.
• FILLING C (Apricot or Peach) Place fruit in medium saucepan and cover with water until about an inch over the fruit bring to boil and reduce to simmer for 35- 45 minutes until very tender mash until fruit is smooth Add cinnamon and vanilla add 1/2 cup sugar to taste-- and more if desired.
• FILLING D (Cream Cheese). Allow Cream Cheese to soften to room temperature. Mix all ingredients until well blended.
• FILLING E (Pineapple). Combine, Cook until thick, cool.
• FILLING F (Cherry-Choc-nut). Chop cherries in food processor until finely chopped. Add remaining ingredients and blend well.
• FILLING G (poppyseed) -- Mix together and set aside till milk is absorbed and mixture is cooled.

CZECH PASTRY CALL KOLACKY

Steps:

• Let butter and cream cheese soften in a bowl.
• When very soft mix together.
• Add salt and sugar.
• Add flour last and mix by hand. To get dough to the consistency of pie dough.
• Put the dough in wax paper in the refrigerator overnight.
• If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
• Then take it out and divide it into 3 parts.
• Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick.
• Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough starts to stick). Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam.
• Bake at 350 for about 15-20 minutes or until lightly brown.

NUT KOLACKY

Steps:

• Mix walnuts and graham cracker squares in food processor until texture is fine crumbs.
• Add 1/4-1/2 cup sugar.
• Add egg whites (foamy, not stiff) to nut mixture.
• Add honey to mixture, and refrigerate until ready to use.
• In a small bowl, dissolve yeast in warm water.
• In a large bowl, combine flour and salt, cut in butter until crumbly.
• Stir in yeast, eggs, and whipping cream.
• Turn dough onto lightly floured surface, knead until smooth, about 2-3 minutes- place in a greased bowl, turn greased side up.
• Cover, refrigerate until firm- 6 hours or overnight.
• Heat oven to 375 degrees, roll out dough, on sugared or floured surface to 1/8 inch thickness.
• Cut into 2 1/2 inch squares.
• Spoon 1 tsp.
• of nut filling in center of each square.
• Bring two opposite corners to center, pinch to seal.
• Wet fingertips with a little bit of water.
• Fold sealed tip to one side, pinch to seal.
• Place 1 inch apart on ungreased cookie sheets.
• Bake 10-15 minutes or until lightly browned.

KOLACKY COOKIES

Steps:

• preheat oven 375.
• Cream together butter and cheese,and sugar.
• Add in your flour,mell until everything is binded.Cover with plastic wrap. Chill 1 hour.
• Roll out dough on very lightly floured surface,adding flour when needed. Roll out about 3/4 inch thick. Cut out small circular cut outs about 2 1/2 -3 inch in diameter.
• Place circle onto ungreased pan.
• dot each circle in center with a small amount of desired filling. Clamp edges together,keeping in mind this is a crescent shaped cookie. Bake 375 10-12 minutes.
• While still warm dust with powdered sugar.
• Cookies can be frozen,just follow above directions leaving out the powdered sugar step.Let cookies cool.
• Place in cookie tins with wax paper seperating them. Cookies can be frozen up to 2 months. Possibly longer if needed. Then thaw out at room temp making sure cookies don't touch. And dust with powdered sugar.

KOLACKY

Steps:

• Combine margarine and cream cheese in large bowl; beat with mixer at medium speed until smooth and creamy. Beat in vanilla.
• Combine flour and salt in small bowl; gradually add to margarine mixture, beating until mixture forms soft dough.
• Divide dough in half; wrap each half in plastic wrap. Refrigerate until firm.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll out half of dough on lightly floured pastry cloth or board to 1/8 inch thickness. Cut with top of glass or biscuit cutter into 3 inch rounds.
• Spoon 1/2 teaspoon fruit preserves/jam onto center of each dough circle. Beat egg with water in small bowl; lightly brush onto edges of dough circles. Bring three edges of dough up over fruit; pinch edges together to seal. Place on ungreased cookie sheets; brush with egg mixture. Repeat with remaining dough and fruit.
• Bake 12 minutes or until golden brown. Let stand on cookie sheets 1 minute. Transfer kolackys to wire rack; cool completely. Store in tightly covered container.

QUICK KOLACKY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Combine the flour, baking powder, butter or margarine, sugar, sour cream and eggs. Knead until dough is smooth.
• Sprinkle a work surface generously with confectioners' sugar. Roll dough out over the confectioners' sugar to 1/4 inch thick, adding more as needed. Cut out into 3 inch squares and fill with nut, poppyseed or prune filling.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Enjoy!

APRICOT KOLACKY

Steps:

• 1. Grease a large bowl with shortening set aside.
• 2. In a large mixing bowl, add first 6 ingredients and mix on low to medium speed for about 2 minutes.
• 3. Add the all-purpose flour and powdered milk; beat for 2 minutes more. Stir in the bread flour and mix well. (You may need to add a little more flour if the batter is too sticky).
• 4. Add the dough to a lightly floured surface and knead the dough for about 10 minutes.
• 5. Form the dough into a smooth ball and place it into the greased bowl, turning the dough over so that both sides are greased. Cover with a piece of plastic wrap. Let dough rise in a warm place until doubled; approximately 1-2 hours depending on the warmth of the area.
• 6. Line 2 large cookie sheets with parchment paper; set aside.
• 7. Punch down the dough. Divide the dough in half.
• 8. On a lightly floured surface, roll out half of the dough to ¼ inches thick. Use a glass or a cookie cutter that is 3-4 inches in diameter and cut out rounds of dough as closely as possible so there will not be much dough left over. Note: Do not re-roll left over dough. It will make the pastry tough.
• 9. Place cut-out rounds onto the parchment lined cookie sheets about 1-2 inches apart. Cover with a towel and let sit in a warm place for about 40-45 minutes.
• 10. Repeat with the other half of dough.
• 11. Make a well or depression in the center of each piece of dough round. I use the back of a rounded cookie scooper or you can use your fingers to make a small well. Fill each indent with 1 Tablespoon of apricot filling.
• 12. Brush around the tops and sides of the pastry with 1 beaten egg. Set in a warm place and let rise for another 15-20 minutes; uncovered.
• 13. Preheat oven to 325 degrees.
• 14. Bake kolacky at 325 degrees for approximately 25-30 minutes.
• 15. Remove pastries from baking sheets and cool on racks. Drizzle glaze over the kolacky, while warm but, not hot.
• 16. Glaze: Stir milk into sugar and mix until creamy. Add vanilla. Drizzle over pastries. You can add more confectioners' sugar to make it thicker, or thin it with a little milk or water.

EASY KOLACKY

Steps:

• Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
• Preheat an oven to 375 degrees F (190 degrees C).
• On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
• Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.