These traditional Polish kolache cookies are easy to customize with your favorite jam.
Jam-Filled Cream Cheese Cookies
Makes about 20
- 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
- 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.
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- 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.
- 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.