Old-Fashioned Polish Kołaczki Cookies
Traditional Polish-American cream cheese cookies filled with apricot or raspberry preserves, folded into envelopes, and dusted with powdered sugar.
Ingredients
- 1½ cups unsalted butter softened
- 8 oz cream cheese softened
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup thick fruit preserves approximately
- Powdered sugar for dusting
Instructions
- Cream butter and cream cheese until smooth.
- Gradually mix in flour and salt until a soft dough forms.
- Wrap and refrigerate for one hour.
- Divide dough into four portions.
- Roll each portion approximately 1/8 inch thick on a floured surface.
- Cut into 2-inch squares.
- Place 1/2 teaspoon preserves in the center of each square.
- Fold opposite corners together, overlap, and seal with a dab of water.
- Arrange on parchment-lined baking sheets.
- Bake at 350°F for 12–15 minutes until lightly golden.
- Cool completely and dust with powdered sugar.
Notes
Keep dough chilled, use thick preserves, and press the folded corners firmly.
