Polish Kolaczki Recipe 435

KOLACZKI RECIPE (POLISH COOKIES)

Steps:

• Gather all your ingredients. While you can use any jam you like, raspberry and apricot work particularly well.
• Using a stand mixer or a hand mixer, beat the softened butter, flour and cream cheese until it turns fluffy.
• On a well-floured surface, roll the dough into a big ball, wrap it in plastic wrap, and let it rest in the fridge for at least an hour.
• On a well-floured surface, roll the dough out into a thin, flat piece. Cut the piece into even-sized squares. Place a dollop of jam in the center of each square. Fold the sides of the squares in, pinching the corners together to secure the jam inside.
• Bake the cookies at 350°F for 15 minutes. Once the cookies completely cool, dust them with powdered sugar. Enjoy!

KOLACZKI

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.

FOODCHANNEL EDITOR

Steps:

• 1 Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour. 2 Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour). Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling. 3 Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners' sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.

POLISH KOLACZKI

Steps:

• In a large mixing bowl, beat cream cheese and butter until well combined, light and fluffy.
• Gradually add flour, 1 cup at a time, continuously mixing until well combined.
• Tightly wrap dough in plastic wrap and refrigerate for at least 1 hour to chill.
• Preheat oven to 350 °F.
• Roll out chilled dough ¼-inch thick on a lightly dusted surface with confectioners' and granulated sugars. Avoid using flour - sugar will prevent the dough from sticking.
• Cut dough into 2-inch squares and drop ½ - 1 teaspoon of the fruit filling into center of each square. Overlap opposite corners of dough to cover the center, over filling. Gently press dough on each side or lightly brush with beaten egg whites to seal.
• Transfer to a baking sheet lined with parchment paper and bake in preheated oven for 15 minutes until corners are browned. If frozen, you may need a longer cooking time.
• Allow to cool slightly before dusting with confectioners' sugar, for serving.

POLISH KOLACHKI (KOLACZKI)

Steps:

• 1. Mix the first 4 ingredients. Add flour and baking powder.
• 2. On a lightly floured surface, roll the dough into a 12 by 10 rectangle. Cut into 2-inch squares. Overlap two opposite corners of the dough and pinch tightly to seal.
• 3. Place 1 inch apart on greased cookie sheet.Bake Drain the maraschino cherries. Cut each cherry in half and put on the halves opposite sides of the pinched center.Bake in 375 F for 10- 13 minutes. After you bake you can sprinkle the cookies with powdered sugar. Enjoy!