Polish cookies "Kolaczki"
Votes: 2
Time: 2 hours.
Complexity: easily
Quantity: 36 pcs.
Complexity: easily
Quantity: 36 pcs.
Polish kolaczki cookies are traditionally baked for Christmas. They're very simple to make, but they do take time. So, invite your little helpers into the kitchen to join you in assembling these miniature envelopes. Kolaczki are baked from a dough made with equal parts cream cheese and butter. Let it rest overnight in the refrigerator, and they'll be easy to work with. Squares are cut from the dough, and jam or preserves are then wrapped in these squares like half-envelopes. Use different colored jams to create a colorful look.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of cream cheese, room temperature
- 220 g unsalted butter, room temperature
- 3 tbsp. granulated sugar
- 2 and 3/4 cups of premium flour, plus extra for work
- 0.5 tsp salt
- 0.5 cup apricot jam
- 0.5 cup raspberry jam
- Coarse sugar, for sprinkling
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Recipes with similar ingredients: cream cheese, butter, sugar, premium flour, Apricot jam, raspberry jam
Cooking the dish according to the recipe:
- In a large bowl, beat the cream cheese, butter, and granulated sugar with a mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour and salt. Divide the dough between two large pieces of plastic wrap. Form into 1-cm-thick discs and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out 1 disk of dough to a thickness of about 0.3 cm (1/4 inch), adding more flour as needed. Using a sharp knife or a 2.5-inch (6 cm) square cutter, cut the dough into 2.5-inch (6 cm) squares. Lift the cut pieces with an offset spatula and arrange them on one of the prepared baking sheets, spacing them 2 inches (5 cm) apart. Gather up any scraps and refrigerate.
- Place 1 teaspoon of jam in the center of each square. Fold two opposite corners toward the middle, pinch, and press to seal and gently spread the jam toward the edges. Sprinkle the dough with coarse sugar.
- Bake, rotating the baking sheet halfway through, until the cookies are puffed and the edges are golden brown, 20-25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Repeat with another disk of dough and the remaining scraps to make more cookies.
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