Ingredients for Kolachky Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups all-purpose flour
- Poppy Seed Filling
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How to Make Kolachky Cookies
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 8 ounces of softened cream cheese until light and fluffy.
- Gradually add 4 cups all-purpose flour, mixing until a dough forms. Avoid overmixing.
- Mix by hand until the dough is just combined. Do not overmix.
- Wrap the dough tightly in plastic wrap and chill in the refrigerator overnight.
- The next day, remove half of the chilled dough from the refrigerator and let it sit at room temperature for 10-15 minutes to soften slightly.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness.
- Place about 1 teaspoon of your favorite jam (strawberry raspberry recommended!) in the center of each circle. Pinch the edges together to form a half-moon shape.
- Repeat with the remaining dough.
- Bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until the bottoms are lightly golden brown. The tops may not appear fully baked, but they will be.
- Let the cookies cool on a baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
65g
Carbs
10g
