Reviewed: Nov. 21, 2009

My husband and his family are from the heavily Czech-descendant area around Austin & San Antonio TX. I made these for him, hoping he would like them but he only ate about three of them. I thought they weren't nearly as good as the ones the ladies at his mother's church made.

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Vanessa P.

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Reviewed: Sep. 21, 2009

My family calls these "Goddess Cookies". They are awesome!!!

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JoniB

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Reviewed: May 25, 2009

Very good. Double or triple the recipe and add vanilla.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: May 19, 2009

Made these for a birthday party and were loved by all there. Was asked to make more for the next birthday party.

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HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Feb. 9, 2009

This is a must keep recipe! These cookies are delicious. I made them for family, and they kept devouring them at every chance they could get.

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danielle

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

These are truly delicious. The dough took time to work with, but it was worth it. I used apricot and raspberry Solo fillings. The raspberry ones were better. I used confectioner's sugar to roll them in instead of flour. I rolled them into balls and put them in mini muffin tins, then used a slender rolling pin to push them down and make the wells. Very pretty looking and very tasty!! I'm glad I listened to the tips from previous raters :)! 10 minutes exactly was the perfect cooking time for me.

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mezzamom

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Reviewed: Jan. 11, 2009

The cookies are so good! I've been making these for a few years usually at holiday time. But they are delicous year round. I've used boysenberry, raspberry and apricot jam. All work well. Also I cut mine with a round cookie cutter, fill them with jam and then close them around the edges with a fork....they kind of look like pierogi's. This is how my Poloish friend taught me to make them. Make a large batch, they go fast!

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COOKINGDIVA

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Dec. 25, 2008

This recipe is exactly like what my mother used to make. Instead of rolling out the dough, I make them into thumbprint cookies which is so much easier. I always double the amount because there is no way you can get 60 cookies out of the original recipe. They are wonderful!

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Jennifer

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Reviewed: Dec. 23, 2008

Wonderful cookies, but here are some pointers: 1) You have to roll the dough out to 1/8" thickness or else the cookie puffs up too much and the seal on the ends will break apart. 2) The jam/preserves will run, so don't put too much on the dough. Gotta love this cookie!

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Aznsouris

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

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Reviewed: Dec. 21, 2008

Excellent recipe. Extremely easy to make as it only requires a few ingredients. I recommend at least doubling the batch, as I did. I used blueberry pie filling and they were absolutely delicious! This recipe is a definite keeper and I will be making even more before Christmas as I imagine the ones I made today will not last long.

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NFISCHER08

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 17, 2008

My late mother made this heavenly cookie for years. When I looked through mother's cookbook after her passing 15 years ago, I was saddened that I was unable to find the recipe. This was one of those things mother made from memory, I believe, so I was certain, the recipe was lost to me. Yesterday, I found your recipe for kolachys, and made a batch. You can not imagine my delight when I realized this was the exact cookie mother made! Thank you so much for sharing this recipe, and bringing back so many happy Christmas memories! Cheers!

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MarieInVa

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Dec. 14, 2008

Thank you for sharing this recipe....They are great...the best Kolacky I have ever tasted...easy to make and taste great...I used Apricot and Raspberry Filling by Solo for this and they came out great.

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SEXYTRACKR

Cooking Level: Intermediate

Home Town: Hamtramck, Michigan, USA

Living In: Warren, Michigan, USA

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Reviewed: Dec. 5, 2008

Excellent. My mother-in-law made these each year. Rather a bit of work the original way. Love the short-cut tips, though they do not turn out quite so pretty. Anyhow, delicious.

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oldandexpired

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Reviewed: Sep. 25, 2008

These are some seriously good cookies. I made a double batch and the family had eaten them all by the next day. I used apricot jam which was really yummy. Next time I'm going to try black raspberry.

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LOHREWOK

Cooking Level: Expert

Living In: Lawrence, Kansas, USA

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Reviewed: Aug. 13, 2008

I made these a little bit differently because I was making quick cookies w/my four year just for something to do on a rainy day. I didn't chill or roll them out, I used a cookie scoop and rolled the balls in vanilla sugar, poked a dimple in them and put the jam in there. Very easy and fast. When I make them again I will use a smaller scoop (the one I used was too big), flatten a little and fold over to make them a little prettier. It will still be fast. The flavor is excellent, and my 4 year old said "These are fantastic". Thanks for the tip about the solo.

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ANGELA1970

Cooking Level: Expert

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Reviewed: Aug. 13, 2008

beautiful cookie..I made them oval and sprinkled with powdered sugar. Great taste. Thanks for sharing!

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Sea Dance

Cooking Level: Expert

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Reviewed: Jul. 29, 2008

I really wanted to like this recipe. I followed the directions to the letter, except I used strawberry preserves and only chilled the dough for 5 hours yet found it to be just OK. The dough did retain its "cream" color and I would've preferred them to turn out a little more brown. Without the preserves and confectioner's sugar it isn't particularly sweet and I didn't think it was anything particularly special...sorry!

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drcook

Cooking Level: Expert

Home Town: Harare, Harare, Zimbabwe

Living In: Dallas, Texas, USA

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Reviewed: Jul. 27, 2008

I chose this recipe because of all the positive reviews. Unfortunately these cookies didn’t turn out at all. The cookie never set. The dough was extremely sticky once I rolled it out. Perhaps I didn’t roll it out thin enough but even 5 additional minutes in the oven didn’t help the texture. On a positive note, Solo pie filling was excellent. It doesn’t run at all. It was the only good part of cookie. I’ll keep searching another recipe.

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cashoda

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 21, 2008

This is an awesome recipe. I have not made Kolackys before but have always liked them. The recipe is easy to follow and the fillings can be alternated. I made a cheese filling for mine. I also used fruit preserves with the cheese. The only thing I did differently was let the dough sit for only 2 hours and the came out great. I will make these again.

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Bakeratheart

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2008

Love these...have made them several times. My entire family loves them. The dough is a little difficult to handle, and must be done fairly quickly, but so worth it. Solo fillings are the best to use, and can be bought directly from their website. I bought 12 cans of different flavors, and it was less expensive than in the store. Also there are 13 different fruit and nut varieties. As others, said Solo does not get runny and the flavors are fantastic.

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