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Last Updated on November 29, 2024 by Jess
If you hang around with me on Instagram, you may know that I participate in a collaboration with a number of foodie friends that has us exploring the cookbooks on our shelves each month. There are no rules besides trying three recipes each month that we haven’t made before in the many cookbooks we own. This month, I chose a WE Energies cookbook and gave Kolachkes a try!
First, the WE energies cookie book. I don’t know about other states, but in Wisconsin, WE Energies has been creating a cookie book every year since 1928. It is distributed primarily in southern Wisconsin but you can also find digital copies (Check out the archives here!). I fondly remember looking through my mom’s editions as a kid and recognized the covers in the archives.
Now for the Kolachkes. After doing some research, I was able to learn that these cookies are Polish or Czech, and are a traditional Christmas cookie. I was drawn to the cookie as it sounded like a simple shortbread like cookie (with the addition of cream cheese) and had a jam added. Many years ago, I tried a thumbprint cookie recipe and it didn’t go well. I figured this was my chance to redeem myself.
I did change the recipe just a bit, by sweetening up the dough just a bit before I baked it and I think you will LOVE it. Please give these tasty morsels a try!
Your Ingredients
- 1 cup butter, softened
- 3 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ¼ cups flour
- 1/2 cup preserves, I used black raspberry
- ⅓ cup powdered sugar
- Additional powdered sugar
Your Steps to Kolachkes
Preheat the oven to 400 F. Cream butter, cream cheese, vanilla, and ⅓ cup powdered sugar. Blend in 2 cups of flour and salt. Then work in remaining ¼ cup flour to form a smooth dough.
Divide the dough in half and roll half of it 1/4 inch thick. Cut into 2 in squares or circles. Make a slight indent in the center and fill with scant 1/2 teaspoon preserves.
Finish shaping squares or circles by tightly pinching opposite ends together. Place about 2 inches apart on ungreased cookie sheets. Repeat with the second half.
Bake for 12-17 minutes. Cool and dust with powdered sugar. I used a fine mesh strainer for this and it worked great!
These were incredibly simple and so good! I hope you enjoy them as much as my family did!
Tools of the trade
I haven’t added a “tools of the trade” segment to a blog post for a while, but I have to share my absolute favorite baking sheets. These guys are only used for cookies and other sweet treats and they are a favorite present from years past. Also! Dusting with powdered sugar was exponentially easier using my fine strainer. We use it for so many things: straining our maple syrup, rinsing canned beans, you name it. A tool that makes your life much easier, to be sure.
Kolachkes
Equipment
Ingredients
- 1 cup butter softened
- 3 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ¼ cups flour
- 1/2 cup preserves I used black raspberry
- ⅓ cup powdered sugar
- Additional powdered sugar
Instructions
- Preheat the oven to 400 F. Cream butter, cream cheese, vanilla, and ⅓ cup powdered sugar. Blend in 2 cups of flour and salt. Then work in remaining ¼ cup flour to form a smooth dough.
- Divide the dough in half and roll half of it 1/4 inch thick. Cut into 2 in squares or circles. Make a slight indent in the center and fill with scant 1/2 teaspoon preserves.
- Finish shaping squares or circles by tightly pinching opposite ends together. Place about 2 inches apart on ungreased cookie sheets. Repeat with the second half.
- Bake for 12-17 minutes. Cool and dust with powdered sugar.
Looking for other sweet treats?
Give some of these a try or check out my baking page for more inspiration!
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