Jam Kolaches

Kolaches trace back to Czech and Slovak immigrant communities across the American Midwest and Texas, where they’re a Christmas and wedding tradition. This American take simplifies the original yeasted version into a cream-cheese dough cookie that’s vastly easier and bakes up in 15 minutes flat.

The dough is built on equal parts butter and cream cheese, a combination that produces a tender, slightly tangy pastry that’s almost impossible to overwork. Half a cup of butter, three ounces of cream cheese, and a cup and a quarter of flour creamed together yield enough dough for three dozen cookies. No sugar in the dough itself; the sweetness comes from the jam filling and the powdered sugar dusting at the end.

A quarter teaspoon of strawberry jam goes in the center of each round, then opposite sides fold over the filling and overlap slightly. The final shape resembles a tiny envelope or bow tie, with the jam peeking through the seam.

Pro Tips

• Soften the butter and cream cheese fully to room temperature; cold dairy won’t cream properly and the dough will be tough.
• Use a thick, set jam (preserves work better than runny jelly) so it doesn’t leak out during baking.
• Press the overlapping edges together firmly to prevent them from popping open in the oven.
• Let cool completely before dusting with powdered sugar, or the sugar will melt into the warm pastry.

Variations

• Use apricot or raspberry jam in place of strawberry; both are traditional Czech fillings.
• Add a handful of finely chopped nuts (walnuts or pecans) inside with the jam for textural contrast.
• Brush tops with beaten egg before baking for a shinier, golden finish.