Apricot Jam Kolacky
Delightful Polish cookies filled with apricot jam, combining the rich flavors of butter and cream cheese, perfect for special occasions or a cozy afternoon snack.
Ingredients
Dough Ingredients
- 1.5 cups butter (room temperature) Adds richness and flakiness to the dough.
- 8 oz cream cheese (room temperature) Provides a tangy flavor and tender texture.
- 0.25 tsp vanilla extract Enhances the overall sweetness of the cookies.
- 0.125 tsp salt Balances the sweetness and enhances flavors.
- 3 cups all-purpose flour The base of the dough that holds it together.
- 0.5 cups powdered sugar For a mild sweetness that dusts the finished cookies.
Filling
- 12 oz apricot jam The star of the show, bringing a burst of fruity flavor.
Instructions
Preparation
- In a large mixing bowl, blend the butter and cream cheese until smooth.
- Add the vanilla extract and salt; mix until thoroughly combined.
- Gradually add the flour and mix on low speed until just combined.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
Baking
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough on a lightly floured surface to about ¼ inch thick, then cut out circles using a cookie cutter or glass.
- Place a teaspoon of apricot jam in the center of each dough circle.
- Fold the edges towards the center and pinch to seal.
- Arrange the cookies on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until lightly golden.
- Allow the cookies to cool slightly, then dust with powdered sugar just before serving.
Notes
Keep in mind to refrigerate dough for better texture. You can substitute apricot jam with other fruit preserves, such as raspberry or strawberry.