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Kolachki


1/2 pound cream cheese (at room temperature)
1/2 pound butter (at room temperature)
3 cups all-purpose flour
1 pound finely ground walnuts
1 large egg
1 cup granulated sugar
water

Preheat oven to 375F. Mix butter and cream cheese until smooth. Add flour, and mix again until smooth. Making this dough is easy with a food processor, hard with a mixer. Roll dough into 3 balls. Refrigerate dough to keep it from drying out. The dough can be refrigerated for 1-2 hours, but it is not necessary. Roll out 1 ball at a time and flour lightly. Roll dough out in flour or granulated sugar so it doesn't stick. Cut dough into squares or circles using cookie or biscuit cutter. Make the filling by mixing together the walnuts, egg, and sugar, and adding just enough water to obtain a sticky consistency. Add about a teaspoon of filling to each piece of cut dough. Roll squares into logs. Fold circles over and seal with a fork. Bake for 10-15 minutes or until lightly browned.

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Reviews of Kolachki:

6-15 of 38 reviews   Next >>

  A cookie baker in Minnesota  Dec 6, 2011
Would make this again.
My Kolache's are very different. Mine are made from Sweet Roll Bread dough. I let it raise 2x and then form the kolache's. I make my own filling (applesauce with sweet cinnamon candy) melted in and Prune and/or date filling that I make. I form each kolache and add a bit of filling and tie a knot in the top and let it rise and then bake. When done I sprinkle powered sugar on the tops. I got this recipe orginally from the bankers wife in New Prague MN during Czech days. 5 stars

  A cookie baker in Rockford, IL  Nov 26, 2011
Would not make this again.
This is better than some recipes...our polish ones were rolled in a mixture of crushed walnuts and sugar....something like these. But this recipe is not the kolaczkys we had as a kid. The dough was lighter and flakier - I don't recall cream cheese as part of the ingredients even though I watched my mom make them dozens of times. 3 stars

  Jenna in Minnesota  Dec 23, 2009
Would make this again.
They're a huge hit around here. I was getting frustrated with the dough until I took the hint about the bag, which i used to actually mix in the dry stuff...SOOO easy after that. Personally, they were a little doughier than I would have liked; added some cinnamon to the filling - might not be authentic, but I wouldn't do otherwise now! 4 stars

  A cookie baker in michigan  Dec 11, 2009
Would make this again.
this is a traditiion in our family at christmas, the same recipe I learned from my polish/russian grandmother 40 years ago, except we make them thumbrpint and use poppyseed, apricot, and cheese fillings. 5 stars

  A cookie baker  Dec 8, 2009
Would make this again.
Holiday staple cookie. I fill them with almond paste and assorted thick pie fillings using little or no filling, just the fruit. Cherry is delish! Melt in your mouth cookie and have been making with mom, now grandchildren for over 50 years. 5 stars

  Baker  Nov 30, 2009
Would make this again.
I'm doing a review on Russia and this is a good recipe. All the ids in my class loved it. 4 stars

  A cookie baker  Oct 28, 2009
Would make this again.
i love the cookies 5 stars

  A cookie baker  Apr 27, 2009
Would make this again.
This recipe was part of "Baking around the World" with my daughters for Christmas 2007. Everyone enjoyed cookies. As for the question, "But what does doing a report on Russia have to do with Polish cookies? " I hope this helps.: Russian Kolachki (as above) and Polish Kolaczki are written similar but made differently. Just as Czech Kolache is written similarly but different recipe. 5 stars

  Lindsey  Feb 29, 2008
Would make this again.
I love kolachki!! But what does doing a report on Russia have to do with Polish cookies? 5 stars

  A cookie baker  Dec 11, 2007
Would make this again.
I make these every year. Knead the butter, cream cheese, and flour in a plastic bag for a quick and easy way to mix it. Just make sure the bag stays closed! 4 stars

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