Reviewed: Dec. 24, 2011

LOVED this recipe! I put together gift baskets of cookies for Christmas, and these were definitely a hit. The only change I in the future when I make these (and oh yes, it will be happening) would be to only use 1/2 to MAYBE one teaspoon of baking powder. The amount of rise made it difficult to keep the cookies in the shape of the picture unless I really squished the tops together, and I didn't realize it until I pulled the first batch out of the oven. If anyone is looking for a variety, I found that blackberry jam was very yummy as well. Thank you for posting this!

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Reviewer:

jayne227

Reviewed: Dec. 16, 2011

I should have followed another reviewer suggestion and eliminate the baking powder. This was not what I remembered my polish grandmother to make. I made circles and used Solo apricot and poppyseed filling. I made sure I pinched the dough when I folded it over but, when baking they still seperated at the fold. I think this recipe is meant to be made with the apple filling since it is a puffy pastry. Although they tasted good I gave this three stars because the dough did not stay together and I wouldn't say this is an old recipe of true polish kolacky.

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Reviewer:

DinnersON

Cooking Level: Intermediate

Reviewed: Feb. 24, 2011

These have a good taste but I must be doing something wrong because I could not get mine to stay pinched together and they kept coming out too puffy! Maybe without the baking powder they would be better, but too time consuming. I'll keep looking.

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Reviewer:

GSWOODY

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Pittsboro, Indiana, USA

Reviewed: Dec. 25, 2010

Very much like the authentic Polish "kolaczki". I made this for Christmas and it was a hit!

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Reviewer:

izfo

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 20, 2010

My family loved these cookies. We filled them with apricot, blueberry, and raspberry preserves. I followed the recipe exactly, but will try the suggestion to leave out the baking powder next time just to see how they are different. We will make these again!!

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Reviewer:

Laura E.

Cooking Level: Intermediate

Living In: Rhinelander, Wisconsin, USA

Reviewed: Dec. 20, 2010

Fantastic recipe! The taste is very buttery, which is as it should be. A few things that I've noted, now that I've been making this recipe for 3 years: 1) the dough is sooo buttery that it almost seems it isn't spreadable at first. As noted, you really should refrigerate it for 5 minutes first. I also refrigerate any that is waiting to be rolled. 2) I always double the recipe and use about 2 1/4 of the small cans of filling total to fill them. My favorite is apricot! 3) I cut with a 2" circle (kid's cup really) and then fold up like photo 1 above. You really have to press that edge close. 4) Flour, flour and flour when rolling, otherwise everything sticks. I lightly flour the surface and my rolling pin. 5) working 2 pans at a time in a convection oven, I can work steadily.

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Reviewer:

Jeana

Reviewed: Dec. 17, 2010

Can't be an old recipe, we did't use Cream Cheese in Poland. We use a yeast-based dough because these aren't cookies, they are pastries. Even here in chicago, all the polish bakeries use yeast-based pastries. Ive tried the cream cheese based recipes and they just dont make the grade. While this is a nice cookie, it cant duplicate the real Kolaczki's.

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Reviewer:

r7blue1pink

Cooking Level: Expert

Reviewed: Dec. 16, 2010

I loved this recipe. Tasted just like my grandma used to make

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Reviewer:

Shannon

Reviewed: Oct. 4, 2010

This is also my mother's recipe; she used canned fruit filling (Solo brand or similar) to make raspberry, apricot, date, prune, and/or cherry kolaczki. With 4 kids in the house plus company, it was hard to keep any on hand during the holidays!

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