Popular throughout central and Eastern Europe around the holidays, these jewel-toned Jam-Filled Kolaczki consist of a tender cream cheese dough folded over your favorite thick preserves or jam and dusted with confectioners sugar. Our recipe is true to the original, save for one decadent detail: rather than dusting with confectioners sugar, we drizzled our cookies with a creamy glaze for a festive touch.
Makes about 22 cookies
- ½ cup (113 grams) unsalted butter, softened
- 4 ounces (115 grams) cream cheese, softened
- 1 cup (120 grams) confectioners’ sugar, divided
- 2 teaspoons (2 grams) lemon zest (about 2 medium lemons)
- ¾ teaspoon (3 grams) vanilla extract, divided
- 1¼ cups (156 grams) all-purpose flour
- ½ teaspoon (1 gram) ground cardamom
- ½ teaspoon kosher salt, divided
- ⅓ cup (100 grams) thick jam or preserves
- 2 tablespoons (30 grams) heavy whipping cream
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until smooth and well combined, about 1 minute, stopping to scrape sides of bowl. Add ⅓ cup (40 grams) confectioners’ sugar, lemon zest, and ½ teaspoon (2 grams) vanilla; beat at medium speed until well combined, about 1 minute.
- In a medium bowl, whisk together flour, cardamom, and ¼ teaspoon salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. (Dough will be sticky.) Shape dough into a 5½-inch square, about ¾ inch thick, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours or overnight.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- On a heavily floured surface, roll dough to ⅛-inch thickness, lightly flouring dough and work surface as needed. (If dough is refrigerated overnight, let stand at room temperature until softened, 10 to 15 minutes, if needed). Using a 2½-inch square cutter, cut dough, rerolling scraps as needed. Using a large offset or flat metal spatula, place on prepared pans.
- Spread about ¾ teaspoon (4.5 grams) jam on each square, leaving about a ¼-inch border. Fold 2 opposite corners of dough over jam, and press together lightly to seal, using a small amount of water to adhere. Repeat with remaining cookies.
- Bake until lightly golden, about 12 minutes. Let cool on pans for 2 minutes; remove from pans, and let cool completely on wire racks.
- In a small bowl, stir together cream, remaining ⅔ cup (80 grams) confectioners’ sugar, remaining ¼ teaspoon (1 gram) vanilla, and remaining ¼ teaspoon salt until smooth; spoon into a small piping bag, and cut a ¼-inch opening in tip. Drizzle glaze onto cookies.
I don’t see the addition of grain alcohol to the dough as included on page 80 of may.June issue of your magazine….
Thank you so much
Love bake from scratch!
Thank you for your question!
This recipe is actually from our November/December 2019 issue, hence the difference in ingredients. If you have any further questions about the recipe, please let us know.