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Roczki Cookies: A Traditional Kolacky Recipe with Cream Cheese and Fruit Filling

Roczki Cookies: Traditional Kolacky

Tender cream-cheese kolacky cookies folded around thick fruit preserves and dusted with powdered sugar. This traditional-style recipe yields approximately 36 to 48 cookies.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 minutes
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 8 ounces Full-fat cream cheese, softened
  • 1 cup Unsalted butter, softened
  • 2 1/2 cups All-purpose flour
  • 1/4 teaspoon Salt
Filling and Finish
  • 1 cup Thick fruit preserves or pastry filling
  • 1/2 cup Powdered sugar

Method
 

Step-by-Step
  1. Beat the softened cream cheese and butter together until completely smooth and creamy.
  2. Gradually mix in the flour and optional salt just until a soft dough forms. Avoid overmixing.
  3. Divide the dough into two disks, wrap each disk, and refrigerate for 1 to 2 hours, or until firm.
  4. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  5. Roll one dough portion on a lightly floured surface to about 1/8 inch thick. Cut it into approximately 2- to 2 1/2-inch squares.
  6. Place about 1/2 teaspoon of thick filling in the center of each square. Fold two opposite corners toward the center and press lightly to seal, or fold one corner over the filling in a common kolacky style.
  7. Arrange the cookies on the prepared baking sheet with a little space between them. Bake for 12 to 15 minutes, until the edges are set and just lightly golden.
  8. Cool the cookies on the baking sheet for several minutes, transfer them to a wire rack, and dust generously with powdered sugar.

Notes

Keep the dough chilled and work with one portion at a time. Use thick preserves, lekvar, or pastry filling to reduce leaking. Store completely cooled cookies in an airtight container and dust with additional powdered sugar before serving if needed.