Creating a holiday cookie platter for your loved ones is a delicious tradition that many of us have down to a science. However, holiday cookies have a tendency of going one of two ways: overly complicated but gorgeous, or very simple and plain-looking. It doesn’t have to be one or the other, not with this easy, beautiful cookie recipe from Food52.
Personally, we’re very fond of holiday cookies that feature sweet jam in one way or another, like classic thumbprint cookies. The little dot of jam not only adds a whole new layer of flavor to the cookie, but it also looks amazing in your platter presentation.
On these traditionally Polish cookies, called Kolackzi, the jam peeking out from either side of the folded dough looks like glittering pieces of glass. With a little powdered sugar sprinkled on top, these treats make for a unique addition to any humdrum holiday cookie platter.
When it comes to that delicious filling, make sure you don’t overfill the cookies too much. If you stuff the dough excessively, it will be more difficult for the cookie to hold its beautiful shape, which is one of the many things that makes Kolackzi stand out from its fellow cookie.
What do you think of these simple yet stunning cookies for this years’ holiday platter? Share your thoughts on this new recipe from Food52 in the comments section below.
- 8 ounces cream cheese, softened
- 1 cup butter, at room temperature
- 1/2 cup sugar
- 1 tbsp. vanilla extract
- 1/2 tsp. almond extract (optional)
- 3/4 tsp. salt
- 1 egg
- 3 1/4 cups all-purpose flour
- 1/4 cup confectioners’ sugar
- 1/2 cup jam
- Beat together the cream cheese, butter, sugar, vanilla extract, almond extract (if using), and salt until light and fluffy.
- Add the egg and beat well.
- Add 2 3/4 cup of flour and mix until the dough just comes together. Press the dough into a disc (it will be sticky), wrap in plastic wrap, and refrigerate for at least 3 hours.
- Once dough has chilled, preheat the oven to 350° F. Whisk together the remaining 1/2 cup of flour with the confectioners’ sugar and roll the dough out, dusting it as much as needed in the flour/sugar mixture, to 1/8″ thickness. Cut the dough in 2 1/2″ squares and transfer the squares to parchment-lined baking sheets.
- Spoon about a teaspoon of jam on the center of each square of dough, and spread it slightly in a line. (Don’t add too much jam, or the cookies won’t stay closed.) Fold up two opposite corners of the square that have less filling and press firmly to close—you need to make sure the dough is pressed together or it can pop open while baking.
- Bake the cookies for about 20 minutes, or until just golden brown. Remove from the oven, let cool for a few minutes, then transfer to a wire rack to finish cooling. Dust with confectioners’ sugar before serving, if you like.