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Makes
24 cookies, depends on size of cookie cutter
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
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Ingredients
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1/2 pound
butter, softened slightly (2 sticks)
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8 ounces
cream cheese, softened slightly
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2 cups
flour, sifted
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1 cup
powdered sugar, plus more for sprinkling
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1
jar preserves (not jelly), flavor of your choice
Directions
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Cream butter and cream cheese.
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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.
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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.
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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.
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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)
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Heat oven to 350 degrees. Bake until just beginning to brown on the bottom edges. 10-12 min.
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Cool completely. Sprinkle with powdered sugar right before serving.
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Cookies can be made ahead of time and frozen. If you freeze them, don't sprinkle with powdered sugar until ready to serve.
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