A delightful twist on the traditional Polish Kolaches, these pastries are filled with a sweet fruit jam and topped with a dusting of powdered sugar.
In a mixing bowl, cream together the butter and cream cheese until smooth.
Ensure the butter and cream cheese are at room temperature for easier mixing.
Gradually add the flour to the mixture, blending until a soft dough forms.
Add the flour in small increments to avoid overmixing.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Chilling the dough makes it easier to roll out and shape.
Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
Using parchment paper prevents the cookies from sticking and makes cleanup easier.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
Lightly flour your rolling pin to prevent the dough from sticking.
Cut the dough into 2-inch circles using a cookie cutter.
Re-roll the scraps to maximize the use of the dough.
Place a small dollop of fruit jam in the center of each circle.
Use a teaspoon to measure the jam for consistent portions.
Fold opposite edges of the circle over the jam, slightly overlapping them.
Press the edges gently to ensure they stay in place during baking.
Arrange the kolaches on the prepared baking sheet, spacing them about 2 inches apart.
Leave enough space for the cookies to expand slightly while baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to prevent overbaking.
Transfer the baked kolaches to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Dust the cooled kolaches with powdered sugar before serving.
Use a fine sieve for an even dusting of powdered sugar.
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