Kolacky Polish Christmas Cookies Recipe 45

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POLISH KOLACKY COOKIES



Polish Kolacky Cookies image

Bake a batch of our Polish Kolacky Cookies for your next holiday party! Our scrumptious Polish Kolacky Cookies get their creamy texture from PHILADELPHIA Cream Cheese and fruity flavor from apricot and raspberry filling.

Provided by My Food and Family

Categories     Festive 2018

Time 2h15m

Yield 24 servings, 2 cookies each

Number Of Ingredients 8

2 cups flour
2 tsp. baking powder
1 cup butter, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. granulated sugar
1/3 cup apricot cake and pastry filling
1/3 cup raspberry cake and pastry filling
1/4 cup powdered sugar

Steps:

  • Combine flour and baking powder. Beat butter, cream cheese and granulated sugar in large bowl with mixer until light and fluffy. Gradually beat in flour mixture.
  • Divide dough into thirds; shape each into ball. Flatten each ball slightly; wrap separately in plastic wrap. Refrigerate 1 hour.
  • Heat oven to 350°F. Roll out 1 ball of dough into 1/8-inch thickness on lightly floured surface. Cut into 2-1/2-inch squares, rerolling trimmings as necessary. Spoon about 1/2 tsp. pastry filling onto center of each square. Use finger tip to lightly moisten 2 opposite corners of each dough square with water, then overlap corners in center and press together to seal. Place, filling sides up and 1 inch apart, on baking sheet. Repeat with remaining dough.
  • Bake 13 to 15 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
  • Sprinkle lightly with powdered sugar before serving.

Nutrition Facts : Calories 40, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

KOłACZKI: POLISH CHRISTMAS COOKIES FILLED WITH JAM



Kołaczki: Polish Christmas Cookies Filled with Jam image

Wow your party guests - and Santa himself - with these crunchy Kołaczki cookies! Soft, buttery, fruity - there's nothing better for the festive season.

Provided by Kasia

Time 55m

Number Of Ingredients 6

3 cups (375 g) plain flour
3 sticks (345 g) butter
8 oz (230 g) cream cheese
1 egg yolk
28 oz fruit jam of your choice
icing/powdered sugar, for sprinkling

Steps:

  • Preheat the oven to 356°F / 180°C
  • Sift the flour onto a pastry board and chop the butter in (like you would do for a shortcrust pastry).
  • Add cream cheese and egg yolk and knead the dough quickly. If necessary - sprinkle with flour. To make the dough easier to roll out, wrap it into cling film and place in the fridge for 20-30 minutes.
  • Roll out the dough into a thickness of 3-4 mm (1/8 inch). Cut the dough in 2 1/2 inch squares. Transfer the squares to a parchment-lined baking sheet.
  • Put a teaspoon of jam on the centre of each square, and wrap the corners -one on top of the other - to create an open envelope.
  • Bake for 20 minutes until golden. Leave to cool. Sprinkle with powdered sugar.

Nutrition Facts : Calories 86 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 5, Sodium 30 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

KOLACKY-POLISH CHRISTMAS COOKIES. RECIPE - (4/5)



Kolacky-Polish Christmas Cookies. Recipe - (4/5) image

Provided by sleepy-writer

Number Of Ingredients 3

1/2 cup (1 stick = 4 ounces) butter, softened
4 ounces cream cheese, softened
1 cup all-purpose flour fruit preserves (raspberry, pineapple cherry)

Steps:

  • Beat butter and cream cheese in large bowl with electric mixer at medium speed until smooth and fluffy. Gradually add flour; beat at low speed until mixture forms soft dough. Divide dough ball in half; wrap each half in plastic wrap. Refrigerate 1 hour or until firm. Preheat oven to 375*F. Roll out dough, half at a time, on floured surface to 1/8-inch thickness. Cut into 2-1/2 inch squares. Spoon 1 tsp. preserves into center of each square. Bring up two opposite corners to center; pinch together tightly to seal. Fold sealed tip to one side; pinch to seal. Place 1-inch apart on ungreased cookie sheets. Bake 10 to 13 minutes or until lightly browned. Remove to wire racks; cool completely. Merry Christmas from....Aj The original Polish Prince.

