Polish Kolachke Cookies
Nancy J. Patrykus
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!
18 oz. pkg. cream cheese
1 cbutter (2 sticks)
1-1/2 cpowdered sugar--divided
2 tspbaking powder
112 oz. can of solo brand, desert fruit filling
How to Make Polish Kolachke Cookies
- In 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.
- Bake 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.