Kolackys | Midwest Living



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  • Yield: 36 cookies
  • Prep 45 mins
  • Freeze 20 mins to 30 mins
  • Bake 15 mins

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  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 cup cold butter, cut into 1/2-inch slices
  • 1 8 - ounce package cream cheese, cut into small pieces and softened
  • 1/4 cup cherry, blueberry, apricot and/or strawberry jam


  1. In a large bowl, combine flour and sugar. Using a pastry blender, cut in butter and cream cheese till mixture clings together (butter should remain in large pieces). Form into a ball. Turn dough out onto a floured pastry cloth.
  2. With floured hands, gently knead dough for eight strokes. Using a well-floured rolling pin, roll dough into a 12x10-inch rectangle. Fold dough crosswise into thirds to form a 10x4-inch rectangle. Give the dough a quarter turn and roll into a 12x10-inch rectangle. Fold, roll and fold one more time. Wrap dough in plastic wrap; chill in the freezer for 20 to 30 minutes or till dough is firm but not stiff.
  3. Grease a large cookie sheet; set aside. On the floured cloth, roll dough into a 12x12-inch square. Using a pastry wheel or sharp knife, cut vertical parallel lines 2 inches apart. Then cut horizontal lines 2 inches apart, forming 2x2-inch squares. Place 1-inch apart on prepared cookie sheet. Press an indentation into each square; spoon about 1/4 teaspoon jam into each indentation.
  4. Bake in a 400 degree F oven about 15 minutes or till edges are golden. Transfer cookies to a wire rack and let cool. If you like, spoon in a little additional jam. Makes 36 cookies.

Nutrition Facts


cal. (kcal) 102, pro. (g) 1, chol. (mg) 22, iron (mg) 0, calcium (mg) 10, sat. fat (g) 5, carb. (g) 7, vit. A (IU) 292, sodium (mg) 75, Fat, total (g) 8

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