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!

MBMCD

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
3 hrs
total:
3 hrs 25 mins
Servings:
30
Yield:
2 1/2 dozen
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.

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  • Preheat oven to 350 degrees F (180 degrees C).

  • Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.

  • Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

Cook's Note:

My grocery store carries Solo® Cake and Pastry Fillings, which are also good.

Nutrition Facts

72 calories; protein 0.7g 1% DV; carbohydrates 8.2g 3% DV; fat 4.1g 6% DV; cholesterol 11.3mg 4% DV; sodium 32mg 1% DV. Full Nutrition
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Reviews (244)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2006
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 Read More
(552)

Most helpful critical review

Rating: 1 stars
04/22/2007
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.... Read More
(34)
306 Ratings
  • 5 star values: 212
  • 4 star values: 55
  • 3 star values: 20
  • 2 star values: 6
  • 1 star values: 13
Rating: 5 stars
12/05/2006
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 Read More
(552)
Rating: 5 stars
02/13/2007
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 Read More
(291)
Rating: 5 stars
12/31/2006
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! Read More
(184)
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Rating: 5 stars
12/22/2009
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!! :) Read More
(155)
Rating: 4 stars
11/29/2007
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. Read More
(126)
Rating: 5 stars
12/12/2013
A super simple, tried and true, crowd-pleasing recipe! This is my go-to, and I've got it down to a science: Make your life simple, like I have... Make the dough ahead of when you wish to bake. I mix up 8x the recipe at one sitting. Cut the butter and cream cheese together with the flour, then mix as little as possible with your hands; due to arthritis, I usually end up just 'knuckling' the dough in the bowl, to bring it all together. Next, form dough into fist-sized rough balls and roll each one between two sheets of wax-paper. Needless to say, Don't chill first! Roll them to the thickness you wish your cookies to be, so you don't have to roll later. Stack the rolled-out balls together on a pan (I use a pizza pan), wrap in plastic wrap and stash in fridge. When ready to make into cookies, remove dough from fridge one 'disk' at a time as you use them. Peel wax paper off one side to loosen, then replace, flip and peel off the other side. I use a pizza-slicer to cut the dough into squares and save the weird end pieces to re-roll when all 'disks' are used up. Put filling into plastic baggie and clip one corner off. Pipe filling in a diagonal onto dough squares, bring up opposite ends and pinch. Transfer to baking sheet and bake as directed. By piping the filling, my fingers stay clean and I am able to control how much filling I wish to use. It's not unusual for me to do a 'line' of cream-cheese filling alongside a fruit filling on the same cookie! Hubby love it and so do I. Read More
(74)
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Rating: 5 stars
12/13/2005
I tried this recipe and I put Solo Almond filling instead of preserves. It knocked my husbands socks off. Read More
(61)
Rating: 5 stars
12/30/2004
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! Read More
(55)
Rating: 5 stars
12/12/2007
Wow. I tasted the raw dough & it was not good at all. Put it in the freezer & did not have high hopes for a very good cookie. Let it thaw a little. Decided I was tired so I put powdered sugar in a large baggie rolled dough into balls threw them into the sugar put the balls on a cookie sheet smashed with my finger added peach preserves to the middle of the cookie & wallaa... very tasty treat! Read More
(55)
Rating: 1 stars
04/22/2007
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.... Read More
(34)
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