Strawberry Kolache Cookies Recipes

JAM KOLACHES

Steps:

• Beat butter and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.
• Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into center of each circle. Fold opposite edges together, slightly overlapping edges.
• Place 2 inches apart on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners' sugar.

JAM KOLACHE

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray.
• In medium bowl, beat butter and cream cheese with electric mixer on medium speed until creamy. Gradually add flour, beating well.
• On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place on cookie sheets. Spoon about 1/4 teaspoon jam on each cookie. Fold opposite sides to center, slightly overlapping edges; press down lightly on centers.
• Bake 15 minutes. Remove from cookie sheets to cooling racks. Sprinkle with powdered sugar.

STRAWBERRY KOLACHES

Steps:

• To make topping, combine cream cheese, 1/4 cup sugar, egg yolk, vanilla in a mixer and blend thoroughly. Set aside in refrigerator.
• Heat sour cream in a saucepan on stovetop until warm. Stir in 1/2 cup sugar, salt and margarine and let cool. Dissolve yeast into warm water according to package directions and add to sour cream mixture. Add 2 eggs and flour then mix well. (Do not knead the dough.) Put dough in greased bowl, then cover and refrigerate overnight. Remove dough from the refrigerator and work into balls and place them in a pan. Flatten dough balls to 1/2-inch, grease with margarine and let dough rise for about 10 minutes. Make indentations in dough and add cream cheese topping, then top with 1 teaspoon strawberry preserves. Continue to let dough balls rise until they've doubled in size. Bake in a preheated 350 degree F oven for 25 minutes until they become lightly browned.

KOLACHKY COOKIES

Steps:

• In a large bowl blend margarine and cream cheese together, by hand with a metal spoon. Slowly add flour until it is all incorporated and a dough is formed. The dough will be soft and sticky. Cover the bowl with plastic wrap and put in refrigerator overnight, or for several hours (until hard to the touch).
• Flour the countertop. Take a handful of dough out of bowl returning the unused portion to the refrigerator (continue this process until all mixture is used). Roll handful of dough out into an approximately 1/4-inch thickness. Take a 2 by 3-inch diamond shaped cookie cutter, and cut as many diamonds as possible (size of kolachky should be two bites, so the cutter cannot be large). Take leftover dough and roll out again, cutting more diamonds. Repeat until all the dough is used.
• Place the diamond cut out onto the palm of hand. Put a 1/2 to 1 teaspoon of fruit filling (apricot or strawberry or raspberry or prune flavors) into the center of the diamond shape.
• Dip your finger in a little bit of water, put on one side of diamond. Fold lengthwise and seal the tops of the kolachky together to create a 3-dimensional diamond shape. Place on cookie sheets and bake in a preheated 350 degree oven for 10 to12 minutes.
• DO NOT USE Super heat cookie sheets or any of the new non-stick coated cookie sheets. They will bake too quickly and burn the bottoms of the kolachky before you realize it. YOU MUST USE ANY KIND OF CHEAP COOKIE SHEETS usually bought at a grocery store. Cover the cookie sheet with foil or parchment paper. Do not grease the foil.
• Look at your kolachky every few minutes, while baking, as ovens vary in heat distribution. The later batches may cook faster than the first ones. Check the BOTTOMS of the kolachkys. They are done when the BOTTOMS are soft golden brown. The tops may not look done, but they ARE! Remove from oven, wait 3 minutes, then remove to a cooling rack. When ready to serve, sprinkle with powdered sugar.

POLISH KOłACZKI

Steps:

• Gather the ingredients.
• In a large bowl, beat cream cheese with butter until light and fluffy.
• Add the flour, 1 cup at a time, and mix well.
• Wrap dough in plastic and refrigerate for at least 1 hour.
• Heat oven to 350 F. Roll out dough to a 12 x 18-inch rectangle-1/4-inch thick-on a silicone mat or a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking.
• Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Brush a tiny bit of beaten egg white on one corner and press the opposite corner on it, pressing the dough together lightly to seal.
• Using a spatula, transfer the filled cookies to a parchment-lined sheet pan and bake for 15 minutes (longer if baking from frozen) or until corners start to brown.
• Using a spatula, remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners' sugar. Serve and enjoy!

STRAWBERRY COOKIES

Steps:

• In a large bowl, combine the cake mix, egg and whipped topping until well combined. Place confectioners' sugar in a shallow dish. , Drop dough by tablespoonfuls into sugar; turn to coat. Place 2 in. apart on greased baking sheets. , Bake at 350° for 10-12 minutes or until lightly browned around the edges. Remove to wire racks to cool.

STRAWBERRY KOLACHES

Steps:

• For the dough:.
• Heat the sour cream over low heat until it is warm. Stir in the sugar, salt, and margarine; transfer to a bowl and cool.
• Sprinkle the yeast over warm water; let it stand until the yeast is dissolved, then add to the sour cream mixture. Add the eggs and flour and mix well. Put the dough in a greased bowl; cover and refrigerate overnight.
• For the topping:.
• Combine the cream cheese, egg yolk, sugar and vanilla until smooth. Stir in the strawberries. Refrigerate overnight.
• The next day, form the dough into 36 balls, and place them on a greased baking sheet, leaving room for them to double in size. Flatten each to about 1/2" height, and let rise for about 10 minutes. Make indentations in the dough with your finger. Put a little strawberry topping in each indentation. Let them rise until double in size (time will vary according to conditions).
• Preheat oven to 350 degrees, brush the tops of the dough around the filling with melted butter, and bake kolaches for about 10 - 12 minutes, or until golden brown.

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.

STRAWBERRY KOLACHE COOKIES

Steps:

• First, Preheat your oven to 350°F.
• In a large bowl, combine flour, butter, sugar and salt.
• With your hand mixer, beat the flour, butter, sugar and salt until it looks like coarse crumbs.
• Dissolve yeast in your 1/2 cup warm milk in a small bowl.
• Stir in 1 egg and vanilla.
• Add milk mixture to flour mixture, and then beat at low speed until mixed thoroughly.
• Divide dough in half (you will have two chunks of dough), cover with wax paper, and refrigerate for 1 hour.
• Remove from refrigerator and roll dough out on a lightly floured surface, one half at a time, to 1/8 - 1/4-inch thickness.
• Cut dough into 3-inch squares, and then top each with 1 teaspoon of your strawberry preserves.
• Bring up 2 opposite corners of each square to center and then pinch tightly to seal.
• Place the finished cookie onto a cookie sheet lined with parchment paper placing them around 2-inches apart.
• Brush each cookie lightly with the beaten egg.
• Bake for 10-14 minutes until golden brown.
• Cool completely.
• Combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl (approximately 2 1/2 teaspoons).
• Drizzle this glaze lightly over cooled cookies.
• ENJOY THESE BEAUTIFUL COOKIES!