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pat's polish kolaczki ( polish christmas cookies)

javancookie avatar
Recipe by
Pat DiMercurio
@javancookie
Saginaw, MI

I've wanted to try Kolaczki for quite a while. I'm of Polish heritage but don't remember ever eating any of these. This is a combination of a couple of recipes I found on the internet. I found that an equal amount of flour and powdered sugar worked to roll out the dough. I used a ruler to measure out the 3" squares. 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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yield 48 cookies
cook time 8 Min
method Bake

Ingredients For pat's polish kolaczki ( polish christmas cookies)

  • 8 oz
    cream cheese, room temperature
  • 12 oz
    butter, room temperature
  • 3 c
    all purpose flour
  • 1 tsp
    baking powder
  • 2 jar
    fruit preserves, ie: raspberry, apricot
  • confectioners' sugar

How To Make pat's polish kolaczki ( polish christmas cookies)

  • 1
    With an electric mixer, or by hand, mix the cream cheese and butter until creamy and light.
  • 2
    Add the baking powder and the flour, one cup at a time, and mix thoroughly.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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