KOLACKY

By ldelmas

Ingredients

• 1 (8-ounce) cream cheese, softened
• 12 ounces (3 sticks) butter, softened
• 3 cups all-purpose flour
• 2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)
• Confectioners' sugar

Details

Servings 60
Preparation time 30mins
Cooking time 45mins
Adapted from easteuropeanfood.about.com

Preparation

Step 1

Preparation

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.
 
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.
 

Bake for 15 minutes (longer if baking frozen) or when corners start to brown. Cool completely and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.
Yes, you can freeze the fillings with little loss in flavor or consistency. As for the kołaczki. Freeze them filled and unbaked and bake them from the frozen state. Don't freeze baked kołaczki because when you defrost them, they will become soggy.