Discover the charm of Raspberry Kolaczki Cookies! These buttery and delicate cream cheese pastries, filled with sweet raspberry jam, are perfect for holidays, family gatherings, or any special occasion. With their tender texture and vibrant filling, they’ll become a cherished addition to your dessert table.
Ingredients:
8 oz cream cheese, softened
1 cup (8 oz) salted butter, softened
¾ cup powdered sugar
½ teaspoon vanilla extract
2½ cups all-purpose flour
½ cup raspberry jam
1 egg white
1 tablespoon water
Additional powdered sugar for dusting
Directions:
Prepare the Dough:
Beat softened cream cheese and butter until smooth.
Mix in powdered sugar and vanilla extract. Gradually add flour until a soft dough forms.
Chill the Dough:
Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Roll and Cut:
Preheat oven to 400°F (200°C) and line baking sheets with parchment.
Roll out dough to ⅛-inch thickness and cut into 2-inch squares.
Fill and Fold:
Place ½ teaspoon raspberry jam in the center of each square. Fold two opposite corners over the jam, overlapping slightly.
Dab egg white mixture where corners meet to seal.
Bake to Perfection:
Bake cookies for 10 minutes or until edges are golden. Cool on baking sheets before transferring to a wire rack.
Dust and Serve:
Once cooled, dust with powdered sugar and enjoy!
Serving Tips:
Holiday Platter: Arrange these cookies on a festive platter with other holiday favorites like gingerbread cookies or shortbread for a stunning dessert display.
With Beverages: Pair with a cup of coffee, tea, or hot cocoa for a cozy treat. They also complement a glass of sparkling wine or champagne for more formal occasions.
Decorative Touch: Dust with extra powdered sugar right before serving for a fresh, snowy look.
Storage Tips:
Room Temperature:
Store cookies in an airtight container for up to 4 days. Place parchment paper between layers to prevent sticking.
Refrigeration:
For a slightly longer shelf life, refrigerate them in an airtight container for up to 1 week. Let cookies come to room temperature before serving.
Freezing:
Before Baking: Assemble the cookies with jam and freeze them on a baking sheet until firm. Transfer to a freezer-safe bag or container. Bake directly from frozen, adding an extra minute or two to the bake time.
After Baking: Cool cookies completely and freeze in a single layer. Once frozen, transfer to a freezer-safe container with parchment paper between layers. They’ll keep for up to 3 months. Thaw at room temperature and dust with powdered sugar before serving.
Related Recipes:
- Nussecken (German Nut Corners)
- Dark Chocolate Raspberry Pie Bars
- Raspberry Almond Shortbread Cookies
FAQs:
Can I use other types of jam or filling in this recipe?
Yes! While raspberry jam is classic, you can substitute it with apricot, cherry, strawberry, or even a nut filling like almond paste or poppy seed. Just ensure the filling is thick to prevent it from leaking during baking.
Why does my dough crack when I roll it out?
If the dough cracks, it might be too cold. Let it sit at room temperature for 5–10 minutes to soften slightly before rolling. Work quickly, as the dough can become too soft if overhandled.
How do I prevent the corners from coming undone while baking?
Ensure the dough is sealed tightly by using the egg white and water mixture as “glue” where the corners overlap. Press gently but firmly to secure the edges.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance and store it in the refrigerator, wrapped tightly in plastic wrap. For longer storage, freeze the dough for up to 3 months and thaw in the fridge overnight before rolling and baking.
Conclusion:
These Raspberry Kolaczki Cookies are as delightful to make as they are to eat. Whether you’re celebrating a holiday or indulging in a sweet treat, this recipe is sure to impress. Try them today and bring a touch of tradition to your table!
📖 Recipe:
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Raspberry Kolaczki Cookies
- Total Time: 1 hour 40 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in the buttery perfection of Raspberry Kolaczki Cookies! These traditional cream cheese pastries, filled with sweet raspberry jam, are an irresistible treat for holidays and special occasions.
Ingredients
8 oz cream cheese, softened
1 cup (8 oz) salted butter, softened
¾ cup powdered sugar
½ teaspoon vanilla extract
2½ cups all-purpose flour
½ cup raspberry jam
1 egg white
1 tablespoon water
Additional powdered sugar for dusting
Instructions
- In a large bowl, cream together the softened cream cheese and butter until smooth.
- Beat in powdered sugar and vanilla extract until combined.
- Gradually mix in flour until a soft dough forms. Divide into two discs, wrap in plastic wrap, and refrigerate for 1 hour.
- Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
- Roll out dough on a lightly floured surface to ⅛-inch thickness. Cut into 2-inch squares.
- Place ½ teaspoon raspberry jam in the center of each square. Fold two opposite corners over the jam and seal with egg white and water mixture.
- Arrange on baking sheets and bake for 10 minutes or until edges are golden.
- Cool completely and dust with powdered sugar before serving.
Notes
Use thick jam to avoid leakage during baking.
Let the dough rest at room temperature for a few minutes if it becomes too firm to roll.
Store cookies in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 24 cookies
- Calories: 110 kcal (approx. per cookie)
