Kolachkes
Rich butter cookies filled with cream cheese.
Yield
48 servingsPrep
25 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
unsalted, softened |
|
| 6 | ounces |
cream cheese
softened |
|
| 3 | cups |
all-purpose flour
|
|
| 6 | tablespoons |
heavy whipping cream
|
|
| 1 | x |
powdered sugar
for rolling and sprinkling |
*
|
| 1 | x |
fruit jam
jelly or preserves of choice |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
unsalted, softened |
|
| 173.4 | ml/g |
cream cheese
softened |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 9E+1 | ml |
heavy whipping cream
|
|
| 1 | x |
powdered sugar
for rolling and sprinkling |
*
|
| 1 | x |
fruit jam
jelly or preserves of choice |
*
|
Directions
Beat butter and cream cheese in large bowl of electric mixer until light. Beat in flour and cream until well mixed. Divide dough into 4 portions. Wrap each in plastic wrap and refrigerate overnight.
Heat oven to 350℉ (180℃). Have ungreased baking sheets ready.
Sprinkle the work surface and the rolling pin generously with confectioners' sugar. Roll out 1 dough portion at a time to about ¼ inch thickness. Use a small (2-inch diameter) round cutter or glass to cut out cookies. Transfer to ungreased baking sheets, leaving 1 or 2 inches between each cookie. Make a small depression in the center of the cookies with your fingertip. Fill scantily with jam, jelly, preserves, cheese or nut filling. (If you use too much filling it will run out onto the baking sheet.)
Bake until bottoms are lightly browned, 12 to 15 minutes. Cool on wire racks. Sprinkle generously with confectioners' sugar while still warm.
Cream cheese filling: Beat together 1 package (8 ounces) softened cream cheese, 1 egg yolk, ½ cup confectioners' sugar and 1 teaspoon pure vanilla extract until well mixed.
Nut filling: Cook 1 cup coarsely ground walnuts in 2 tablespoons butter with ⅓ cup granulated sugar and 1 teaspoon pure vanilla extract until nuts turn golden. Cool.
