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Polish Kolacky Cookies

Polish Kolacky Cookies

Bake a batch of our Polish Kolacky Cookies for your next holiday party! Our scrumptious Polish Kolacky Cookies get their creamy texture from PHILADELPHIA Cream Cheese and fruity flavor from apricot and raspberry filling.
What You Need
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2 cups flour
2 tsp. CALUMET Baking Powder
1 cup butter, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. granulated sugar
1/3 cup apricot cake and pastry filling
1/3 cup raspberry cake and pastry filling
1/4 cup powdered sugar
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Let's Make It
Combine flour and baking powder. Beat butter, cream cheese and granulated sugar in large bowl with mixer until light and fluffy. Gradually beat in flour mixture.
Divide dough into thirds; shape each into ball. Flatten each ball slightly; wrap separately in plastic wrap. Refrigerate 1 hour.
Heat oven to 350°F. Roll out 1 ball of dough into 1/8-inch thickness on lightly floured surface. Cut into 2-1/2-inch squares, rerolling trimmings as necessary. Spoon about 1/2 tsp. pastry filling onto center of each square. Use finger tip to lightly moisten 2 opposite corners of each dough square with water, then overlap corners in center and press together to seal. Place, filling sides up and 1 inch apart, on baking sheet. Repeat with remaining dough.
Bake 13 to 15 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Sprinkle lightly with powdered sugar before serving.
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