Wait, you spelled the word differently in this post. Yes, that’s right. It’s the Polish spelling (or so I understand) because this is the Polish version. Or at least it’s the Chicago Polish version. Or one of them at any rate. Polish kolaczki are envelope-like cookies, made with a cream cheese short crust and jam. To make them you’ll need:
4 ounces cream cheese, room temperature
6 ounces (1 1/2 sticks) butter, room temperature
7.5 ounces (1 1/2 cups) all-purpose flour
about twelve total ounces of filling(s) of your choice
powdered sugar for dusting
Combine the butter and cream cheese and beat them together until they’re light and fluffy. Add the flour and salt and stir until blended. Bring the dough together in a ball, wrap it in plastic wrap and refrigerate it for a minimum of an hour.
Preheat your oven to 350 degrees. When you’re ready to shape the kolaczki, dust a rolling surface with powdered sugar. Take the dough out of the refrigerator and roll it out into a sheet about 1/4 inch thick (it will be stiff at first but be patient). With a pizza cutter, cut the dough into 2″ squares. Spread a small amount of filling in a stripe along the dough square diagonally, from corner to corner. Fold in the other two corners to make a sort of tube shape.
Lay the kolaczki on a cookie sheet and let them rest for half an hour to relax the gluten. Bake on a middle rack for about 15 minutes until lightly browned. Remove them to a rack. Dust them with powdered sugar and serve.