Best Polish Kolachki Kolaczki Recipes

KOłACZKI: POLISH CHRISTMAS COOKIES FILLED WITH JAM

Steps:

• Preheat the oven to 356°F / 180°C
• Sift the flour onto a pastry board and chop the butter in (like you would do for a shortcrust pastry).
• Add cream cheese and egg yolk and knead the dough quickly. If necessary - sprinkle with flour. To make the dough easier to roll out, wrap it into cling film and place in the fridge for 20-30 minutes.
• Roll out the dough into a thickness of 3-4 mm (1/8 inch). Cut the dough in 2 1/2 inch squares. Transfer the squares to a parchment-lined baking sheet.
• Put a teaspoon of jam on the centre of each square, and wrap the corners -one on top of the other - to create an open envelope.
• Bake for 20 minutes until golden. Leave to cool. Sprinkle with powdered sugar.

KOLACZKI RECIPE (POLISH COOKIES)

Steps:

• Gather all your ingredients. While you can use any jam you like, raspberry and apricot work particularly well.
• Using a stand mixer or a hand mixer, beat the softened butter, flour and cream cheese until it turns fluffy.
• On a well-floured surface, roll the dough into a big ball, wrap it in plastic wrap, and let it rest in the fridge for at least an hour.
• On a well-floured surface, roll the dough out into a thin, flat piece. Cut the piece into even-sized squares. Place a dollop of jam in the center of each square. Fold the sides of the squares in, pinching the corners together to secure the jam inside.
• Bake the cookies at 350°F for 15 minutes. Once the cookies completely cool, dust them with powdered sugar. Enjoy!

KOLACZKI (POLISH COOKIES)

Steps:

• In a large mixing bowl cream together butter and cream cheese until smooth at medium-high speed. Beat in the almond extract.
• Add the salt and all-purpose flour in 3 additions, scraping down the bowl as needed to combine. Do not over mix to keep the pastry light and flaky.
• Once the dough is combined form it into a ball and dump it onto a large piece of plastic wrap. Flatten the dough down into a square shape and cover it completely with plastic wrap. Place it in the refrigerator to chill for 45 minutes to 1 hour.
• Line 2 baking sheets with parchment paper (or bake one batch at a time if you only have one baking sheet) and set aside.
• When the dough has chilled, sprinkle a clean work surface and a rolling pin with powedered sugar.
• Divide the dough in half (return the other half to the refrigerator until ready to use) and roll the dough into a large square, 7½ x 7½, 1⁄4 inch thick. Trim the edges with a pizza cutter. Using a pizza cutter or sharp knife, cut the dough into 2 1⁄2 inch squares. (Re-roll the scraps to cut more cookies.)
• Preheat the oven to 350°F.
• Carefully transfer the squares to the prepared baking sheets and spoon 1⁄2 teaspoon of jam in the middle of each square.
• Cross one corner of the pastry square over the jam filling. Rub a small drop of water on the corner of the pastry square and then seal the cookie by overlapping with the opposite pastry square corner. Carefully pinch the dough to seal it with your thumb and index finger. Continue until all the cookies are sealed.
• Bake for 10 to 12 minutes until the edges are just slightly golden. Transfer the cookies to a cooling rack after 3 minutes to cool completely.
• Sprinkle with powdered sugar before serving and enjoy!

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.

KOLACZKI - THE GREATEST POLISH COOKIE

Steps:

• 1. In a big mixing bowl, sift together the flour, sugar and salt.
• 2. Add butter, egg yolks, egg whites, sour cream and lemon peel. Work it all together with your hands for about 15 minutes, until soft. Might be easier to transfer to a big flat work area. If dough gets too wet, splash some flour on it. If too dry, splash milk on it. You will know it is ready when it is not sticking too much to your fingers.
• 3. Shape dough into a big ball, cover with a flour dusting and place into a flour-dusted bowl (you can use the same mixing bowl). Cover with plastic plate or plastic wrap and chill in refridgerator for at least 2 hours (overnight, if you can!).
• 4. When ready to make the cookies, preheat oven to 375*. Cut off pieces of dough and roll out flat, and use top of a small glass or cup to make cookie circles.
• 5. Place cookies in ungreased cookie pan. Create depressions in the middle with your thumb. Spoon in about a teaspoon of jelly.
• 6. Bake for about 12-15 minutes, until golden brown edges form at the sides. The dough makes lots of cookies, so I usually put two pans in the oven at a time (next to each other), and when one is done, load up the pan with more cookies and keep going like that until you are done.
• 7. Remove cookies from pan and let cool. When completely cooled, sift powdered sugar on top. YUM; ENJOY!

KOLACHKE (GLAZED POLISH PASTRY)

Steps:

• Heat oven to 400 degrees. Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg until smooth. Set aside.
• Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together.
• On a lightly floured surface, roll out dough to 1/4 inch thick. Cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes.
• Make a thumbprint in the center of each cookie. Fill each thumbprint with 1 teaspoon preserves. Bake until edges are golden, 12 to 15 minutes. Transfer pans to rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to rack. While cookies are still warm, drizzle with sugar glaze.