Polish Kołaczki: A Delightful Tradition

Step into the world of Polish baking with this irresistible kołaczki cookie recipe. With a creamy, buttery dough that bakes to flaky perfection, these cookies are more than just a treat—they’re a celebration of tradition and flavor. Whether round, square, or diamond-shaped, each kołaczki promises a delightful bite filled with your choice of sweet, fruity, or nutty filling.

Why You’ll Love This Recipe

These cookies are a labor of love, often gracing the tables during holidays and special occasions. Yet, they’re simple enough for any dedicated baker to make year-round. The dough is versatile and can be customized with an assortment of fillings, making each batch uniquely yours.

Kitchen Equipment You’ll Need

• Large mixing bowl
• Electric mixer
• Plastic wrap
• Rolling pin
• Silicone mat or flat surface for rolling
• Parchment-lined sheet pan
• Spatula
• Wire rack for cooling

Ingredients

• 8 ounces cream cheese (room temperature)
• 1 1/2 cups salted butter (room temperature)
• 3 cups all-purpose flour
• Granulated sugar (for rolling out dough)
• Confectioners’ sugar (for rolling out dough)
• 8 to 10 ounces cake and pastry filling (raspberry, apricot, prune, etc.)
• 1 large egg white
• 1 cup sifted confectioners’ sugar

Steps to Make It

1. Gather the ingredients.
2. In a large bowl, beat the cream cheese with butter until light and fluffy.
3. Add the flour, one cup at a time, and mix well.
4. Wrap dough in plastic and refrigerate for at least 1 hour.
5. Preheat the oven to 350°F. Roll out the dough to a 12 x 18-inch rectangle, about 1/4-inch thick, on a surface dusted with equal parts confectioners’ and granulated sugars.
6. Cut the dough into 2-inch squares. Place 1/2 to 1 teaspoon of filling in the center of each square. Brush a small amount of beaten egg white on one corner and press the opposite corner onto it, sealing lightly.
7. Transfer the filled cookies to a parchment-lined sheet pan using a spatula and bake for 15 minutes, or longer if baking from frozen, until the corners start to brown.
8. Remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners’ sugar. Serve and enjoy!

Tips for Success

Ensure your cream cheese and butter are at room temperature to achieve the best consistency for the dough. When rolling out the dough, use a light touch with the sugar mixture to prevent sticking.

Additional Tips and Variations

Experiment with different fillings such as almond paste or sweet cheese. Avoid using regular jam, as it tends to be too thin. Instead, opt for cake and pastry fillings available in the baking aisle.

Nutritional Highlights (Per Serving)

Calories: 150 | Fat: 9g | Carbohydrates: 16g | Protein: 2g | Sugar: 7g

Frequently Asked Questions (FAQ)

Can I make the dough ahead of time? Yes, the dough can be refrigerated for up to 3 days or frozen for up to 3 months.

What other fillings can I use? In addition to the suggested fillings, try poppy seed or a thick strawberry filling for a twist.

How do I store leftover kołaczki? Store in an airtight container at room temperature for up to 5 days. They can also be frozen for longer storage.

Conclusion

Now that you have everything you need to make these delightful Polish kołaczki, it’s time to roll up your sleeves and start baking. We’d love to hear how your cookies turn out, so feel free to share your experiences and any creative variations you try. Happy baking!