Recipe: Jam Kolaches, Kolachy Coookies, Cream Cheese Kolachkis and Raspberry Cookies

Hi Jenny, The recipes below fit your description - you could use powdered sugar to roll them out instead of flour and fold them the way you remember. I hope someone will have the exact recipe you're looking for but, in the meantime these look like they will be yummy to experiment with! Happy Holiday Baking - Betsy

---

JAM KOLACHES
Makes about 2 dozen cookies

1/2 cup butter or margarine, softened
1 (3 oz.) pkg. cream cheese, softened
1 1/4 cups all purpose flour
1/4 cups strawberry jam
1/4 cup sifted powdered sugar

Cream butter and cream cheese; beat until light and fluffy. Add flour, mixing well. Roll out dough to 1/8-inch on a lightly floured surface; cut into rounds with a 2-inch cookie cutter. (If dough is too soft, refrigerate until firm.)

Place on lightly greased cookie sheet. Spoon 1/4 teaspoon jam onto each cookie; fold in opposite sides, slightly overlapping edges.

Bake at 375 degrees F for 15 minutes. Remove from cookie sheet, and sprinkle with powdered sugar.

---

KOLACHY COOKIES
Makes 3 dozen cookies

"I usually double or triple recipe because these Polish cookies go fast!"

1/2 cup butter or margarine
1 (3 oz.) pkg. cream cheese
1 cup all purpose flour
Jam or preserves (not jelly) - such as strawberry, peach, blueberry
Powdered sugar

Mix butter and cream cheese with a fork until smooth. Gradually work in flour. Gather into a ball. Cover and refrigerate until firm.

Preheat oven to 375 degrees F.

Roll out dough onto floured board or pastry cloth until thin. Cut out 2-inch round circles. Dot center with 1/4 teaspoon of jam. Fold 2 edges together of circle and press tightly to seal.

Bake on ungreased cookie sheet until golden (about 10 minutes). Sprinkle with powdered sugar. Tastes best warm.

---

PHILADELPHIA CREAM CHEESE KOLACHKIS

2 sticks (1 cup) butter or margarine
2 pkgs. (3 oz. each) cream cheese
2 cups flour
1/2 tsp. baking powder
2 or 3 flavors Solo commercial canned filling or thick jam

Blend cheese and butter until well mixed.

Sift together flour and baking powder and gradually add to cream cheese mixture. Form dough into log roll and refrigerate overnight or until hard.

Cut roll into thirds and roll each piece out to 1/8-inch thick. Cut into small circles (I use a small juice glass). Put small blob of filling or jam in center. Put on cookie sheet.

Bake at 400 degrees F for 10 minutes until delicate pink. Cool thoroughly and sprinkle with powdered sugar.

---

RASPBERRY COOKIES

2 cups flour
1 cup (2 sticks) butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
Raspberry jelly or jam
Powdered sugar

Preheat oven to 375 degrees F.

Mix flour, butter and cream cheese together. Roll out quite thin (if dough is too soft, refrigerate until firm). Cut with round cutter. Put 1 teaspoon raspberry jam or jelly on each cookie. Fold in half and press edges with a fork. Place on cookie sheet.

Bake for 10 to 12 minutes. When cool sprinkle with powdered sugar.

Source: Vintage community cookbooks - original sources not provided