K and I are once again on the same wavelength this week…my cookie for today as part of our 12 Days of Christmas Cookies is also a jam-filled one. If you are looking for a jam cookie in addition to K’s raspberry linzer cookies, try this recipe for kolacky. This has been a traditional Christmas cookie that we have had at our home growing up. I believe it has Polish origins.
These cookies can be customized to your taste by using any type of jam or fruit preserves that you want. I usually prefer to make it with apricot jam, but you could do another type or even a variety of jam flavors. I love how this cookie puffs up while baking to create light flaky layers- it’s perfect with a cup of tea.
- 1 cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- ½ teaspoon vanilla extract
- 2 and ¼ cups all-purpose flour
- ½ teaspoon salt
- Thick jam, such as apricot
- Preheat oven to 350 degrees F.
- Mix butter and cream cheese together in a medium bowl until fluffy. Beat in vanilla extract.
- In a separate bowl, combine flour and salt. Add to butter and cream cheese mixture in fourths, blending well after each addition. Chill dough until easy to handle.
- Once dough is chilled, roll dough to 3/8th inch thickness on floured surface. Cut out 2-inch circles (or other shapes). Place on ungreased baking sheets. Make a “thumbprint” about ¼ inch deep in each cookie (I just use my thumb, but the back of a spoon would also work.) Fill each cookie thumbprint with jam.
- Bake for 10 to 15 minutes until delicately browned on edges.