Jam-Filled Kolaczki

Jam-Filled Kolaczki

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.

Jam-Filled Kolaczki
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
  1. 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.
  2. 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.
  3. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  4. 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.
  5. 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.
  6. Bake until lightly golden, about 12 minutes. Let cool on pans for 2 minutes; remove from pans, and let cool completely on wire racks.
  7. 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.


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  1. I don’t see the addition of grain alcohol to the dough as included on page 80 of may.June issue of your magazine….
    Please advise.

    Thank you so much

    Love bake from scratch!

    • Hi Tina,

      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.

      Happy baking!


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