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Polish Kolaczki Jam Cookies

Polish kolaczki jam cookies are tender cream cheese pastries filled with thick apricot preserves and dusted with confectioners’ sugar. Chill the dough until firm, then fold each square around its filling and bake until lightly golden on the bottoms.
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Prep Time 30 minutes
Cook Time 18 minutes
Chilling 2 hours
Total Time 2 hours 48 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Polish
Calories: 157
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 2.25 cups all-purpose flour
  • 0.25 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 package (8 oz) cream cheese softened
For the filling
  • 0.5 cup apricot preserves thick
For the finish
  • 0.25 cup confectioners’ sugar

Equipment

  • 1 electric mixer
  • 2 13x18-inch baking sheet

Method
 

Make the dough
  1. Whisk the flour and salt together in a medium bowl.
  2. Beat the butter and cream cheese in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes, then mix in the flour mixture on low just until a soft dough forms.
  3. Divide the dough in half, shape each portion into a flat rectangle, wrap, and refrigerate until firm, at least 2 hours.
Shape the cookies
  1. Heat the oven to 350°F and line two 13x18-inch baking sheets with parchment paper.
  2. Roll each dough portion between sheets of parchment into a 6x18-inch rectangle about 1/8 inch thick, then cut each rectangle into twelve 3-inch squares.
  3. Stir the preserves until smooth, then place 1 teaspoon in the center of each square; bring two opposite corners over the filling, overlap them, and press firmly to seal.
Bake and finish
  1. Arrange 12 cookies on each prepared baking sheet and bake on the upper and lower oven racks for 15 to 18 minutes, switching the sheets’ positions and rotating them halfway through, until the cookies are set and lightly golden on the bottoms.
  2. Cool the cookies on the sheets for 5 minutes, transfer them to a wire rack to cool completely, then dust with the confectioners’ sugar.

Notes

Press the overlapping corners firmly so they stay sealed during baking. Store in an airtight container in the refrigerator for up to 5 days; freezer: yes. For a dairy-free variation, use dairy-free butter and cream cheese.