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These Polish Cookies are Halfway Between Rugelach & Thumbprints

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This Polish recipe comes from The Gourmet Cookie Book, in which the editors deemed it the best cookie recipe of 2004.

It came to the magazine's attention thanks to Frederika Schwanka, or Terryville, Connecticut, and won the editors' hearts through "the tenderness of the cream cheese pastry and the tanginess of the filling."

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Photo by Linda Xiao

We like to think of it as a compromise between the complicated rugelach and humble thumbprint: It's got the tang and fluff of rugelach with the ease and informality of a thumbprint. A winning combination!

Looking to fill more cookies with jam? We've got you covered:

How to Make Thumbprint Cookies Every Which Way

How to Make Thumbprint Cookies Every Which Way by Hillary Reeves

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How to Make Rugelach, The Holiday's Most Versatile Cookie

How to Make Rugelach, The Holiday's Most Versatile Cookie by Izy Hossack

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Mrs. Wheelbarrow's Jam Tarts

Mrs. Wheelbarrow's Jam Tarts by MrsWheelbarrow

Buckwheat Thumbprint Cookies with Cherry Preserves

Buckwheat Thumbprint Cookies with Cherry Preserves by Alice Medrich

Prune and Chocolate Rugelach

Prune and Chocolate Rugelach by Food52

Mrs. Wheelbarrow's Rugelach

Mrs. Wheelbarrow's Rugelach by MrsWheelbarrow

Recipe notes, from the book:

  1. For the best flavor, use California apricots.
  2. The dough is extremely tender; if at any time during the filling process it gets too soft to work with, chill it on wax paper on a large baking sheet.
  3. Leftover filling is wonderful spread on toast.
  4. Dust cooled cookies with confectioners' sugar if desired.
  5. The cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature for up to 4 days.
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Polish Apricot-Filled Cookies

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Makes 5 dozen

For the pastry dough:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • 1 large egg, lightly beaten with 2 tablespoons water for egg wash

For the filling:

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  • 1 3/4 cups (10 ounces) coursely chopped dried apricots
  • 1/2 cup golden raisins
  • 2/3 cup mild honey
  • 1/4 cup sweet orange marmalade
  • 1 teaspoon cinnamon
  • 1 cup water
  • Confectioners' sugar, for garnish

What's your favorite iteration of jam-filled cookie? Tell us in the comments below!


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Tags: cookie, cookie map, cookie world map, polish, filled cookie, jam