Jam-Filled Kolaczki Cookies - Bake from Scratch

      Widely enjoyed in central and Eastern Europe during the holiday season, these vibrant cookies feature a delicate cream cheese dough enfolding your preferred thick preserves or jam, finished with a sprinkle of powdered sugar. Our recipe stays true to the classic method, with one luxurious twist: instead of using powdered sugar, we've topped our cookies with a creamy glaze for an extra festive flair.

      Yields approximately 22 cookies

      ½ cup (113 grams) of softened unsalted butter

      4 ounces (115 grams) of softened cream cheese

      1 cup (120 grams) of confectioners’ sugar, divided

      2 teaspoons (2 grams) of lemon zest (from about 2 medium lemons)

      ¾ teaspoon (3 grams) of vanilla extract, divided

      1¼ cups (156 grams) of all-purpose flour

      ½ teaspoon (1 gram) of ground cardamom

      ½ teaspoon of kosher salt, divided

      ⅓ cup (100 grams) of thick jam or preserves

      2 tablespoons (30 grams) of heavy whipping cream

      In the bowl of a stand mixer equipped with the paddle attachment, beat the softened butter and cream cheese at medium speed until smooth and thoroughly combined, about 1 minute, pausing to scrape down the sides of the bowl. Mix in ⅓ cup (40 grams) of confectioners’ sugar, lemon zest, and ½ teaspoon (2 grams) of vanilla; continue beating at medium speed until fully incorporated, approximately 1 minute. In a separate medium bowl, whisk together the flour, cardamom, and ¼ teaspoon of salt. With the mixer set to low speed, gradually add the flour mixture to the butter mixture, beating just until combined. (The dough will be sticky.) Shape the dough into a square measuring 5½ inches, approximately ¾ inch thick, and wrap it in plastic wrap. Chill in the refrigerator until firm, at least 2 hours or overnight.

      Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper. On a generously floured surface, roll the dough out to an ⅛-inch thickness, sprinkling flour on the dough and work surface as necessary. (If the dough has been refrigerated overnight, allow it to sit at room temperature until softened, about 10 to 15 minutes, if needed.) Using a 2½-inch square cutter, cut out squares from the dough and re-roll scraps as needed. With a large offset or flat metal spatula, transfer the squares to the lined baking sheets.

      Spread approximately ¾ teaspoon (4.5 grams) of jam onto each square, ensuring a ¼-inch border remains. Fold two opposite corners of the dough over the jam, lightly pressing them together to seal and using a little water to adhere if needed. Repeat this process for the remaining cookies.

      Bake until lightly golden, about 12 minutes. Allow cookies to cool on the pans for 2 minutes; then remove from the pans and cool completely on wire racks.

      In a small mixing bowl, combine the cream, the remaining ⅔ cup (80 grams) of confectioners’ sugar, the remaining ¼ teaspoon (1 gram) of vanilla, and the remaining ¼ teaspoon of salt, stirring until smooth. Transfer the glaze into a small piping bag and cut a ¼-inch opening at the tip. Drizzle the glaze over the cookies.

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