recipe reviews for:

Cream Cheese Kolacky

“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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Reviewed: May 14, 2012

Very good but I had to modify. After I modified the recipe ingredients according to one reviewers suggestion (1/2 lb cream cheese, 1/2 lb butter, 2 cups flour) and turned the oven down to 350 degrees and lengthened the bake time the recipe was perfect. Very close to what I remember from my grandmother's Slovak kolaches.

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Ohiomissy

Cooking Level: Intermediate

Living In: Fort Hood, Texas, USA

Reviewed: Mar. 3, 2012

So easy and tasty! The dough turns out light and flaky. They are lightly sweet and delicate. I like them with Solo brand cherry filling, and they do not last long around this house. They are also surprisingly travel-sturdy, so they make great gifts!

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dpinmb

Reviewed: Feb. 3, 2012

The dough had a great flavor and a flakey texture. I tried some with Solo filling...poppyseed, nut, apricot, prune & cherry fillings...and I tried some with different jams....the Solo worked best, the jams kind of ran out while they were baking. Very yummy, will make again & again.

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UtahJT

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Cooking Level: Expert

Home Town: Edison, New Jersey, USA

Living In: Grantsville, Utah, USA

Reviewed: Dec. 28, 2011

The taste of these cookies are classic...they are great but the only problem is the jam...always comes out and makes a total mess..We tried using a cherry pie filling with this and it held up better..not the same taste but tasted good too:)

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lovelyredhead

Reviewed: Dec. 21, 2011

Mine popped open, too. Not sure what went wrong...I pinched them together as directed. The taste was fair...but certainly NOTHING to rave about.

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born2dans

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Martinsburg, West Virginia, USA

Reviewed: Dec. 19, 2011

I tried to make these,but they opened up... What did I do wrong?.

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Kleon

Reviewed: Dec. 14, 2011

These are bland to me. I've had much better, and I've made much better. Would not make these again, was expecting them to taste wonderful but they taste barely good. I am an excellent baker and have much experience, do not waste your time or ingredients on these.

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melsmorsels

Reviewed: Dec. 10, 2011

This cookie was so light and flaky. To economize, I used cherry pie filling. I added a cherry to the middle and 5 yr old granddaughter suggested drizzling the filling syrup over it. When they baked, the filling spread well and there was just the right proportion to the filling cookie ratio.

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Nonnie Denise

Cooking Level: Intermediate

Reviewed: Dec. 6, 2011

This is the recipe my Mom got from my Dad's Slovakian mom. It was made also by all my Dad's sisters every Christmas. They, like some other, used Solo fillings instead of jams. The best were the poppy seed, apricot and walnut. Delicious cookie, super memories that continue with family traditions even now.

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Mary Jo C

Cooking Level: Expert

Home Town: Chula Vista, California, USA

Reviewed: Nov. 30, 2011

If you have problem with the jam or preserves running out during baking here's a tip. Place the amount required in a microwave on high allow to "bubble" about 30 seconds or even 60 seconds depending on your microwave. Careful when removing. Allow to cool. This will thicken the jam and helps to prevent leaking.

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