KOLACZKI (POLISH COOKIES)



Kolaczki (Polish Cookies) image

Kolaczki (Polish Cookies) are the perfect tea time treat and lovely addition to a Christmas cookie plate. The delicious flaky pastry comes together with 4 simple ingredients and pairs beautifully with sweet and tart jewel-toned, jam fillings. A sprinkle of powdered sugar makes these cookies a show-stopper! /

Provided by Trish - Mom On Timeout

Categories     Dessert

Number Of Ingredients 8

1 cup unsalted butter (softened )
8 ounces cream cheese (softened )
½ teaspoon almond extract (other flavor extracts can be used)
½ teaspoon salt
2 cups all purpose flour
3 tablespoons jam (I used Bonne Maman Raspberry jam and also Apricot preserves, use a nice thick jam)
water (to seal pastry dough)
powdered sugar (for rolling dough and dusting on finished cookies)

Steps:

  • In a large mixing bowl cream together butter and cream cheese until smooth at medium-high speed. Beat in the almond extract.
  • Add the salt and all-purpose flour in 3 additions, scraping down the bowl as needed to combine. Do not over mix to keep the pastry light and flaky.
  • Once the dough is combined form it into a ball and dump it onto a large piece of plastic wrap. Flatten the dough down into a square shape and cover it completely with plastic wrap. Place it in the refrigerator to chill for 45 minutes to 1 hour.
  • Line 2 baking sheets with parchment paper (or bake one batch at a time if you only have one baking sheet) and set aside.
  • When the dough has chilled, sprinkle a clean work surface and a rolling pin with powedered sugar.
  • Divide the dough in half (return the other half to the refrigerator until ready to use) and roll the dough into a large square, 7½ x 7½, 1⁄4 inch thick. Trim the edges with a pizza cutter. Using a pizza cutter or sharp knife, cut the dough into 2 1⁄2 inch squares. (Re-roll the scraps to cut more cookies.)
  • Preheat the oven to 350°F.
  • Carefully transfer the squares to the prepared baking sheets and spoon 1⁄2 teaspoon of jam in the middle of each square.
  • Cross one corner of the pastry square over the jam filling. Rub a small drop of water on the corner of the pastry square and then seal the cookie by overlapping with the opposite pastry square corner. Carefully pinch the dough to seal it with your thumb and index finger. Continue until all the cookies are sealed.
  • Bake for 10 to 12 minutes until the edges are just slightly golden. Transfer the cookies to a cooling rack after 3 minutes to cool completely.
  • Sprinkle with powdered sugar before serving and enjoy!

KOLACZKI



Kolaczki image

Jam filled Holiday cookies which have been a tradition for every Polish Christmas Eve I can remember.

Provided by Yvonne

Categories     World Cuisine Recipes     European     Eastern European     Polish

Yield 24

Number Of Ingredients 9

5 cups all-purpose flour
4 egg yolks
3 teaspoons baking powder
1 pound shortening
1 cup milk
4 (.25 ounce) packages active dry yeast
1 teaspoon salt
1 cup any flavor fruit jam
⅓ cup confectioners' sugar for decoration

Steps:

  • Warm milk to just above room temperature. Dissolve the yeast in the milk, set aside. In a medium bowl, stir together the flour, salt and baking powder. Cut in the shortening until the mixture is mealy. Stir in the egg yolks and milk mixture. Knead the dough together and then refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Dust a clean, dry surface with confectioners' sugar. Knead the dough for a few minutes. Carefully roll out your dough to 1/4 inch thickness. Cut out circles with a cookie cutter. Place a teaspoon of jam on the center of each circle, fold the dough over, and seal the edge with a fork.
  • Bake for 12 to 15 minutes in the preheated oven. Do not store in an airtight container or they will become soggy.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 31.8 g, Cholesterol 35 mg, Fat 20.2 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 5.2 g, Sodium 168.7 mg, Sugar 8.6 g

SOPHIE'S KOLACKY



Sophie's Kolacky image

This is my grandma's (Sophie) kolacky recipe, and it probably came from her grandmother in Poland. My family can't get enough of these at Christmas.

Provided by Peggy Malecki

Categories     Bread     Holiday Bread Recipes

Time 1h35m

Yield 18

Number Of Ingredients 8

6 ounces cream cheese, softened
1 cup butter
2 cups all-purpose flour
2 tablespoons white sugar
⅛ teaspoon salt
2 teaspoons baking powder
1 (21 ounce) can apple pie filling
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  • Using a pastry blender or food processor, cut butter into cream cheese.
  • In a small bowl, sift dry ingredients together except for confectioners' sugar.
  • Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
  • Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
  • Roll dough to 1/4-inch thickness.
  • Using a cookie cutter or glass, cut into about 3 inch diameter cookies. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression.
  • Bake for about 20 minutes (until lightly golden). Let cool on a cookie rack. Dust lightly with confectioners' sugar. Store in an airtight container

Nutrition Facts : Calories 216.4 calories, Carbohydrate 21.9 g, Cholesterol 37.5 mg, Fat 13.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 185.8 mg, Sugar 2.3 g

KOLATKI/KOLACKI (UKRAINIAN CHRISTMAS COOKIES VIA CZECHOSLOVAKIA)



Kolatki/Kolacki (Ukrainian Christmas Cookies via Czechoslovakia) image

This is an old recipe from my Mom's dad's side, the origins of which we are unsure. All we know is, they are addictive! Unlike traditional Polish and Czech pastries by the same name, these are tiny open-ended jam cookies. They are traditionally eaten at Christmastime. This is my mom's version of the recipe, so I must warn you from experience that if you double it, you will actually have more of a quadruple recipe!

