Jam-Filled Cream Cheese Cookies

These traditional Polish kolache cookies are easy to customize with your favorite jam.

4.0 from 1 reviews
Jam-Filled Cream Cheese Cookies
 
Makes about 20
Ingredients
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup unsalted butter, softened
  • ¾ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • ¼ cup raspberry jam
  • ¼ cup apricot preserves
  • Confectioners’ sugar, for dusting
Instructions
  1. In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Add confectioners’ sugar and vanilla, beating until combined. Add flour, beating until combined. Divide dough in half. Shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or overnight.
  2. Preheat oven to 400°. Line a baking sheet with parchment paper.
  3. On a lightly floured surface, roll half of dough ¼ inch thick. Using a 2½-inch square cutter, cut dough. Repeat with remaining dough. Spread ½ teaspoon jam or preserves on each square, leaving a ¼-inch border. Fold 2 corners of dough over jam, and press together lightly to seal. (Use a small amount of water to adhere, if necessary.) Place on prepared pan.
  4. Bake until lightly browned, 10 to 12 minutes. Let cool slightly. Dust with confectioners’ sugar.

Want more holiday cookie inspiration? Find that and more in our newest issue of Taste of the South.

6 COMMENTS

  1. I have a question. I was going to make my mothers cookies but here in Florida I cant find Solo anymore and especially the berry of any kind. Well I don’t know what else to use. I have tried Jams, Preserves and everything else but it is just to runny. Does anyone use a substitute for Solo pastery filling and if you do what is it. My mother has passed so I cant ask her and I make these in her memory.

    Thank you in advance for your help,
    Missing mom

  2. Solo is a name brand of a canned assorted flavored pastry filling. Sold at grocery stores and big box stores like WalMart.
    Hope this was helpful.

  3. 3 questions;
    1-I have a very difficult time getting to roll these out. First they are too cold and sticky. I need a lot of flour and kneading to get them to roll, but then they don’t roll thin enough.
    2-Even with water or egg wash, I can’t get them to stay closed while baking, they open up!
    3-How long will they keep in the refrigerator, sealed?

    • Try rolling the dough out between two pieces of lightly floured parchment. Hopefully that helps with the stickiness! We tested this recipe using a standard butter brand from the grocery store, so if you’re using a European-style butter with higher fat content, that could make a difference.

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