Description
Raspberry Kolaczki Cookies are tender, buttery pastries filled with sweet and tangy raspberry jam. These Eastern European-inspired cookies feature a delicate cream cheese dough that’s rolled thin, filled, folded, and baked to golden perfection. Finished with a dusting of powdered sugar, they make an elegant treat perfect for holidays, teatime, or any special occasion.
Ingredients
Scale
Dough
- 8 oz cream cheese, softened
- 1 cup (8 oz) salted butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2½ cups all-purpose flour
Filling
- ½ cup raspberry jam
Glaze & Finish
- 1 egg white
- 1 tablespoon water
- Additional powdered sugar for dusting
Instructions
- Prepare the dough: In a large bowl, cream together the softened cream cheese and butter using a mixer or by hand until the mixture is smooth and well combined.
- Add powdered sugar and vanilla: Beat in the powdered sugar and vanilla extract until the mixture is uniformly combined and creamy.
- Incorporate flour: Gradually mix in the all-purpose flour until a soft dough forms, making sure not to overwork the dough. Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for 1 hour to firm up.
- Preheat oven and prepare sheets: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Roll out and cut dough: On a lightly floured surface, roll out one dough disc to about 1/8-inch thickness. Using a knife or cookie cutter, cut into 2-inch squares for individual cookies.
- Fill and fold cookies: Place approximately ½ teaspoon of raspberry jam in the center of each square. Fold two opposite corners of the square over the jam towards the center and press gently to seal using a mixture of egg white and water as a glue.
- Bake the cookies: Arrange the filled and folded cookies on the prepared baking sheets, leaving some space between them. Bake in the preheated oven for about 10 minutes or until the edges turn a light, golden brown.
- Cool and finish: Allow the cookies to cool completely on a wire rack. Once cooled, dust them generously with powdered sugar before serving for a beautiful and sweet finish.
Notes
- Do not overwork the dough when mixing in the flour to keep the cookies tender and flaky.
- Raspberry jam can be substituted with other fruit preserves like apricot or strawberry according to preference.
- Ensure the dough is well chilled before rolling out to make cutting and folding easier.
- Use salted butter as specified, or adjust salt in the recipe if using unsalted butter.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
