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Barbara Sr.'s Kolachki (Kolachky)

Cream cheese and whiskey make a decadent dough.
Prep Time1 hour
Cook Time15 minutes
Refrigerate (optional)30 minutes
Total Time1 hour 45 minutes
Course: cookies
Cuisine: Polish
Keyword: kolachki, kolachky
Servings: 48 cookies
Calories: 86kcal
Author: A. JoAnn

Ingredients

  • 1 c. butter
  • 2 ¼ c. flour
  • 8 oz. cream cheese
  • 1 oz. whisky
  • 1 can pastry filling (almond, poppy seed, apricot)
  • ¼ c. confectioner's sugar

Instructions

  • Bring cream cheese and butter to room temperature, then beat together thoroughly. Add whiskey.
  • Add flour to cheese and butter mixture, about 1/2 c. at a time to fully incorporate it. Dough will be soft.
  • Refrigerate for 30 minutes if the dough is too soft to work; however, I have found that by generously flouring my marble work surface and rolling pin, I don't need to chill the dough.
  • Preheat oven to 375 degrees and line baking sheets with parchment paper.
  • Roll out dough to about 1/8th inch. Use a table knife to cut dough into 2 inch squares.
    dough is rolled thin and cut in squares
  • Put about 1 tsp. filling in the middle of each square, then fold in two opposite corners, overlapping them a bit to wrap the filling. If dough doesn't want to stick, use a toothpick dipped in water to lightly wet the point where the dough should overlap. Press gently on the overlap.
    folded corners wrap the cookie filling
  • If dough becomes too soft to work with, refrigerate again as needed.
  • Transfer cookies to a parchment lined baking sheet and bake at 375 degrees for about 15 minutes, until cookies are just beginning to turn golden.
    a cookie with golden brown pastry
  • Remove cookies to a cooling rack.
  • When cookies are completely cool, spoon some confectioner's sugar into a strainer/sifter and dust over cookies.
  • If you are storing cookies for longer than a day, freezing and then thawing before serving is best to avoid soggy pastry.