Description
The Kolache Delight Cookies are an exquisite blend of creamy and fruity flavors wrapped up in a delightful pastry. Originating from Central European culinary traditions, these cookies combine a soft, tender crust with a sweet raspberry filling, accented by a rich cream cheese and butter dough. Perfect for festive occasions or as a refined addition to a casual tea, these cookies promise to enchant anyone who tries them.
Ingredients
- 8 oz cream cheese, softened
- 8 oz butter (1 cup), softened (salted butter is recommended)
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 ½ cups flour
- ½ cup raspberry jam
- 1 egg white
- 1 Tablespoon water
- Powdered sugar for dusting
Step-by-step Directions
1. Prepare the Dough
In a mixing bowl, thoroughly combine the softened cream cheese and butter until smooth. Blend in the powdered sugar and vanilla extract until the mixture is well-integrated. Gradually incorporate the flour, mixing until the dough is even and smooth.
2. Chill the Dough
Divide the dough into two halves. Wrap each half in plastic wrap and flatten them into a 4-inch disc. Refrigerate the discs for at least an hour or preferentially overnight to firm up.
3. Roll and Cut the Dough
Working with one disc at a time, roll the dough out on a lightly floured surface to about 1/8-inch thickness. Trim rough edges to form a rectangle and cut the dough into 2-inch squares.
4. Add the Filling
Place a ½ teaspoon of raspberry jam in the center of each dough square.
5. Shape the Cookies
Whisk together the egg white and water in a small bowl. Fold two opposite corners of each square over the filling, using a dab of the egg white mixture to seal the corners together. This will help hold the shape during baking.
6. Bake
Arrange the cookies on a parchment-lined baking sheet. Bake in a preheated 400-degree Fahrenheit oven for about 10 minutes, until the cookies are lightly golden.
7. Cool and Serve
Allow the cookies to cool on a rack and then dust them with powdered sugar before serving.
Servings & Preparation Time
This recipe yields approximately 24 cookies. Total preparation time, including chilling, is about 80 minutes, with an additional 10 minutes for baking.
Tips for Storage & Reheating
- To store: Keep the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For longer storage: Freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
- To reheat: Briefly warm the cookies in a 300-degree Fahrenheit oven for 5-10 minutes if desired, although they are usually served at room temperature.
Conclusion
The Kolache Delight Cookies offer a delightful taste experience that marries the richness of butter and cream cheese with the sweet tang of raspberry jam, all encased in a flaky, tender pastry. This versatile cookie can be enjoyed at holiday gatherings, special events, or simply as a splendid treat to brighten an ordinary day. By following this recipe, you can bring a touch of sweetness and sophistication into your baking repertoire.
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Kolache Delight Cookies
- Total Time: 80 minutes (including chilling)
- Yield: 24 cookies 1x
Description
The Kolache Delight Cookies are an exquisite blend of creamy and fruity flavors wrapped up in a delightful pastry. Originating from Central European culinary traditions, these cookies combine a soft, tender crust with a sweet raspberry filling, accented by a rich cream cheese and butter dough. Perfect for festive occasions or as a refined addition to a casual tea, these cookies promise to enchant anyone who tries them.
Ingredients
- 8 oz cream cheese, softened
- 8 oz butter (1 cup), softened (salted butter is recommended)
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 ½ cups flour
- ½ cup raspberry jam
- 1 egg white
- 1 Tablespoon water
- Powdered sugar for dusting
Instructions
- Prepare the Dough: In a mixing bowl, thoroughly combine the softened cream cheese and butter until smooth. Blend in the powdered sugar and vanilla extract until the mixture is well-integrated. Gradually incorporate the flour, mixing until the dough is even and smooth.
- Chill the Dough: Divide the dough into two halves. Wrap each half in plastic wrap and flatten them into a 4-inch disc. Refrigerate the discs for at least an hour or preferentially overnight to firm up.
- Roll and Cut the Dough: Working with one disc at a time, roll the dough out on a lightly floured surface to about 1/8-inch thickness. Trim rough edges to form a rectangle and cut the dough into 2-inch squares.
- Add the Filling: Place a ½ teaspoon of raspberry jam in the center of each dough square.
- Shape the Cookies: Whisk together the egg white and water in a small bowl. Fold two opposite corners of each square over the filling, using a dab of the egg white mixture to seal the corners together. This will help hold the shape during baking.
- Bake: Arrange the cookies on a parchment-lined baking sheet. Bake in a preheated 400-degree Fahrenheit oven for about 10 minutes, until the cookies are lightly golden.
- Cool and Serve: Allow the cookies to cool on a rack and then dust them with powdered sugar before serving.
Nutrition
- Calories: Not specified