Recipe by MBMCD
"The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--- these are the ones that go first!"
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any flavor fruit jam
confectioners' sugar for decoration
I have been making these delicious cookies for years and I found an easier way for me . I just roll them in small balls and make a thumbprint in them and fill and bake them ,when cooled I roll in powdered sugar, same great taste and much less work
This recipe seems like its missing something. No offense at all to anyone who posted it. I just found it extremely weird recipe. First of all, the dough has to thaw completely from the refrigerator over night. The "dough" is like a complete butter batter. Its like playing in grease. There is no way to shape them like on the photo. SO I made balls and put jam in them. Also, once they cool, they totally fall apart in your hand becuase its so delicate and the jam is to heavy for it. Most likely WON'T try this recipe again.....sorry....
truly great, truly simple. .chilled for about two hours and to simplify, I made a "log" and rolled it in plastic wrap; just sliced, dolloped and baked. No rolling or unnecessary handling. Baked about 15 minutes though. and
This is a great recipe. My dough was great to work with, very flaky dough. Just what I was looking for. Was great with all my fillings! Thanks for sharing! I had to make cookies for the holidays so I tripled this recipe and it still worked great! I have learned through the years that I don't touch the dough with my hand except to transfer them and roll it. This prevented me from my warm hands making the dough gluey. Also this helped to make the cookies flaky. I could actually see the flaky layers when I bit into the cookies! YUMMY!
Jam, preserves, or pie filling won't work as well as a true fruit/nut pastry filling. Solo brand is excellent and never runs (unless you overfill). The recipe I use for the dough is 0.5 lb of butter and 0.5 lb of cream cheese with 2 cups of flour. If the dough is properly chilled, you don't need much extra flour to keep things from sticking. In years of making these pastries, the dough doesn't seem to suffer from a little extra flour - just don't over work/knead it to start or during the rolling out process.
I tried this recipe and I put Solo Almond filling instead of preserves. It knocked my husbands socks off.
These are the best Kolacky ever! They are nice and tender and flaky. I have always loved kolacky but I always thought that they'd be too dificult to make. However, I can't believe how easy they are to make! Just 3 ingredients, I can't believe I used to pay so much for only a few at my local bakery. I like to sprinkle them with powdered sugar once cooled and they are just PERFECT!!! I made them for the first time late last night, and they were gone by early morning. I am making them again today, however, this time I am doubling the recipe. Thank you for sharing this recipe with me! I just can't get enough of them!
I've been making cream cheese Kolacky over 40 years and this recipe is perfect as is, however I make a much larger batch using a lb. of butter, lb. of cream cheese, 4 cups flour and a couple tsp. of vanilla. I also make a walnut filling instead of preserves by grinding a lb. of walnuts or pecans and mixing with 1 1/4 cups sugar and two beaten egg whites. Like another reviewer I also roll them out on a liberal dusting of powdered sugar in lieu of dusting them with it. It carmelizes the bottom and adds yet another tasty dimension to an already scrumptious cookie. These proportions make plenty to share for Christmas gifts, but I must warn you-you will be asked to make them every year!! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese Kolacky
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 37
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