Babas Cream Cheese Kolacky Recipes

CREAM CHEESE KOLACKY

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

EASY KOLACKY

Steps:

• Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
• Preheat an oven to 375 degrees F (190 degrees C).
• On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
• Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.

BABA'S CREAM CHEESE KOLACKY

Steps:

• Place apricots in medium saucepan; cover with water. Soak overnight. Heat the apricots and water to a boil in medium saucepan over high heat; reduce heat to low. Simmer, stirring often with fork to mash and adding water if needed, until smooth and thick, about 10 minutes. (If necessary, you can chop finely with a knife or process about 1 minute in a food processor or chopper.) Add the granulated sugar, stirring until it dissolves. Cool completely. Blend together the butter and cream cheese in a large bowl; gradually blend in flour, using hands once the dough has begun to form, until it can be shaped into a ball (this may be more or less than 2 cups). Refrigerate 4 hours or overnight. Heat oven to 350 degrees. Divide dough into thirds. Roll out each third on a floured board into a 12-by-8-inch rectangle, 1/8- to 1/4-inch thick. Cut into 2-inch squares with a pizza cutter. Place 1/2 to 3/4 teaspoon of the apricot filling in the middle of each square. Fold each corner into middle; pinch together. (Moisten fingers with cold water if dough does not stick.) Place cookies on ungreased cookie sheets; bake until golden, about 17 minutes per batch. Cool on wire rack; sprinkle with confectioners' sugar.