Why This Recipe Is Best
After baking, I open the oven and they all look deformed and have opened up.
So now start to make making them this way and I couldn’t be happier. and have tricks up your sleeve for pinching these closed. For now, I will make mine open. I use a 2 1/2 inch cookie cutter so they are rather big. But if you prefer them smaller, feel free! This goes back to my love for jelly, the bigger the cookie, the more jelly I can stack on it!
You can even try my es for a similar melt in your mouth cookie topped with almond glaze
How To Make Kolachky Cookies
Line a baking sheet with parchment paper. Preheat your oven to 350 degrees F.
In a large bowl, mix the softened butter, cream cheese, and granulated sugar. Using an electric mixer, beat until creamy, about 3 minutes.
Add flour and baking powder and beat until a soft dough forms.
Place dough on a lightly floured surface and use a rolling pin to roll the dough to about a 1/2 cm thickness. Cut with a 2 1/2 inch circle cookie cutter (or biscuit cutter) and place on baking sheet.
Spread about 1 Tbsp of your favorite flavor of preserves (apricot filling is my favorite) into the center of the cookie. At this point you can pinch the sides together, or leave open like I do.
Bake for 15 to 17 minutes, until set. Do not let them brown. Cool completely before sprinkling generously with powdered sugar. Store in an airtight container in refrigerator for up to one week. You may need to dust with confectioners sugar again before serving.
Apricot Preserves. The Apricot Kolache cookie is one of my favorite flavors!
Strawberry Preserves. I make this flavor Kolach cookie for the kids, as it seems to be THEIR favorite, even though it’s not traditional.
Poppyseed filling. You can buy cans of poppy seed filling (near pie filling). This is so good and Poppy Seed Kolache cookies are a family favorite!
Don’t want to make cut out sugar cookies? These are the best, chewy Sugar Cookies with a no-chill dough. Topped with a creamy sugar cookie icing, you’ll love this Copycat Swig Sugar Cookie recipe!
If you’re looking for the best Lemon Bars with Shortbread Crust, this one is it. Easy cookie crust with a sweet and tangy lemon filling and lemon glaze, topped with powdered sugar!
These Twix cookies have a buttery shortbread cookie base with creamy caramel and chocolate on top! I’m not even kidding when I say they are addictive!
Gingerdoodle Cookies are chewy, soft cookies that taste like a cross between a gingersnap and a snickerdoodle. Add this to your baking list ASAP! You’ll love the texture of the cookies, but more importantly the molasses flavor with the cinnamon, ginger, and cloves is irresistible!
In a large bowl, mix together flour and yeast. Work in Crisco and butter. Add eggs and sour cream, mixing with your hands until well incorporated. Shape into a ball, wrap with plastic, and chill at least 1 hour or overnight.
Heat oven to 350 degrees. Line baking sheets with parchment paper or bake on ungreased pans.
Sprinkle granulated sugar thickly on a flat surface. Roll out dough to 1/4-inch thickeness. Cut into 3-inch circles. Place 1 tablespoon of filling in center and either fold two ends to the center and pinch, or fold in half, crimping the edge, to form a half moon shape. Transfer kolachky to prepared pan and repeat until all the dough is finished.
Bake 15 to 20 minutes or until edges start to brown. Cool and dust with confectioners’ sugar. Store tightly covered.