Ingredients
1 (8 ounce) package cream cheese, softened
1 cup butter
½ cup confectioners’ sugar
2 cups all-purpose flour
1 (12.5 ounce) can apricot fruit filling (such as Solo®)
¼ cup confectioners’ sugar for dusting
Directions
Place cream cheese and butter in a large bowl; beat with an electric mixer until smooth and creamy. Beat 1/2 cup confectioners’ sugar into butter mixture. Slowly beat in flour; mix well. Cover the bowl and refrigerate for at least 3 hours or overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Roll out chilled dough to 1/8-inch thickness on a well-floured board. Use a pizza wheel to cut dough into 36 (2 1/2-inch) squares.
Spoon about 2 teaspoons 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 in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with 1/4 cup powdered sugar.
Come and try my small Czech kolacky cookies made from flaky cream cheese dough! Filled with jam and dusted with icing sugar, they melt on your tongue the moment you put them in your mouth. Kolacky is an original Czech name for small, bite-sized sweet pastries with different kinds of filling. The most common filling is jam, poppy seed, or nut filling. Fresh cream cheese (called tvaroh in Czech) or yeast dough is usually used to make kolacky cookies.
The best thing? This recipe uses fresh cream cheese dough that is very easy to make. You only need three ingredients: unsalted butter, flour, and cream cheese.
