Polish Kolaczki Cookies
These cookies were always made each year by Grandma "B".
- 1 (8-ounce) cream cheese, softened
- 12 ounces (3 sticks) butter, softened
- 3 cups all-purpose flour
- 2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)
- Confectioners' sugar
- Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.
- Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour). Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.
- Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.