These little cookies are from my eastern European roots. They could always be found at our big Christmas Eve family gathering. Apricot is our favorite filling, but raspberry is also delicious. I've used different brands of jam and they've all been good, but my favorite is Smucker's Simply Fruit jam for the apricot filling.
These cookies are not overly sweet, and the fruit flavor pairs wonderfully with the buttery, tender cream cheese dough. While we usually eat these for dessert, they would also make a great little pastry for a special breakfast or brunch.
Kolachy
Ingredients:
2 sticks unsalted butter, softened
8 oz. cream cheese, softened
2 cups all-purpose flour
Apricot and/or raspberry jam
Directions:
1. Beat together the butter and cream cheese with a mixer until creamy. Add the flour and continue beating until flour is mostly mixed in. Knead for a few minutes by hand, ensuring that no dry flour spots remain.
2. Divide dough in half. Shape each half into a disc shape, wrap in plastic wrap and refrigerate for at least two hours.
3.Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Roll out dough on a floured countertop to about 1/8-1/4 inch thickness. Cut into squares about 2 inches by 2 inches. Place each square on the prepared baking sheets. Put about 1/2 teaspoon jam on each square. Pull together two opposite corners and tightly pinch them together. Push the pinched edges firmly down onto the side of the cookie. (If the dough is not pinching together well, then wait a few minutes until the dough warms up and softens a bit.)
4. Bake at 350 for 15-18 minutes, or until light golden brown on bottom. Let cool about 5 minutes on baking sheets, then move to a wire rack to cool completely. Sprinkle powdered sugar on top immediately before serving.
Source: adapted slightly from my Uncle Jeff, via my mom
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