Jam-Filled Kolache Cookies

By Diana Rattray

Updated 08/19/17

Kolache Cookies with Apricot Filling
Kolache Cookies with Apricot Filling. Photo: Diana Rattray
Ratings (17)
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 1 1/2 Dozen (9 servings)
Nutritional Guidelines (per serving)
239 Calories
18g Fat
13g Carbs
8g Protein
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Nutrition Facts
Servings: 1 1/2 Dozen (9 servings)
Amount per serving
Calories 239
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 48%
Cholesterol 56mg 19%
Sodium 200mg 9%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Protein 8g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These butter cookies are made with a pastry-like cream cheese dough. The jam and a light dusting of confectioners' sugar are the only sweeteners. 

The pictured cookies were cut out with a square cookie cutter. They can be cut out with a round cookie cutter as well. 

Ingredients

  • 1/2 cup butter (softened)
  • 1 package/3 ounce cream cheese (​softened)
  • 1 1/4 cups flour (all-purpose)
  • 1/4 to 1/3 cup jam (chilled)
  • 1/4 cup sugar (confectioners')

Steps to Make It

  1. In a mixing bowl with an electric mixer, combine the butter and cream cheese; beat until fluffy.

  2. Add flour to the mixture and blend well.

  3. Shape the dough into a disk and wrap in plastic wrap. Refrigerate for 20 to 30 minutes.

  4. Heat the oven to 350 F. Lightly grease a baking sheet or line with parchment paper.

  5. Roll dough to 1/8-inch thickness on a lightly floured surface; cut with a 2 to 2 1/2-inch square cutter. Place them about 1 1/2 inches apart on the prepared baking sheet.

  6. Spoon 1/4 to 1/2  teaspoon jam onto the center of each cookie. Fold opposite sides together, slightly overlapping edges.

  7. Bake at 375° for 12 to 15 minutes.

  8. Remove the pan to wire racks to cool. Lightly sift confectioners' sugar over the cooled cookies.

Makes about 20 to 24 cookies

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