Provided by abcdefg

Categories     Dessert

Time 1h45m

Yield 50-75 cookies

Number Of Ingredients 9

1 lb butter
1 lb cream cheese
4 egg yolks
1 lemon, zest of
1 cup sugar
6 cups flour
apricot filling or poppy seed filling
1 egg white
confectioners' sugar (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Cream together butter, cream cheese, sugar, egg yolks and lemon zest.
  • Stir in flour, creating stiff dough.
  • Mold dough into hamburger-size patties and refrigerate for at least 8 hours.
  • Roll patty out 1/8-1/4 inch thick, preferably on chilled marble or glass cutting board.
  • Cut dough into 2 1/2 inch squares.
  • Place squares on cookie sheet (ungreased is OK).
  • In each square, dab about 1/3 teaspoon pastry filling.
  • Fold one corner halfway over pastry so that it points to opposite corner.
  • With pastry brush, dab egg white onto folded corner.
  • Fold opposite corner onto folded corner.
  • Press lightly to fix with egg white.
  • Optional: Brush egg white over top of cookie and dust with confectioners' sugar.
  • Bake cookies for 15-20 minutes or until edges are slightly brown.

Nutrition Facts : Calories 171.1, Fat 11, SaturatedFat 6.8, Cholesterol 44.6, Sodium 81.1, Carbohydrate 15.7, Fiber 0.4, Sugar 4.1, Protein 2.6

KOLACKY COOKIES



Kolacky Cookies image

These are delicate cookies,they have a rich cream cheese crust and a jam filling. Much like a minature turnover or crescent.

Provided by FarahC

Categories     Dessert

Time 1h27m

Yield 20-50 serving(s)

Number Of Ingredients 5

1/2 lb unsalted butter, softened
2 (8 ounce) packages cream cheese, softened
1 teaspoon white sugar
2 cups white flour
jarred jam or jelly

Steps:

  • preheat oven 375.
  • Cream together butter and cheese,and sugar.
  • Add in your flour,mell until everything is binded.Cover with plastic wrap. Chill 1 hour.
  • Roll out dough on very lightly floured surface,adding flour when needed. Roll out about 3/4 inch thick. Cut out small circular cut outs about 2 1/2 -3 inch in diameter.
  • Place circle onto ungreased pan.
  • dot each circle in center with a small amount of desired filling. Clamp edges together,keeping in mind this is a crescent shaped cookie. Bake 375 10-12 minutes.
  • While still warm dust with powdered sugar.
  • Cookies can be frozen,just follow above directions leaving out the powdered sugar step.Let cookies cool.
  • Place in cookie tins with wax paper seperating them. Cookies can be frozen up to 2 months. Possibly longer if needed. Then thaw out at room temp making sure cookies don't touch. And dust with powdered sugar.

Nutrition Facts : Calories 206.8, Fat 17.2, SaturatedFat 10.8, Cholesterol 49.4, Sodium 68.6, Carbohydrate 10.4, Fiber 0.3, Sugar 0.3, Protein 3.1

GRANDMA'S POLISH COOKIES



Grandma's Polish Cookies image

This traditional khruchiki recipe has been handed down through my mother's side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. -Sherine Elise Gilmour, Brooklyn, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 40 cookies.

Number Of Ingredients 8

4 cups all-purpose flour
1 teaspoon salt
1 cup cold butter
4 large egg yolks
1 cup evaporated milk
2 teaspoons vanilla extract
Oil for deep-fat frying
Confectioners' sugar

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat egg yolks until foamy; add milk and vanilla. Stir into crumb mixture until dough is stiff enough to knead. , Turn onto a lightly floured surface; knead 8-10 times. Divide dough into 4 pieces. Roll each portion into a 1/4-in.-thick rectangle; cut into 4x1-1/2-in. strips. Cut a 2-in. lengthwise slit down the middle of each strip; pull one of the ends through the slit like a bow., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry dough strips, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.

Nutrition Facts : Calories 122 calories, Fat 8g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 98mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

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