Author Notes: Everyone has a favorite Christmas cookie - kolaches are my sister's favorite. On my dad's side of the family lies our Czech heritage. My grandma always made this version maybe because it's a lot easier than making a yeast version. These are not a traditional kolache (which I'll tackle soon). This derivation is the cookie kolache and we love them! Sprinkled with fluffy white powdered sugar - eating them will make your head swirl like you're in a snow globe. Well, maybe. —Oat&Sesame
Makes: 24 cookies, depends on size of cookie cutter
pound butter, softened slightly (2 sticks)
ounces cream cheese, softened slightly
cups flour, sifted
cup powdered sugar, plus more for sprinkling
jar preserves (not jelly), flavor of your choice
- Cream butter and cream cheese.
- Mix in flour and powdered sugar to form a smooth dough. If the dough seems too soft and buttery, I often add a 1/4 cup more powdered sugar.
- Gather dough into a ball, flatten a round disk, saran wrap and chill for about 1 hour or until nice and cold. You can refrigerate overnight. This makes it easier to roll out and cut into circles.
- Roll dough out to somewhere between a 1/4" and 1/2 " thickness. Using a 3-4" biscuit or round cookie cutter, cut circles, rerolling the scraps until you've used all the dough.
- Place circles onto an ungreased cookie sheet. Using your thumb make a deep impression in the center of each cookie. Fill that impression with about 1 tsp of preserve. (too much preserves will cause it to overflow, still yummy, but not pretty)
- Heat oven to 350 degrees. Bake until just beginning to brown on the bottom edges. 10-12 min.
- Cool completely. Sprinkle with powdered sugar right before serving.
- Cookies can be made ahead of time and frozen. If you freeze them, don't sprinkle with powdered sugar until ready to serve.