Polish kołaczki cookie
8 ounces of cream cheese (room temp).
1 1/2 cups salted butter (room temp).
3 cups flour.
8 oz pastry filling. Apricot, poppy seed, or raspberry.
1 egg white.
1/2 cup confection sugar.
Prep Time: 30 minutes Cooking Time: 30 Min Cooling Time: 2 hrs Serves: 4 dozen
1. Mix together the cream cheese and butter until thoroughly combined.
2. Add in the flour one cup at a time.
3. Wrap the dough mixture in some saran wrap and place it in the refrigerator for 2 hours.
4. After 2 hours, preheat the oven to 350 degrees. Lightly dust your surface with confectioners sugar.Take out the dough and roll it out into a rectangle shape that is about 15"x18" inches. It should be about 1/4" thick.
5. Using a sharp knife or a pizza cutter, cut out 2" inch squares from the dough. Place a teaspoon of filling in the center of each square. Rub a small amount of egg white on one corner, and press together the opposite corner, sealing them together.
6. Place each cookie onto a baking sheet and bake for about 12-15 minutes or until the edges start to brown.
7. Once taken out of the oven, place each cookie onto a wire rack to cool.
8. Once cooled and ready to serve, drizzle some warm chocolate sauce over the cookies or sprinkle with some confectioners sugar. You can also have a ramekin of chocolate sauce or caramel sauce on the side for guests to dip.
10. * If you're interested in baking the Kolaczki cookies and filling it with chocolate, lay out 3 cookies and place 1 or 2 metal straws diagonally over the cookies. Seal each corner over the metal straws as you normally would, and bake. Once done and taken out of the oven, slide out the metal straws and allow to cool thoroughly. Once cooled, using a piping bag and tip (we use a Wilton 1m tip) pipe in your favorite room temperature chocolate sauce. Our favorite is Raspberry or Coconut chocolate sauce. **Chocolate will burn if baked in the oven, this is why we fill the cookies afterwards when cooled.