Kolachy Cookies
These delicious Kolachy Cookies are perfect for Christmas.
Ingredients
Cookie Dough
- 2 sticks unsalted butter at room temperature
- 8 oz. cream cheese at room temperature
- 2 1/4 cups AP flour
- 1/4 tsp. salt
Filling
- 4 oz. cream cheese softened
- 2 tbsp. powdered sugar plus more for dusting
- 1 15 oz can crushed pineapple drained very well
- 1/2 cup red raspberry preserves
Instructions
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Add cream cheese and butter together into a bowl of a stand mixer. Cream together butter and cream cheese, until light and fluffy, about 2 minutes.
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Slowly add in the flour and salt, mixing until incorporated but don't overmix. Roll dough into two balls and covered with plastic wrap. Chill for at least two hours.
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After two hours, remove from fridge and preheat oven to 375 degrees. Line two baking sheets with silicone baking mats or parchment paper. If using cream cheese and pineapple, rrepare filling by mixing the powdered sugar with the cream cheese.
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Roll out one ball of dough until very thin. You want it to be as thin as you can make it.
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Using a pizza cutter, cut your dough into a big square, removing the edges. Then cut your big square into small 2 by 2 squares.
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On the diagonal of each square, smear a bit of cream cheese then add 1 tsp pineapple. If using preserves, add 1-2 tsp of preserves. Fold one edge in and then the other. Seal seam with water.
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Bake on baking sheet for 12 minutes. Remove from oven and sprinkle with powdered sugar. Remove to cooling rack for at least half an hour. Store in an airtight container in the fridge or freeze for up to four weeks.