Polish Kolachki Cookies
A family favorite Polish holiday cookie
Ingredients
- 16 tablespoons unsalted butter 2 sticks
- 16 ounces Greek or reduced fat Cream Cheese 2 packages
- 2 1/2 cups flour plus additional for rolling
- Fruit preserves
- Confectioner's sugar for dusting
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and cream cheese together on medium-high speed, until fluffy.
- Scrape down sides of the bowl, and with the mixer on low, add flour and continue to mix until dough is smooth.
- Turn dough onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat oven to 375 degrees. Line a baking pan with a silpat or parchment paper.
- Add about ½ teaspoon of fruit preserves to the center of each cookie.
- Bake for 10 minutes or until golden on the bottoms. When cool, dust with confectioner’s sugar.
- These are best eaten the same day.
- Roll dough out to 1/8-inch thickness and cut into rounds with a 1 1/2 - 2 inch cookie cutter or small glass.
Notes
These are best served the same day but you can store them in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 152kcalCarbohydrates: 11gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 30mgSodium: 69mgPotassium: 63mgFiber: 0.4gSugar: 1gVitamin A: 338IUCalcium: 32mgIron: 1mg
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