Description
Delicate and flaky, these Raspberry Kolaczki Cookies are a delightful treat perfect for any occasion. Made with a cream cheese dough and sweet raspberry filling, these Polish pastries are sure to impress.
Ingredients
Scale
Dough:
- 1 cup unsalted butter, softened
- 6 oz cream cheese, softened
- 2 cups all-purpose flour
- ¼ cup powdered sugar, plus more for dusting
- ½ teaspoon vanilla extract
Filling:
- ½ cup raspberry preserves or jam (thick consistency)
- 1 tablespoon cornstarch (to mix with jam if needed)
Instructions
- Cream Butter and Cream Cheese: In a large bowl, cream together the butter and cream cheese until smooth and fluffy.
- Add Vanilla and Flour: Add the vanilla extract and mix well. Gradually mix in the flour until a soft dough forms.
- Chill Dough: Divide the dough, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.
- Roll and Cut: Roll out the dough, cut into squares, and fill with raspberry mixture.
- Bake: Bake until golden, then dust with powdered sugar.
Notes
- To prevent the cookies from opening while baking, press corners firmly or moisten lightly with water before folding.
- Jam must be thick to avoid spreading—use high-quality preserves for best results.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
