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–+ servings
Think of these cookies as a smaller version of a danish, with a heavenly cream cheese pastry and dollop of your favorite jam.

Slovak Kolache (Cold Doughs)

Think of these cookies as a smaller version of a danish, with a flaky, pillowy pastry and dollop of your favorite jam. With cream cheese and no sugar, the unique dough is a highlight. You can tell the cookies are done when you see the golden brown edges.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Yield 45 cookies

Ingredients
 

  • 2 cups (4 sticks) salted butter, room temperature
  • 2 (8-ounce) blocks cream cheese, room temperature
  • 4 cups (508 grams) all-purpose flour

For rolling:

  • flour and powdered sugar

Filling:

  • a variety of very thick pastry fillings like apricot, raspberry, pineapple, etc. (Tip: Solo brand fillings work as well as homemade and save time.)

Instructions

  1. In a medium bowl, gently whisk the flour with a fork to “lighten” it. Set aside.
  2. In a mixing bowl, beat the butter and cream cheese until light and creamy.
  3. Add flour in 6 additions, mixing only until incorporated. You should end up with a soft, pillowy dough.
  4. Divide into 4-6 equal discs, about ¾” thick. Wrap in plastic wrap and refrigerate for about 2 hours.
  5. Preheat the oven to 350℉ and remove 1 disk of dough from the refrigerator.
  6. Prepare rolling surface and rolling pin with a light dusting of a flour/powdered sugar combination.
  7. Roll the dough ¼”– ⅛” thick. Cut into 2-inch squares (a pizza cutter or serrated pastry cutter work well), rolling the scraps together and placing back in the fridge for later use.
  8. Place a dollop of filling (about ½-1 teaspoon) in the center of the dough square (it may not seem like enough, but it will be; you want just enough to see a little at either end once the dough is folded).
  9. Carefully lift opposite corners of the dough and fold one over the other, gently pressing to seal. (Tip: If the dough becomes difficult to lift as it sits (it softens as it warms), use a small metal spatula or butter knife to help lift and fold.) Continue until all the squares are filled and folded, then carefully transfer to a cookie sheet lined with parchment paper. Cookies should be placed about 1 inch apart.
  10. Bake 12-14 minutes or until beginning to brown around the edges. Cool on wire rack.
  11. Repeat the process with the remaining dough.
  12. Sprinkle with powdered sugar before serving.
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