When it comes to the foods we consider comforting, often times they are those we grew up eating and have sentimental memories of, regardless of where they come from. Despite not having much Polish cultural heritage, I grew up on the south side of Chicago in an area with a high Polish population. It was common for me to walk to Polish delis in my neighborhood for a quick lunch or have a Polish neighbor’s mom make snacks when I was over. Not to mention, some parts of Polish culture are similar to Lithuanian, so whether you wanna call your dumplings pierogi or koldūnai, it made no difference. But in the case of today, I want to share a very simple recipe for a Polish cookie I loved as a child and to this day– kołaczki.

Kołaczki cookies, sometimes spelled kolaczki or kolachky, are pastry-like in taste and appearance. Very common around Christmas time, they’re not as sugary as their Christmas cookie counterparts, making them an excellent addition to your cookie spread for variety. They’re made with a flakey cream cheese crust filled with either sweet farmers cheese or fruit filling of choice. I mostly see raspberry and apricot, but like with many recipes with a filling, you can also get more creative with what you fill them with. My mom and I discovered using Solo almond pastry filling tastes incredible and is more popular with our American friends. They’re often made in a folded shape, but can also be found as circles similar to a thumbprint cookie. Lastly, they’re sprinkled with powdered sugar as a final touch.

Ingredients:

-6 oz. cream cheese, softened

-1 cup salted butter, softened

-2 cups flour

-Filling of choice (I prefer canned pie fillings as they don’t tend to leak out of the cookies when baking)

-Powdered sugar

Directions:

1. Preheat the oven to 350°F
2. Mix the softened butter and cream cheese in a standing mixer. Add the flour little by little on a slow mixing speed until all the flour has been added. The dough should be consistent and sticky.
3. Optional: refrigerate the dough for 15-30 minutes. This will make it easier to roll out, but if in a rush this is not mandatory

4. Roll out the dough onto a floured surface. Cut out squares roughly 1.5 inches on each side. Add a small dollop of filling to the center, then close together one set of opposite sides. I recommend pressing the tips together using force then bending it over the cookie. The cookies can open during baking if not secure.
5. Place cookies on an un-buttered baking sheet and bake for about 15 minutes or until the edges just begin to brown. Loosen the cookies when they come out of the oven and let cool. Dust with powdered sugar

Hopefully you enjoy this quick and easy recipe! With only a few ingredients and really nothing that can be messed up, anyone can make this Polish Christmas cookie.

Happy reading,
-Beppa