Four-ingredient gems with a flavorful burst of strawberry jam tucked inside, these little treats are the big attraction at the annual Kolache Festival. This Caldwell, Texas, event is more than 20 years old and is hosted by proud descendants of early Czechoslovakian immigrants to Central Texas.
1/2 cup butter or margarine, softened
1 (3-oz.) package cream cheese, softened
1 1/4 cups all-purpose flour
Strawberry jam (about 1/2 cup)
How to Make It
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add fl our to butter mixture, beating well.
Roll dough to 1/8-inch thickness on a lightly floured surface; cut with a 2 1/2-inch round cookie cutter. Place on lightly greased baking sheets. Spoon 1/4 tsp. jam on each cookie. Fold opposite sides to center, slightly overlapping edges; press down lightly on centers.
Bake at 375° for 15 minutes. Remove to wire racks to cool.
Southern Living Best Loved Cookies
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I've been making this old recipe for years. I don't use a cookie cutter I roll them out the same then I square of the dough that was rolled with a pastry cutter wheel or a knife will work I cut into strips then I cut the strips the opposite direction so you have a small 2 by 2 square then I put bakers or solo filling your choice. Then with a pastry brush I dab a very small amount of water or milk on one corner then I take up 2 corners bringing them together then I roll them like 2 times. (This should ensure they stay together)I bake them at 325 to 350 degree oven depending on your oven. Just until you see the pointed tips turning golden brown. I let them completely cool down. I f not serving till later I put wax paper in between layers. When they are to be served I sprinkle with powdered sugar. They are a delightful cookie they do take time but the reward is delightful.
I find that with my mixed Jewish and Chezch heritage that I can give a slight correction. These are not kolaches. They are Jewish hamintashin. Kolaches are made with a sweet bread dough. They are soft and flakey. They take hours to make. They are worth every second as well. Not gonna hate on hamintashin because they are my favorite cookies to eat. My Bubbi's were the bomb and this is super close to her recipe . I only gave this one star because hamintashin in no way compare to the warm, soft, buttery, flakey, base of the Chezch pastry.
These were a disaster.. 16 minute prep time turned into 30-35 minutes. The suggestion to just overlap and push down lightly did not work. The first batch opened up and I was left with a circle of dough with preserves on top - not pretty at all. I then tried wetting the dough slightly and pinching together.. little better but not like the picture. Worst of all, and maybe my mistake, I was expecting a cookie. These are more like biscuits with jelly. Would not recommend.
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