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Cream Cheese Kolacky

Cream Cheese Kolacky

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    3 h 25 m
MBMCD

MBMCD

The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--- these are the ones that go first!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
  2. Preheat oven to 350 degrees F (180 degrees C). Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place 1/2 tsp (approx) of jam or preserves. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Cool. Sprinkle lightly with confectioner's sugar.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

dar
368

dar

12/5/2006

I have been making these delicious cookies for years and I found an easier way for me . I just roll them in small balls and make a thumbprint in them and fill and bake them ,when cooled I roll in powdered sugar, same great taste and much less work

cookerama
235

cookerama

2/13/2007

truly great, truly simple. .chilled for about two hours and to simplify, I made a "log" and rolled it in plastic wrap; just sliced, dolloped and baked. No rolling or unnecessary handling. Baked about 15 minutes though. and

Annamaria Settanni McDonald
143

Annamaria Settanni McDonald

12/31/2006

This is a great recipe. My dough was great to work with, very flaky dough. Just what I was looking for. Was great with all my fillings! Thanks for sharing! I had to make cookies for the holidays so I tripled this recipe and it still worked great! I have learned through the years that I don't touch the dough with my hand except to transfer them and roll it. This prevented me from my warm hands making the dough gluey. Also this helped to make the cookies flaky. I could actually see the flaky layers when I bit into the cookies! YUMMY!

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