Jam Kolache Cookies
As a newlywed I received my first Southern Living Cookbook. That was way back in the mid 80s. The cookie and cakes section is well worn. Pages stained by years of sticky fingers. I often go back to this book, yes the real paper version, when I want to recreate some of my holiday favorites. This season it was for the Jam Kolaches Cookie recipe.
What I like about this little cookie is it’s lightness, thanks to the cream cheese pastry. It’s also very versatile in terms of the different fruit fillings you can use. Today I searched the refrigerator to come up with strawberry and peach preserves. I also had a lovely little bottle of orange fig spread that when placed inside the pastry reminds me vaguely of the fig newtons my sons gobbled up as young children.
Fillings ready and waiting.
The key to creating these tiny bites is to roll the dough very thin, about 1/8 inch thick. Some bakers like to chill the dough before rolling it out and cutting into 2 inch rounds. I didn’t bother taking the time to do this today, but it’s said that chilling the dough before rolling and cutting helps them to stay sealed when baking.
Roll the simple pastry very thin (1/8th inch).
Finally it’s important to use only a scant 1/4 teaspoon of jam filling. More than that and it’ll be running out all over the sheet pan. Don’t be afraid to really pinch the dough to form a seal.
Filled and ready for the oven.
I make mine rather small. You can literally pop a whole one in your mouth. Creating little cookies and treats allows me to trick myself by choosing to have several, because they’re small you know. They’re a nice change from some of the heavier cookies, brownies and bars that I often make.
This little plate of cookies and a cup of tea will put a smile on anyone’s face.
Jam Kolache Cookies
Ingredients
- 1/2 cup butter, softened
- 3 ounces cream cheese, softened
- 1 1/4 cup all-purpose flour
- 1/2 cup fruit preserves
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 375 degrees.
- In mixing bowl combine butter and cream cheese by using an electric mixer set on medium speed. Beat until light and fluffy.
- Add flour to butter/cream cheese mixture using a sturdy rubber spatula.
- Once the flour is incorporated, form dough into ball.
- You can refrigerate the dough for one hour up to overnight, but you do not have to do this if your kitchen is not too warm.
- Lightly flour a surface and roll dough out to 1/8 inch thickness. Lightly dust your rolling pin so that the pastry does not stick.
- Cut pastry into 2 inch rounds using a cookie cutter dipped in flour. Continue to do this until all dough is used.
- Place cookies on parchment paper lined baking sheet.
- Spoon 1/4 teaspoon of jam into center of each cookie. Carefully fold opposite edges together and seal by pinching dough.
- Bake for approximately 12 minutes. Keep a close eye on cookies so they only getting slightly golden on the edges.
- Using a sieve, sprinkle cookies with powdered sugar and let cool completely before serving.
Notes
- You can choose to chill the dough after forming it into a ball. Some think this helps in rolling and cutting the dough. The pastry should stay cool while working it. If your kitchen gets too warm it can cause the butter in the pastry to begin melting and make it very difficult to handle.
- Use high quality preserves that are very thick. If you use a cheaper jam/jelly, it will melt and run out of the cookies and all over the baking sheet.
- If you have a convection oven use it. Convection ovens are perfect for baking pastries, flaky cookies and biscuits. The air that circulates provide even baking and also lets you place several trays of cookies in the oven without any need for re-positioning them throughout the bake.
