Kolaczki

Name: Kolaczki
Total time: PT0D0H0M
Yield: makes 36
Ingredients: 1 cup apricot preserves; 1 cup finely chopped dried apricots; 2 tbsp. sugar; 1 tsp. Nielsen-Massey Pure Lemon Extract; 1 ⁄ 2 cup sugar; 16 tbsp. unsalted butter, softened; 1 tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract; 3 ⁄ 4 tsp. kosher salt; 1 (8-oz.) package of cream cheese, softened; 2 3 ⁄ 4 cups flour, plus 1/3 cup; 3 ⁄ 4 cup confectioners’ sugar; 2 tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder; 1 egg

Serves
makes 36

In partnership with

The filling for these eastern European biscuits from Nielsen-Massey can be altered depending on what you fancy; freeze any unbaked filled cookies and bake them from frozen.

Ingredients

For the Filling

1 cup apricot preserves
1 cup finely chopped dried apricots
2 tbsp. sugar
1 tsp. Nielsen-Massey Pure Lemon Extract

For the Dough

¹⁄₂ cup sugar
16 tbsp. unsalted butter, softened
1 tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
³⁄₄ tsp. kosher salt
1 (8-oz.) package of cream cheese, softened
2 ³⁄₄ cups flour, plus 1/3 cup
³⁄₄ cup confectioners’ sugar
2 tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
1 egg

Instructions

Step 1

Make the filling: Combine preserves, dried apricots, sugar, and lemon extract in a bowl; set aside.

Step 2

Make the dough: Using an electric hand mixer, beat sugar, butter, vanilla extract, and cream cheese until fluffy. Add egg, beating well to combine. Slowly add 2 3⁄4 cups flour until a dough forms. Divide dough into two discs and wrap with plastic wrap; refrigerate 3 hours.

Step 3

Make the cookie: Heat oven to 350°. Combine remaining flour, 1⁄2 cup confectioners’ sugar, and 1 tbsp. vanilla powder; sprinkle half on a clean work surface. Working with one piece of dough at a time, roll dough out into a 10" x 12" rectangle, about 1⁄8" thick. Cut dough into 16 2 1⁄2" squares. Place 2 tsp. of filling in center of square; overlap opposite corners over filling and press gently to seal. Repeat with remaining dough. Place cookies on parchment paper-lined baking sheets and bake about 40 minutes, until slightly golden; cool. Combine remaining confectioners’ sugar and vanilla powder in a bowl; dust over cookies before serving.

Make the filling: Combine preserves, dried apricots, sugar, and lemon extract in a bowl; set aside.
Make the dough: Using an electric hand mixer, beat sugar, butter, vanilla extract, and cream cheese until fluffy. Add egg, beating well to combine. Slowly add 2 3⁄4 cups flour until a dough forms. Divide dough into two discs and wrap with plastic wrap; refrigerate 3 hours.
Make the cookie: Heat oven to 350°. Combine remaining flour, 1⁄2 cup confectioners’ sugar, and 1 tbsp. vanilla powder; sprinkle half on a clean work surface. Working with one piece of dough at a time, roll dough out into a 10" x 12" rectangle, about 1⁄8" thick. Cut dough into 16 2 1⁄2" squares. Place 2 tsp. of filling in center of square; overlap opposite corners over filling and press gently to seal. Repeat with remaining dough. Place cookies on parchment paper-lined baking sheets and bake about 40 minutes, until slightly golden; cool. Combine remaining confectioners’ sugar and vanilla powder in a bowl; dust over cookies before serving.