Polish Filled Cookies (Kolachky)

By norsegal8

Ingredients

• FILLING:
• DOUGH
• 1 cup unsalted butter, softened
• 8 oz. cream cheese, softened
• 2 1/4 cups all-purpose flour
• EGG WASH
• 1 large egg beaten with 2 tsp. cold water
• 2 cans Solo pastry filling

Details

Servings 8

Preparation

Step 1

Beat the butter and cream cheese in a large bowl of a mixer fitted with the paddle attachment until smooth and fluffy. Reduce the mixer speed to low and gradually add the flour, beating until the dough just comes together. Refrigerate dough for 30 minutes.

Heat the oven to 350 degrees. Line baking sheets with parchment paper.

Using wax paper, generously flour the paper, and place the dough on top. Dust the dough with flour. Roll out to 1/8-inch thick. Cut with a 2-inch square cookie cutter. Place the squares on the cookie sheet.

Fill a small pastry bag with the fruit filling and a plain tip. Pipe a small line of filling from corner to corner on the cookie. Fold one corner over, and using the egg wash, moisten the corner and fold the opposing one over. Press the corners gently together.

Place the cookies an inch apart (the cookies do not spread).

Bake for 15 minutes, or until the edges are golden. Immediately remove to a wire rack to cool. Sprinkle with powdered sugar.

2012 - made 2 batches