polish cookies

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! /

Kolaczki (Polish Cookies)

unsalted butter (softened)

cream cheese (softened)

almond extract (other flavor extracts can be used)

salt

all purpose flour

jam (I used Bonne Maman Raspberry jam

water (to seal pastry dough)

powdered sugar (for rolling dough

Cream butter.

In a large mixing bowl cream together butter and cream cheese until smooth at medium-high speed. Beat in the almond extract.

Add flour.

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.

Chill.

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 baking sheets.

Line 2 baking sheets with parchment paper (or bake one batch at a time if you only have one baking sheet) and set aside.

Ready surface.

When the dough has chilled, sprinkle a clean work surface and a rolling pin with powedered sugar.

Roll and cut.

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 oven.

Add jam.

Carefully transfer the squares to the prepared baking sheets and spoon 1⁄2 teaspoon of jam in the middle of each square.

Fold pastry.

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.

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.

Serve.

Sprinkle with powdered sugar before serving and enjoy!

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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!

KOLACZKI (POLISH COOKIES)

You&#039;ll want to add these Raspberry Bow Tie Cookies to your Christmas baking list. Polish Kolaczki or Kolachy Cookies are a classic holiday dessert with a soft cream cheese and butter cookie dough rolled and cut into squares, filled with red raspberry fruit jam, pinched in the center to bake, and a dusting of powdered sugar.

Raspberry Bow tie Cookies {AKA Polish Kolaczki Cookies}

oz cream cheese, softened

tbsp unsalted butter,

sugar

tsp vanilla extract

almond extract

raspberry jam

all-purpose flour

water

Beat cream and butter in a mixer with a bowl.

Mix in powdered sugar, vanilla extract, almond extract, and salt.

Slowly mix in flour just until fully incorporated.

Divide dough into two balls. Flatten slightly. Wrap in plastic wrap.

Refrigerate at least 4 hours or overnight.

Preheat oven to 400°F. Line a baking sheet with parchment paper.Mix egg white and water together.

Place 1 ball of dough on a lightly floured surface.

Roll dough to about ⅛ inch thick. Trim all ends to create a nice big square. I like to use a pizza cutter for cutting the dough.

Cut dough into 2-inch by 2-inch squares. TIP: It works best to cut a 2 inch strip then cut the strip into 2 inch squares. TIP: Dough can be rolled out slightly thinner once cut if the cookies open while baking.

Place ½ tsp raspberry jam diagonally down the center of each square.

Fold (non fruit jam) corners of dough together over the jam in the center.

Touch overlapping dough with a sprinkle of egg wash and pinch together.

Bake in oven for 10 minutes.

Once cool, dust with powdered sugar.

My daughter has a dairy and egg allergy but I was able to make these using a vegan butter and Miyokos mozzarella (the round one) for the cream cheese. They were absolutely delicious! I made a regular batch as well, and could barely tell the difference.

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Kolaczki (Polish Cookies)

Raspberry Bow tie Cookies {AKA Poli...

Top 2 polish cookies recipes from across the web

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Kolaczki (Polish Cookies)

Raspberry Bow tie Cookies {AKA Poli...

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