Name: Polish Apricot and Raspberry Cookies (Kolaczki)
Prep time: 40 min
Cook time: 16 min
Total time: 56 min
Yield: 12 serving(s)
Ingredients: ¾ cup (170 g) unsalted butter, softened; 3 oz (85 g) cream cheese, softened; 1 ½ cups (225 g) unbleached all-purpose flour; ¼ cup (60 ml) apricot jam; ¼ cup (60 ml) raspberry jam; 1 tbsp (15 ml) milk; Icing sugar, for sprinkling

Preparation

- In a large bowl, cream the butter and cream cheese with an electric mixer. With the machine running on low speed, add the flour and mix until smooth. Shape the dough into two discs with your hands. Cover in plastic wrap and refrigerate for 1 hour.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
- On a lightly floured work surface, roll out one disc of dough at a time until 1/8 inch (3 mm) thick. Using a fluted pastry wheel or a knife, cut the dough into twelve 2 ½-inch (6 cm) squares. Arrange the squares evenly spaced out on a baking sheet. Reuse any dough scraps. If the dough becomes too warm or too soft, refrigerate as needed.
- Place 1 tsp (5 ml) of apricot jam at the centre of each square. Using a pastry brush, cover two opposite corners of each square with milk. Fold the corners over each other, pressing on the dough to seal. Repeat these steps with the second disc of dough and fill with the raspberry jam. Refrigerate for 15 minutes.
- Bake one sheet at a time for 16 minutes or until the cookies are lightly golden. Let cool completely on the baking sheet. Sprinkle with icing sugar. The cookies will keep for 3 days in an airtight container at room temperature.

Polish Apricot and Raspberry Cookies (Kolaczki)

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Ingredients

Preparation

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