Kolache Cookies (Page 2 ) | April 23, 2025

PREPARATION

1. Combine cream cheese, butter, flour, vanilla, and granulated sugar in a mixing bowl until smooth. Or pulse in a food processor. Roll into a ball and cover with plastic wrap. Refrigerate for 2 hours or overnight. The dough will be very soft.
2. Preheat oven to 350°F. Sprinkle flour on the work surface. Divide the dough in half. Return half to the refrigerator. Roll out the first half to 1/4″ thick. Cut into about 12 squares, each about 2 1/2 inches. Reshape and reroll the dough as needed.
3. Place the squares on a lined jelly roll pan. Place a spoonful of jam in the center of each square. Fold the two corners over so they meet in the middle. Repeat with the remaining pastry and jam, using as many flavors of jam or preserves as you like. Re-roll the remaining pastry into new squares.
4. Bake each sheet or cookie for 15 to 18 minutes. Let the cookies cool in the pan for 5 minutes before removing them to cool completely for 1 hour. Optional: Lightly sprinkle with powdered sugar in a strainer before serving.
5. Whenever there’s a gathering, you want something truly special to serve. Cakes are great, but in many families, cookies are the star of the show. They’re certainly easier to serve than cakes and don’t require any utensils to enjoy, making them ideal for large family gatherings.These Polish kolache cookies are a dessert staple in many places. This cookie has been spelled a few different ways, but the pronunciation is “co-watch-key” in Poland and “co-latch-y” in the United States. No matter how you say it or how you spell the name, these cookies are simply divine.They have a rich, unsweetened biscuit dough base. This is countered by a dollop of sweet jam or preserves in the middle. Together, they make the perfect combination, and I can say from experience that you can never have enough of these fabulous biscuits.

   The basic recipe contains only 6 ingredients, making it very easy to buy and prepare. The only drawback with these cookies is that you have to chill the dough before you can shape them.

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