My great-grandmother talked very little English. She spoke through her cooking and baking. One recipe I always loved that my grandmother would make of hers was Kolacky. You can use any filling you like, but the apricot were my favorite. My grandma hasn't baked for years and I so missed these cookies. I was always intimidated by dough, but I found these to be so easy to work with. Now, I can taste Grandma's cookies anytime. Yum.

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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, dissolve the sugar in the warm water, and stir in the yeast. Let stand until the yeast forms a creamy layer, about 5 minutes. In another bowl, mix the flour and margarine until well blended, and stir in the egg yolks, one at a time. Mix in the yeast mixture until incorporated, then stir in the sour cream to make a soft but not sticky dough. Cut the dough into 6 equal-sized pieces, cover with a cloth, and refrigerate for at least 1 hour.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets, or line with parchment paper.

  • Working on a floured work surface, roll out one of the dough balls into a square about 6x8 inches, about 1/8-inch thick. Keep the other pieces of dough refrigerated. With a pastry cutter or pizza roller, cut the square into 12 smaller squares about 2 inches on a side. Place about 2 teaspoons of fruit filling in the middle of each square, and fold two opposite corners of dough together to meet in the center. Pinch the corners together to partially enclose the filling. Place the filled kolacky on the prepared baking sheets.

  • Bake in the preheated oven until the cookies begin to turn golden brown, 20 to 25 minutes. Let cool on the baking sheets for about 2 minutes before removing them to wire racks to finish cooling. Sprinkle the kolacky with confectioners' sugar.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

90.1 calories; 1.1 g protein; 14.1 g carbohydrates; 12.8 mg cholesterol; 36.3 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2009
I have been looking for a cookie recipe like this forever. This is a great one! Here are a few tips. Bake on a silpat helps with even baking and clean up. When I rolled out my dough I used a combination of flour and sugar to avoid an overly flourly taste. Depending on the size balls you seperate your dough into you should be able to get 12-16 cookies out of each one. Dont over fill these maybe a tsp of filling or it spreads out and makes a mess. Also these freeze very well... just seperate layers with wax paper. Dont garnish with powdered sugar until you are ready to serve. Thanks for an awesome recipe! Read More
(24)

Most helpful critical review

Rating: 2 stars
12/15/2009
If your great-granny made these she was a saint. I wrangled the dough and added another several cups of flour while rolling it out. Also I added about 1/2 cup sugar to the dough before rolling. I think the sorta off taste is the sour cream. On the plus side the finished cookies were delicious with a dusting of powdered sugar. I used Solo fillings in apricot and cherry. Taste good but too too much trouble---I'm a bar cookie kind of baker---down and dirty and easy. Read More
(9)
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/15/2009
I have been looking for a cookie recipe like this forever. This is a great one! Here are a few tips. Bake on a silpat helps with even baking and clean up. When I rolled out my dough I used a combination of flour and sugar to avoid an overly flourly taste. Depending on the size balls you seperate your dough into you should be able to get 12-16 cookies out of each one. Dont over fill these maybe a tsp of filling or it spreads out and makes a mess. Also these freeze very well... just seperate layers with wax paper. Dont garnish with powdered sugar until you are ready to serve. Thanks for an awesome recipe! Read More
(24)
Rating: 5 stars
12/17/2010
GREAt pastry! We never had Cream cheese in Poland- only farmers cheese- they were NEVER used in cookies! this is a true Kolaczky pastry! i too dusted and rolled out in powdered sugar and it helped to roll the dough in ONE direction. I actually warm up some preserves- mostly apricot or plum butter (powidla) and stir in a touch of cornstarch so that my preserves dont get too runny. SMACZNEGO! Read More
(12)
Rating: 4 stars
12/16/2009
this is old school polish cookie. it was so simple. i tried adding 2 tsp of filling and it made the cookie look messy. i wish i would have read the reviews before i tried baking this. using less filiing kept the filling inside the cookie. without powdered sugar it did taste plain but when i dusted with powdered sugar it had a nice taste. i am not a huge fan of sickening sweet cookies. it went well with a cup of tea. will make again. i will try different fillings. Read More
(12)
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Rating: 2 stars
12/14/2009
If your great-granny made these she was a saint. I wrangled the dough and added another several cups of flour while rolling it out. Also I added about 1/2 cup sugar to the dough before rolling. I think the sorta off taste is the sour cream. On the plus side the finished cookies were delicious with a dusting of powdered sugar. I used Solo fillings in apricot and cherry. Taste good but too too much trouble---I'm a bar cookie kind of baker---down and dirty and easy. Read More
(9)
Rating: 1 stars
03/07/2013
I did not care for this recipe. I tried adding more sugar and I also tried rolling them in a combination of flour and powdered sugar. I even tried an egg wash then sprinkling them with sugar and even then rolling them in powdered sugar afterwards. My husband and I kept tasting and tweaking and couldn't get rid of the strong dough taste. Read More
(4)
Rating: 5 stars
11/04/2019
Make these at Christmas - never use margarine in baking cookies - REAL BUTTER ONLY - also jam or jelly just spreads out onto the cookie sheet - use solo products or similar fillings. When working with the dough keep chilled in frig-easier to work with - these also freeze well-just freshen up w/powered sugar. Read More
(1)
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Rating: 5 stars
12/29/2015
Came out very good. Will be making this again. Read More
Rating: 4 stars
12/19/2014
I have very successfully used a very similar recipe for years: use 4 sticks of butter though and no sugar or water. Just mix the yeast in with the sour cream. I may try this one someday. Read More