Czech kolache cookies
Customize this recipe by filling the center of this holiday treat with your favorite jam.
Photo by Gwénaël Le Vot
MAKES 4–5 DOZEN
A kolache is a Czech pastry or cookie that is filled in the indented center with jam or meats.
Cookies
2 cups unsalted butter, room temperature
6 ounces cream cheese, softened
3 cups all-purpose flour
6 tablespoons whipping or heavy cream
Powdered sugar, for rolling out cookies
1 cup seedless apricot jam
Glaze
½ cup powdered sugar
4 ounces cream cheese
1 teaspoon vanilla extract
1–2 tablespoons milk, if needed
In the bowl of a stand mixer, with the paddle attachment on medium speed, cream butter and cream cheese until smooth. Lower speed and beat in flour and cream until well blended. Divide into four portions, wrap in plastic and refrigerate overnight.
Preheat oven to 350 F. On a clean, flat surface dusted with powdered sugar, roll out one portion of cookie dough at a time into ¼-inch thickness. (If necessary, sprinkle dough lightly with flour to prevent it from sticking to the rolling pin.) Cut out using a 2-inch cookie cutter and place on ungreased baking or cookie sheets, 1–2 inches apart. Make a small indentation in the center of cookies using your fingertip. Fill each indentation with a small amount of jam. Do not overfill or it will run off onto the baking sheet. Repeat with other three portions of dough. Bake 15–18 minutes until lightly brown, then cool on racks.
In a medium bowl, mix powdered sugar, cream cheese and vanilla to make glaze. Using a hand mixer, blend until smooth. If too thick, add milk 1 tablespoon at a time. If too thin, add additional powdered sugar 1 tablespoon at a time, until you achieve the desired consistency. Put into a small piping bag with a very small piping tip; or into a small ziplock and snip off one of the corners. Pipe onto cookies.
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Tips & techniques
True oven temperatures. You can’t always trust your oven temperature setting to be accurate. Experience has taught me that oven temps can be off by as much as 30 degrees. I suggest a backup oven thermometer as a fail-safe measure. Always check this backup to confirm the temperature before placing items in the oven, and replace the backup yearly.
Which comes first? In recipes calling for lemon zest and freshly squeezed lemon juice, always zest the lemon first before juicing it.
How to make vanilla sugar. Make vanilla-flavored sugar by putting a scraped vanilla bean in a mason jar filled with sugar. Close the lid tightly and store in a cool dry place for about a week. Use in baked goods, desserts, beverages and savory dishes.
What if you don’t have parchment paper? Substitute with wax paper, or lightly coat your cookie or baking sheet with cooking spray.
Sifting for success. Always sift powdered sugar (also known as confectioners’ sugar) to remove lumps before adding it to other ingredients. This will result in a smoother batter or glaze.
Tips for working with dough
- When rolling out dough, if it becomes sticky and starts to cling to the rolling pin, dust both dough and rolling pin with additional flour.
- The yield for cookies will vary, depending on the size of the cookie cutter.
- If you become distracted while rolling out dough, rewrap it and return it to the refrigerator until you are ready to complete the task.
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