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This is a recipe for traditional cheese cookies called Ko\u0142aczki. I\u2019d come across them in other cultures before, but although they\u2019re popular in Poland, I\u2019m not entirely sure of their exact origin. They\u2019re made from a simple dough of flour, butter and cream cheese, which gives them a delicate, tender texture. Ko\u0142aczki are light and delicious cookies that can be filled with any jam you like – raspberry, apricot or cherry all work beautifully. Give them a try – they\u2019re so easy to make :).<\/em><\/p>\n<\/blockquote>\n

Makes 60 ko\u0142aczki.<\/p>\n

Ingredients for the Polish raspberry ko\u0142aczki:<\/u><\/p>\n

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• 200 g butter, at room temperature<\/li>\n
• \u00bc cup icing sugar<\/li>\n
• 200 g cream cheese (e.g. Philadelphia), at room temperature<\/li>\n
• 2 – 2.5 cups plain flour<\/li>\n<\/ul>\n

  Add the butter and icing sugar to a mixing bowl and beat until light and fluffy. Add the cream cheese and beat until smooth. Gradually add the flour – about 2 cups should be enough – until the dough is soft but firm. Wrap it in cling film and chill in the fridge for 1 hour (it can be refrigerated for up to 2 days). Chilled dough is easier to roll out.<\/p>\n

  Note:<\/strong> The dough can also be made by rubbing the flour and icing sugar into cold, diced butter and cream cheese until the mixture resembles coarse crumbs. Bring the dough together gently – it should have a texture similar to rough puff pastry.<\/p>\n

  Additionally::<\/u><\/p>\n

  \n
  • 1 jar of raspberry jam<\/li>\n
  • 1 beaten egg (for sealing the cookies)<\/li>\n
  • icing sugar, for dusting<\/li>\n<\/ul>\n

    Roll out the chilled dough to a thickness of about 3 mm. Using a pizza cutter or a knife, cut the dough into 5 cm squares. Place about half a teaspoon of raspberry jam in the centre of each square. Fold one corner over to meet the opposite corner, overlapping slightly over the jam, and brush the edges with beaten egg to seal. Place the ko\u0142aczki on a baking tray lined with baking paper.<\/p>\n

    Bake at 180\u00b0C for about 15 minutes, or until golden brown. Remove from the oven and transfer to a wire rack to cool. Before serving, dust with icing sugar.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n","protected":false},"excerpt":{"rendered":"

    This is a recipe for traditional cheese cookies called Ko\u0142aczki. I\u2019d come across them in other cultures before, but although they\u2019re popular in Poland, I\u2019m not entirely sure of their exact origin. In Polish, we call them Ko\u0142aczki. They\u2019re made from <\/p>\n","protected":false},"author":1,"featured_media":7257,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[36,70],"tags":[130,116,109],"duration":[],"tag_group":[],"class_list":["post-7256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies-biscuits","category-kids-baking","tag-jam","tag-philadelphia-en","tag-raspberry"],"acf":[],"yoast_head":"\n