Here is a traditional polish cookie recipe for your family. Kolaczki are buttery cream cheese cookies filled with jam. You can typically find these cookies during the holidays. Although many consider these cookies Polish, they are also popular in Russia, Czech Republic, Austria, and Denmark. Make these cookies as a group activity. Everyone in the family can help roll and cut out the cookies, or fold the squares. You can divide the steps, and spread the joy of baking with your family.
History of kolaczki cookies.
Can be written; kołaczki, kolacky, or kolachky. The name kolaczki is an American-Polish name for a small pastry filled with jam. These little pastries are found in Eastern and Central Europe.
In Poland the kolacz; Traditional Polish round festive cake/bread, typically associated with various celebrations. In Polish culture bread and pastry expressed hospitality, prosperity and celebration.
What to fill the cookies with?
Traditionally jam s used to fill these cookie with. The jam may run out of cookie during baking. To help prevent this you should use a thicker jam or preserves. Between jam and preserves, I find that preserves are generally thicker of the two. One way you can thicken the jam, is to add corn starch to it. You don’t need much only about 1-2 teaspoons for every 1/2 cup of jam. Just heat the jam in a small saucepan until it gets liquid then stir in the cornstarch and allow to cool. That’s it!
Ingredients
Equipment
Method
- Place jam into sauce pan and heat over medium heat. Heat jam until it becomes liquid. When it starts to turn into liquid remove from heat and add corn starch. Mix cornstarch until well incorporated. Set aside to cool.
- In a small bowl add cream cheese, butter, Crisco, vanilla extract, and sugar, mix well. Scraping down the sides of the bowl while mixing.
- After the wet ingredients are mixed well add flour 1/3 at a time. Mix until well incorporated before adding more flour.
- After all of the flour is mixed in make into a dough ball. Flatten ball and wrap in plastic and place into fridge to chill at least one hour.
- On your work surface dust some powdered sugar on the surface. Remove chilled dough and place on prepared work surface.
- Take your rolling pin and roll the dough to approximately 3/16 inch, but 1/4 inch is ok.
- While rolling and flipping dough, sprinkle with powdered sugar to prevent sticking of dough to work surface and rolling pin. You also may need to use your pastry knife to help separate the dough from the work surface from time to time.
- When dough is about 1/4 inch thickness the dough will be approximately 8 1/2 inches by 12 inches.
- Cut a piece of parchment paper the size of the cookie sheet and place it on top.
- Cut dough into 2 inch x 2 inch squares, or 2 inch circles.
- Place the squares or circles onto prepared cookie sheet.
- Place 1/2 teaspoon of jam onto each cookie. (circle or square)
- Take opposite corner of square dough and wet the opposite corners and fold over.
- Bake in a 350 degrees F. oven for 12-15 minutes.
