Day 9 of the 12 days of Christmas cookies!
Kolachi is a filled pastry-like cookie. It has different names, and spellings, but the end result is the same…really, really good
When I was younger, there was a family-owned bakery that we would visit (if we were in the area). I remember my mom always bought kolachi- she is partial to the nut and cream cheese filled ones. If she got a mixture, that included ones filled with apricot, my dad got those!
I don’t remember eating too many of them. They were too small for me. 2 bites and they were gone! If I was allowed to get a cookie, you could bet I was going for the biggest one (with chocolate)!
Times have changed, and man, have I gotten older! I now appreciate these small cookies. The rich dough, the sweetness of the filling, and the slight crunch that comes from the sugar sprinkled over the tops. I also realized that the smaller the cookies are, the more I can eat
Makes 4-5 dozen
Bake time: 15-20 minutes
4 sticks butter, softened (1 pound)
16 oz. cream cheese, softened
2 egg yolks
4 tablespoons sugar + additional sugar for sprinkling on cookies
4 cups flour + additional flour for rolling
Fillings of choice (nut, cream cheese, apricot, strawberry) See below
Do not preheat oven…dough has to chill.
In a stand mixer, cream together the butter and cream cheese. Scrape down sides. On low-speed, add in the sugar and egg yolks. Slowly add in the flour, 1 cup at a time. Before the last cup, stop the mixer and scrape down the sides again. On low-speed, add in the last cup of flour. Once incorporated, separate dough into 2 portions and wrap in plastic wrap. Place in refrigerator to chill for 1 hour. Note: if you make your own nut filling (I use the nut roll filling) make it while the dough is chilling.
After 1 hour, preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper- set aside.
Remove one portion of dough from the refrigerator. On a flat surface, sprinkle with flour and don’t be shy- this dough will roll better with lots of flour. Unwrap your dough and on the floured surface, roll out until 1/8 inch thick. Using a cookie cutter, biscuit cutter, or glass (you are looking for a 3 inch circle), cut out your cookies. Place onto cookie sheet, one right next to the other (we are going to fold the dough, so that will create the space we need between the cookies). Place 1 tablespoon of filling down the center of each cookie. Fold in one side of the dough, just to the center, then dab on a bit of water onto the dough and fold over the other side of dough (see pictures below). After you have completed filling and folding the rest of the cookie sheet, sprinkle sugar over the cookies.
Bake for 15 to 20 minutes or until lightly golden brown. Remove from oven and let cool for 5 minutes. After 5 minutes, move cookies onto cooling racks and cool completely. Enjoy!
1. These can be made ahead of time (not baked) and frozen. Freeze on the cookie sheets- once frozen they can be placed in freezer zip-lock bags. Let thaw, then bake as directed.
2. The fillings can be purchased from your local cake shop. They normally come in a pastry bag or something similar.
3. Do not use canned pie fillings or fruit preserves. They are a little too thin and spread way too much while baking. There is a jarred filling that is good to use “Baker” brand (I have found them at my local discount store and grocery stores).
4. An off-set spatula or bench scraper works well to pick up the cut-out cookies, in order to place them on the cookie sheets.
Made with love, not calories!