Pat's Polish Kolaczki ( Polish Christmas Cookies)
There was enough dough to make 4 dozen cookies.
I purchased raspberry preserves and an apricot fruit spread. The preserves worked very well, but the fruit spread softened so much in the oven that it leaked out of the ends of the cookie, so I switched to some orange marmalade.
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8 ozcream cheese, room temperature
12 ozbutter, room temperature
3 call purpose flour
1 tspbaking powder
2 jar(s)fruit preserves, ie: raspberry, apricot
How to Make Pat's Polish Kolaczki ( Polish Christmas Cookies)
- With an electric mixer, or by hand, mix the cream cheese and butter until creamy and light.
- Add the baking powder and the flour, one cup at a time, and mix thoroughly.
- Chill the dough in a container covered with plastic wrap for at least one hour but preferably overnight. Take the dough from the frig and let stand about 15-20 minutes.
- Preheat oven to 350°. Set up baking sheets with parchment paper. Mix together a little flour and powdered sugar and use to lightly dust the surface you'll be cutting the dough on, as well as the rolling pin. Divide the dough into two balls. Cover one and roll the other a scant 1/4 inch thick, about 9" by 12". Cut into 3" squares. There's enough dough to roll out at least 48 cookies. Place about 1 teaspoon of preserves in the center of each square. Bring over one corner of the dough and then overlap the opposite corner of the dough to cross over the filling. The filling should still be visible at the ends. Dab a little milk on the overlapping corner of dough and press gently so it'll stay in place when baked.
- Place the filled cookies onto the baking sheets and bake for 15 minutes, until light golden brown. Cool on the pan for one minute and then move to a rack to cool completely. Store cookies in an airtight container. When ready to serve, move to a platter and dust lightly with powdered sugar.