Kolachke (Glazed Polish Pastry)

Tastes like a shortbread cookie. It has a milder buttery flavor and the jam enhances this dessert's simple sweetness.

Kolachke (Glazed Polish Pastry)

Photo by flour_arrangements


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup Sour cream, room temperature

  • 1

    package Active dry yeast (2¼ tps)

  • 1

    Large egg, lightly beaten

  • ½

    cup Unsalted butter cut into small pieces

  • 1-2

    TBSP canola oil

  • (You can use more butter instead of canola oil, if you like)

  • ½

    tsp salt

  • 2

    cups All-purpose flour, plus more for dusting

  • 1

    cup Fruit preserves

  • Sugar glaze:

  • 1

    cup Confectioners sugar, sifted

  • 2

    tbs Unsalted butter, melted

  • 2

    tsp Light corn syrup

  • 2 to 3

    tbs Whole milk

Directions

1. Heat oven to 400° Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg until smooth. Set aside. 2. Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together. 3. On a lightly floured surface, roll out dough to 1/4 inch thick. cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes. 4. Make the sugar glaze: combine sugar and butter. Add corn syrup, stirring to combine. Drizzle in milk a little at a time until the glaze has a runny consistency. 4. Make a thumbprint in the center of each cookie. Fill each thumbprint with 1 tsp preserves. Bake until edges are golden, 12 to 15 minutes. Transfer pans to rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to rack. While cookies are still warm, drizzle with sugar glaze.


Nutrition

Facebook Conversations