Polish  Kolachke  Cookies Recipe

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Polish Kolachke Cookies

Nancy J. Patrykus


I found this wonderful Polish recipe in a Chgo. newspaper in 1975.
Carol S. carried on a family tradition with this recipe handed down to her from her grandmother Anna B.
I have made and given this recipe to family and many friends, it is always a favorite with all.
My favorite fillings, are poppy seed and apricot!

★★★★★ 1 vote
40 cookies
15 Min
15 Min


8 oz. pkg. cream cheese
1 c
butter (2 sticks)
2 c
1-1/2 c
powdered sugar--divided
2 tsp
baking powder
12 oz. can of solo brand, desert fruit filling


1In a large bowl beat cream cheese and butter with an electric mixer at low speed till blended. Raise speed to high and beat until fluffy, about 1 minute.
In another bowl, stir together,flour, and only 1 cup powdered sugar,also the baking powder.Mix.
Slowly beat flour mixture into the cream cheese mixture, beating until mixture is smooth. About 2 minutes.
Shape dough into walnut size balls and place 2 inches apart on an ungreased cookie sheet. Press your thumb into each ball , and spoon filling into each indentation.
2Bake in a preheated 350 degree oven until the bottoms are slightly browned. About 10to12 minutes.
Remove cookies to a wure rack and cool completely.Dust top of cool cookies with the remaining powdered sugar. Store in an air tight container, if they last that long!
Can be frozen for up to 1 month, if desired.

About this Recipe

Main Ingredient: Flour
Regional Style: Polish
Other Tags: Quick & Easy, Heirloom
Hashtags: #polish, #Ethnic