This is such a tasty dessert, I think it may very well become a tradition in my family, too! The recipe is also very easy to adjust, with new flavors each time you make these.
You can simply just use a different kind of filling, and it’s like making a completely new dessert again. I’ve tried these with apricot filling, and also with Nutella! I know – it probably isn’t a very traditional way to make these but it was super delicious!
1 cup (2 sticks) Land O Lakes unsalted butter, at room temperature
8 ounces Philadelphia cream cheese, at room temperature
3 cups Gold Medal unbleached all-purpose flour
1 teaspoon baking powder
Pinch of salt
4 egg yolks
1 teaspoon Borden heavy cream or evaporated milk, if needed
Various fillings (see Note)
Preheat the oven to 375 degrees F.
In a stand mixer, beat together the butter and cream cheese. Add the flour, baking powder and salt and beat on low speed to combine. Beat in the egg yolks. If the dough isn’t staying together, add a teaspoon or so of heavy cream or evaporated milk.
Wrap the dough in plastic and refrigerate it for at least 3 hours or overnight.
On a work surface dusted with powdered sugar, roll the chilled dough into a large, 1/8-inch-thick rectangle. Cut the rectangle into 3-inch squares. Place about 1/2 teaspoon of filling in center of each square and either roll up or pinch the corners together to seal the filling in place.
Arrange the kolacky on an ungreased baking sheet and bake for 12 to 15 minutes or until lightly browned. Transfer the cookies to a rack to cool.
Sprinkle the cooled cookies with sifted powdered sugar. Store in an air-tight container for up to 5 days.
Note: For a nut filling, place 2 cups walnuts in the bowl of a food processor with 3 to 4 tablespoons chopped maraschino cherries and 1 tablespoon cherry juice. Pulse until the nuts are finely ground. Sweeten to taste with powdered sugar in increments of a teaspoon. If you need to moisten the mixture, use a teaspoon or two of heavy cream.
Solo brand makes a variety of fillings, including apricot, poppy seed and prune.
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Quick tip: Serve these with a cup of strong coffee.