Description
Delightfully tender Raspberry Kolaczki Cookies feature a rich cream cheese and butter dough filled with sweet raspberry jam. These traditional Eastern European pastries are baked to golden perfection and dusted with powdered sugar for a delicate finish. Perfect for holiday gatherings or a special treat, these cookies combine a flaky texture with a burst of fruity flavor.
Ingredients
Scale
Dough Ingredients
- 8 oz cream cheese, softened
- 1 cup (8 oz) salted butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2½ cups all-purpose flour
Filling and Finishing
- ½ cup raspberry jam
- 1 egg white
- 1 tablespoon water
- Additional powdered sugar for dusting
Instructions
- Prepare the dough: In a large bowl, cream together the softened cream cheese and butter until smooth and well combined, creating a rich base for the dough.
- Add sweetness and flavor: Beat in the powdered sugar and vanilla extract until the mixture is smooth and homogenous, ensuring a flavorful dough.
- Incorporate flour: Gradually mix in the all-purpose flour until a soft dough forms. Divide the dough into two discs, tightly wrap them in plastic wrap, and refrigerate for 1 hour to firm up.
- Preheat oven: Set the oven to 400°F (200°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Roll and cut dough: On a lightly floured surface, roll out one disc of dough to about â…›-inch thickness. Cut the dough into 2-inch squares, preparing for filling and folding.
- Add jam and fold: Place ½ teaspoon of raspberry jam in the center of each square, then fold two opposite corners over the jam and seal the edges using a mixture of egg white and water to keep the filling secure during baking.
- Bake the cookies: Arrange the folded cookies on the prepared baking sheets and bake in the preheated oven for 10 minutes or until the edges turn a lovely golden color.
- Cool and dust: Allow the cookies to cool completely on a wire rack before generously dusting them with powdered sugar for that classic Kolaczki look and added sweetness.
Notes
- Make sure the cream cheese and butter are softened to room temperature for easier mixing.
- Keep the dough chilled before rolling to prevent it from becoming sticky and difficult to handle.
- Use seedless raspberry jam for smooth filling and less mess.
- For best results, do not overbake to maintain a tender, flaky texture.
- These cookies can be stored in an airtight container for up to 5 days.
- Freeze any leftovers by placing parchment between layers and storing in a freezer bag for up to 3 months.
