Aunt Jan’s Kolaches

These little cookies pack a lot of flavor, which you can customize from batch to batch depending on which type of filling you pick. The cream cheese version is a crowd favorite because it has a striking resemblance to a cheese danish, but don’t let that stop you from using fruit pie fillings too. It cuts out a step and results in less clean up, which is honestly a lifesaver when you’re trying to crank out a couple of batches. The best part? They're the perfect holiday gift for friends, neighbors, teachers, and everyone else in between. The recipe yields a few dozen cookies, so you’ll have plenty to share.

By Katherine Polcari
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Ingredients

Kolache Dough
Cream Cheese Filling

Directions

  • For Kolache Dough: Preheat oven to 400 degrees. Sift flour and baking powder; set aside. Beat butter, cream cheese, milk, and sugar with a stand mixer. Add beaten egg yolk; mix until combined. Add flour mixture; mix until combined.

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  • Dust work surface with both flour and powdered sugar. Roll out dough to 1/8-inch thickness, and cut into 2-inch rounds. Place on an ungreased cookie sheet and make a depression with a thumb or spoon in the center of each round. Add 1 teaspoon of pie filling or Cream Cheese Filling into each center. Bake kolaches for around 10 minutes, or until slightly brown. Sprinkle with powdered sugar before serving.

  • For Cream Cheese Filling: Beat until combined.

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