Tuesday, April 16, 2013

Kolaczki: My version of a traditional Polish Cookie



I remember the first time Mike and I were going to Poland and I told a friend about our upcoming trip and she said, “Poland? Why Poland?” My first thought was, “Why not?” Poland is a beautiful county with a very rich history and wonderful people. My paternal grandfather was born in Łodz. We have some very, very dear friends who live Poznań. They have become part of our family. And 2 years ago we adopted our daughter from Poland. Poland is very dear to my heart.

Kolaczki (pronounced: kolachkee or kowachkee*) is a popular traditional Polish cookie. It is also referred to as a cream cheese cookie.  The cookie is a very light and flaky cookie that isn’t very sweet. I like how the raspberry preserves provide a slight tartness with its sweetness. The confectioners’ sugar adds a light sweet finish. They all combine for a very pleasant experience.
Kolaczki
1 stick + 6 tbsp margarine
2 tbsp mayonnaise
1 ½ cup all-purpose 
1 tbsp granulated sugar
1 tsp vanilla extract
1 jar of raspberry preserves (or your favorite preserves)
confectioners’ sugar
·      Combine and whisk the flour and sugar in a small bowl. Set aside.
·      In a mixing bowl, beat the margarine and mayonnaise until well combined and fluffy.
·      Add vanilla extract.
·      Slowly add the flour and sugar mixture ½ cup at a time until thoroughly mixed.
·      Refrigerate the dough for at least an hour (wrap the dough in plastic wrap).
·      Preheat the oven to 350°F.
·      Dust your pastry mat or counter with a mixture composed of equal amounts of granulated sugar and confectioners’ sugar (approximately ½ cup of each whisked together).
·      In small batches, roll the dough to a thickness of 1/8 inch.
·      With a 2 inch square cookie cutter, cut the dough and place on a lined cookie sheet.
·      Place ½ tsp of raspberry preserves in the center of each square. Overlap the opposite corners of dough over the center of the filling.
·      Bake for 15 minutes or until the corners are just turning light golden brown.
·      Cool.
·      Store in an airtight container.
·      Dust with confectioners’ sugar just before serving.