Around the World in Five Cookies
JAM-FILLED KOLACZKI COOKIES
Makes about 22 cookies
Popular throughout central and Eastern Europe around the holidays, these jewel-toned cookies consist of a tender cream cheese dough folded over your favorite thick preserves or jam and dusted with confectioners’ sugar. Our recipe is true to the original, save for one decadent detail: rather than dusting with confectioners’ sugar, we drizzled our cookies with a creamy glaze for a festive touch.
½ cup (113 grams) unsalted butter, softened
4 ounces (115 grams) cream cheese, softened
1 cup (120 grams) confectioners’ sugar, divided
2 teaspoons (2 grams) lemon zest (about 2 medium lemons)
¾ teaspoon (3 grams) vanilla extract, divided
1¼ cups (156 grams) all-purpose flour
½ teaspoon (1 gram) ground cardamom
½ teaspoon kosher salt, divided
⅓ cup (100 grams) thick jam or preserves
2 tablespoons (30 grams) heavy whipping cream
1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until smooth and well combined, about 1 minute, stopping to scrape sides of bowl. Add ⅓ cup (40 grams) confectioners’ sugar, lemon zest, and ½ teaspoon (2 grams) vanilla; beat at medium speed until well combined, about 1 minute.
In a medium bowl, whisk together flour, cardamom, and ¼ teaspoon salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. (Dough will be sticky.) Shape dough into a 5½-inch square, about
