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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
- 1/2 pound butter, softened slightly (2 sticks)
- 8 ounces cream cheese, softened slightly
- 2 cups flour, sifted
- 1 cup powdered sugar, plus more for sprinkling
- 1 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.
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World