KOLACHY COOKIES

This Kolachy Cookies recipe is officially my last cookie recipe of the holiday season and I have to say I am a little relieved. Besides making some sprinkle sugar cookies on Christmas Eve with my daughter for Santa, I am done! 


This year, I have made more cookies than ever before, although some, like these pecan pie thumbprints, are not going to make it till Christmas. 

We have polished off every last one that I made! I had promised Ryan I would make more, but unfortunately, that is not going to happen at this point!

As for these kolachy, these are a completely new to me cookie. I made these cookies with my friend Carrie this year, which I had never even heard of. After a little research, they seem to be a traditional Eastern European cookie that has a ton of names! I found a million different spellings for these.

Read Almond Meltaway Cookies

They can be filled with all kinds of things. Carrie and I used apricot preserves, which was good, but apricots are definitely not my favorite. You can use nuts, poppyseed, or any preserve you like. 

When I told my Dad that I had a great recipe for these thanks to Carrie, he requested a batch made with pineapple and cream cheese. I ran out of cream cheese halfway through, so switched to red raspberry preserves, and I think they both turned out great!

Ingredients

• 2 sticks unsalted butter at room temperature
• 8 oz. cream cheese at room temperature
• 2 1/4 cups flour
• 1/4 tsp. salt
• Filling:
• 4 oz. cream cheese softened
• 2 tbsp. powdered sugar plus more for dusting
• 1 can crushed pineapple drained very well
• or whatever you like!

Instructions

1. Cream together butter and cream cheese, until light and fluffy, about 2 minutes.
2. Slowly add in the flour and salt, mixing until incorporated. Roll dough into two balls and covered with plastic wrap. Chill for at least two hours.
3. Remove from fridge and preheat oven to 375 degrees. Line baking sheets with silpats or parchment paper.Prepare filling by mixing the powdered sugar with the cream cheese.
4. Roll out one ball of dough until very thin. You want it to be as thin as you can make it.
5. Using a pizza cutter, cut your dough into a big square, removing the edges. Then cut your big square into small 2 by 2 squares.
6. On the diagonal, smear a bit of cream cheese then pineapple. Fold one edge in and then the other, sealing with water.
7. Bake on baking sheet for 12 minutes. Remove from oven and sprinkle with powdered sugar.

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