Bake, Run, Live

Here is day 5 of the 12 Days of Christmas Cookies!

I really like making, and using a dough that is made with cream cheese and butter. Not only do I find it easy to work with, but the end result is always flaky and rich.

You will always find kolachi on my cookie trays. Sure, it may be a little involved, but it is well worth the effort! Also, kolachi freezes really well, so if you don’t need/want to bake up the entire batch, freeze some! They are great to have on hand when the holiday get-togethers stretch into January!

Brownie Kolachi
Brownie filling recipe from Fine Cooking

Kolachi dough:
8 oz. cream cheese, softened
1 cup (2 sticks) butter, softened
1 egg yolk
2 tablespoons sugar
2 cups flour

Brownie filling:
2 oz. 65% dark chocolate, finely chopped
2 oz. 85% dark chocolate, finely chopped
1/2 cup (1 stick) butter
1 cup sugar
1/4 teaspoon vanilla bean paste
1/4 teaspoon salt
2 eggs
2 tablespoons flour

Additional sugar for sprinkling the tops of the kolachi

Do not preheat oven…dough has to chill.

To make the kolachi dough:
In a stand mixer, cream together the cream cheese and butter. Scrape down the sides. On low-speed, add in the sugar and egg yolk. Slowly add in the flour, 1 cup at a time. Once the flour is incorporated, wrap the dough in plastic wrap. Place in refrigerator to chill for 1 hour.

To make the brownie filling:
In a microwave-safe bowl, combine the chocolate and butter. Microwave for 30 second intervals, stirring after each one, until the chocolate has melted and the mixture is smooth. Stir in the sugar, vanilla bean paste, and salt. Add in the eggs, stirring well after each one. Stir in the flour. Cover the bowl (with a lid or plastic wrap) and refrigerate for 1 hour.

To assemble the kolachi:
Preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper- set aside.

Remove the dough and filling from the refrigerator. Place the filling into a piping bag or a sturdy zip-lock bag and snip the end/corner off, then set aside. 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).  Pipe 1 tablespoon of filling down the center of each cookie. Fold in one side of the dough, just to the center, then dab 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 cookies, sprinkle sugar over them.
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!

Notes:
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. 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.

I’m linked to: Taste and Tell.

Made with love, not calories!