Jam Kolache Recipes

JAM KOLACHE

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray.
• In medium bowl, beat butter and cream cheese with electric mixer on medium speed until creamy. Gradually add flour, beating well.
• On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place on cookie sheets. Spoon about 1/4 teaspoon jam on each cookie. Fold opposite sides to center, slightly overlapping edges; press down lightly on centers.
• Bake 15 minutes. Remove from cookie sheets to cooling racks. Sprinkle with powdered sugar.

POLISH JAM KOLACHES

Steps:

• Beat butter or margarine and cream cheese in mixer bowl until light and fluffy.
• Add flour gradually, beating well after each addition.
• Roll dough to 1/8 inch thickness on lightly floured surface.
• Cut into 2-inch circles.
• Spoon 1/4 teaspoon jam into center of each circle.
• Fold opposite edges together, slightly overlapping edges.
• Place 2 inches apart on greased cookie sheet.
• Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 15 minutes.
• Remove to wire rack to cool.
• Sprinkle with confectioners' sugar.

JAM KOLACHES

Steps:

• Beat butter and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.
• Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into center of each circle. Fold opposite edges together, slightly overlapping edges.
• Place 2 inches apart on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners' sugar.

MARTHA'S KOLACHES

Steps:

• Cookies:In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth.
• In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry cutter or two knives, cut butter into dry ingredients until mixture resembles coarse meal. Stir in yeast mixture. Knead in bowl a few times until dough is smooth and comes together. Wrap dough in plastic and flatten into a square. Refrigerate at least 30 minutes.
• Preheat oven to 400 degrees. On a lightly floured surface, roll out dough 1/4 inch thick. Using a 3-inch square cutter, cut out squares. Transfer to two parchment-lined baking sheets, spaced about 1 1/2 inches apart.
• Place 1 teaspoon jam in the center of each square. Fold upper-right corner over filling, about two-thirds of the way toward opposite corner; press down to seal. Brush lower-left corner with egg wash, then fold corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with remaining squares.
• Bake until edges are golden, 12 to 15 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
• Glaze:In a medium bowl, whisk together confectioners' sugar and butter. While whisking, drizzle in milk, a little at a time, until glaze has a runny consistency. Using a spoon, drizzle glaze over cookies. Let stand until set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.