Jam Kolache Cookies
Jam Kolache Cookies baked with Lingonberry Jam- like Grandma used to make. GUEST POST by Pint Sized Baker
Hi Everyone, I’m Karyn from Pint Sized Baker and Dieter’s Downfall. I’m a wife to Mr. Quart and a mom to my Little Cup. The best part of writing a blog about baking treats, is that they enjoy eating them! This is my first time joining Katrina for her annual “I’ll Bring the Cookies” event and I’m totally excited to be here!
Today, I’ve got some yummy cookies that my Grandmother used to make me. She was a second generation immigrant with grandparents from Romaina, Russia and the Ukraine. It was really neat to look at the Ellis Island papers she had on her wall with the “old” names when I was a kid.
Today I’ve baked some Jam Kolache Cookies to share with you. It’s an easy cookie to make and they taste so good.
For a fun change of flavor, I baked these with Lingonberry Jam that I got at IKEA. You could totally make these with strawberry, apricot or blueberry jam to change them up.
I just love the bright pop of red!
I tried these with the recommended 2 inch cookie cutter and they did NOT turn out. Like, at all… They opened up and were not pretty. So I made a second batch and used a 2.5 inch circle and added a touch of milk to the top layer to help make it stick and it worked a lot better.
I hope you enjoy these easy cookies that pack a lot of punch! They would go great you cookie exchange or goodie baskets this holiday season!
- 1/2 cup butter
- 3 oz cream cheese
- 1 1/4 cup flour
- Powdered Sugar for dusting
- Preheat then oven to 375° F and prepare a cookie sheet with parchment paper or a silicone mat.
- Beat the butter and cream cheese with a paddle attachment until it's light and fluffy and completely combined then add in the flour.
- Roll dough on a lightly floured surface to 1/8 inch thickness and cut 2.5 inch circles with a cookie cutter or a large cup. Place the cookies on the cookie sheet and add 1/4 teaspoon of jam in the center of the circle. Wet a basting brush with some milk and paint on one the right side of cookie.
- Fold the left side over first then the right side (with the milk) and press the dough down to stick.
- Bake for 15 minutes.
- Cool on a cooling rack and sprinkle with powdered sugar.
This post is part of our Third Annual I’ll Bring the COOKIES Virtual Blogger Cookie Swap. Be sure to check back here every day in December leading up to Christmas where some of the best bloggers will be sharing their favorite cookie recipe! You can also follow along Facebook, Twitter, Instagram, and Google+ with the hashtag #BringtheCOOKIES. Thank you to OXO for being our exclusive #BringtheCOOKIES sponsor. Be sure to visit Karyn’s’s blog, Pint Sized Baker to enter a sweet OXO Baking Prize Pack.
More delicious cookie recipes from Karyn: