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Easy Kolacky

mommymeggy

"This simple Czech cream cheese pastry, pronounced kolotch-key, is a very old holiday favorite. Using Solo®-brand filling found in the baking aisle is a delicious time-saver. The prune flavor is scrumptious!"
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Ingredients

3 h 42 m servings 126 cals
Original recipe yields 36 servings (3 dozen kolacky)

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Directions

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  1. Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
  2. Preheat an oven to 375 degrees F (190 degrees C).
  3. On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
  4. Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.

Nutrition Facts


Per Serving: 126 calories; 7.4 g fat; 14.4 g carbohydrates; 1.3 g protein; 20 mg cholesterol; 59 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 9 Ratings

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Most helpful positive review

I made these last night, and they're already all gone! They were a success, and although I was a little intimidated since it was my first time making a cookie like this one, your recipe was so e...

Most helpful critical review

I made these for Easter and dont know if i made them right or not. the recipe did not say anything about the consistency of the dough and mine was quite sticky. i did roll it up in some more flo...

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I made these last night, and they're already all gone! They were a success, and although I was a little intimidated since it was my first time making a cookie like this one, your recipe was so e...

I used to make these with my grandmother many years ago. For fruit filling, she always used drained pineapple tidbits, or crushed pineapple. it is very important to drain it well, and she woul...

Loved it. I used Raspberry filling instead and it turned out great.

I made these for Easter and dont know if i made them right or not. the recipe did not say anything about the consistency of the dough and mine was quite sticky. i did roll it up in some more flo...

it taste great...so easy

Very easy to follow and great to adjust recipe right there! First time making this type of cookie.