Polish cream cheese kolaczki

Ingredients:

  • 12 ounces (3 sticks) butter, softened
  • 3 cups all-purpose flour
  • 2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)
  • confectioners’ sugar

Directions:

1. Mix 8 ounces softened cream cheese and 12 ounces softened butter until light and fluffy. Add 3 cups all-purpose flour, 1 cup at a time, and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.
2. Heat oven to 350 degrees. Roll out dough 1/4 inch thick on a surface that has been dusted with equal parts confectioners’ and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.

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