This kolacky recipe uses ingredients you may already have at home. Be sure to factor in time for the dough to chill. You need at least two hours. Use these steps to make your own kolacky cookies for a taste of Eastern Europe.
confectioners sugar optional for sprinkling on top
Instructions
As soon as you decide to make kolaczki, set the butter out to soften.
In a large bowl, add flour, sugar, and salt. Mix.
Add the softened butter, eggs, and sour cream.
Knead kolacky dough and add more flour so it's not sticky.
Knead dough with your hands for 10 minutes or so. Work the dough in the bowl or on the parchment paper. Continue kneading so the kolacky dough doesn't stick to your fingers. Work dough into a ball.
Note: If it's sticky, add flour. If it's dry and crumbly, add a bit of whole milk.
Put a light dusting of flour on the dough and put it in the bowl. Cover it securely and chill in the refrigerator for at least 2 hours.
After the dough chills, preheat the oven to 375 degrees F.
Line a cookie sheet with parchment paper.
Roll out the dough (or pound and flatten it) on the parchment paper. Use the top of a small glass to cut the dough into circles.
Keep the kolacky dough the same thickness so the cookies bake the same. Scrape up the remaining dough and roll out flat to cut more cookie circles.
Make a depression in the center of each cookie with your thumb. Spoon a bit of the strawberry preserves or other types of kolacky filling into the middle. It will be about a teaspoon worth of filling.
Bake 12 - 15 minutes. They done when they are golden brown at the edges. Leave kolackys on the baking tray or put them on a cooling rack to cool.
Notes
Dough chill time:
Dust dough with flour before chilling.
If you have time to chill overnight, shape it into a big ball.
If you're making kolackys later that day, mound it so it's flatter and not as thick.
Seal kolacky dough completely so it doesn't dry out.
If you want larger cookies, use a wider glass.Parchment paper is useful to keep the cookies from sticking, keeping your pan cleaner, and as a surface to work and roll out the dough.