I remember Mom making kolacky cookies at Christmastime. The kolacky is a Czech cookie, and has several spellings. I pronounce it "Klotch-key."The cookie has several variations, so I should not have been surprised when I looked in Mom's recipe box and found four different recipes for kolacky cookies. When asked, Mom immediately said that she always made the cream cheese kolackys, so that is the recipe here. As for the filling, any sort of fruit preserve will work, so pick your favorite. Mom's recipe calls for adding a little lemon or almond extract to the preserves, creating a nice flavor overall for the cookie.
There are several ways to form the cookies. I remember Mom using the thumbprint method, in which the rolled dough is cut with a round cutter, then using your thumb, make a small indention in the center for the preserves. Another method involves one more step of pulling together opposite sides and pinching the dough to form something of a basket for the preserves. Another option is to use a two-inch round base, with preserves in the center, then a top, also two inches, but with another circle of one inch removed from the center so the preserves peek through. Still another option is to use the thumbprint method, but then fold the unbaked cookie in half and press the edges with a fork to seal. No matter how you form the kolackys, they will be delicious.
- 1/2 cup butter
- 1 package cream cheese
- 1 tsp. sugar
- 1 cup flour
Filling options
- 1/2 cup apricot preserves + 1/2 tsp. lemon extract; OR
- 1/2 cup strawberry preserves + 1/2 tsp almond extract
Beat the butter and cream cheese until smooth. Blend in the sugar, then the flour. Roll out the dough to 1/16 inch thick. Cut into desired shape and place onto baking sheet. Place rounded 1/4 tsp. of filling in the center of each cookie. Form shape of cookie, as desired (see note above). Bake at 375 for 8 minutes. Dust with powdered sugar. Enjoy!
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