I remember both of my grandmother’s very clearly.  Neither fit the stereotype that exists in modern culture.  They weren’t bakers. They were unique. I loved them both, but I always wondered if that stereotype existed (now that I’m older I’m almost certain it doesn’t – I’ve never met one myself).

Now that I’m a mom, I’ve become obsessed with this time of year, making everything perfect. Making dozens (or hundreds, if you will) cookies and treats.

Three years ago when I started the trek into going nuts with the cookies I knew I wanted to do something beyond cutouts. Those would always be a staple, but I wanted variety.  In my quest for that variety I knew I wanted to give a nod to my heritage.

I’m half-Polish, you know.

But as I said – I don’t remember my Nana baking in the time I knew her.

So, I started a search for Polish Christmas cookies. I stumbled upon this recipe for “Polish Apricot-Filled Cookies”. Further research gave me the name Kolaczki. I have also since learned that they can be filled in other ways, but I’m not about to change what has become a yearly demand in my house. It is now Archie’s favorite, and I can hardly keep his diabetic fingers out of the cookie jar.

Another thing I love about these, especially this year when I’m trying to pre-make all I can…is that you can pre-make all the parts of this in advance. Freeze the dough, keep the filling in the fridge.  Make it when you’re ready.  You could even put them completely together and freeze them whole, taking them out to bake later. Very convenient recipe.

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Kolaczki

Dough

2 & 1/4 cups Flour
1/2 tsp salt
8oz cream cheese
1 cup butter
1 lg egg, lightly beaten w/ water for egg wash

Apricot Filling

1 & 3/4 cup coarsely chopped dried apricots
2/3 cup honey
1/4 cup sweet orange marmalade
1/2 tsp cinnamon
1 cup water

1. Make Dough
Beat cream cheese and butter on med-high until creamy reduce speed to low
Sift together Flour and Salt, then add to cream cheese mixture until just combined.
Divide dough into 4 portions, wrap in plastic wrap and chill until firm, at least 2 hours
~~At this stage you can also freeze it for later use (that’s where mine is right now)

2. Make Filling
Bring ingredients to a boil in a heavy saucepan over medium heat.
Reduce heat and let simmer until apricots are softened and mixture is thick.
Transfer to small bowl and cool until just warm – at least 30 minutes.
Put into food processor and pulse until finely chopped.
Chill until cold – at least 2 hours.

3.Assemble Cookies
Preheat oven to 375
Line baking sheets w/ parchment.
Take 1 piece of dough from fridge (keep others chilled), roll out between 2 sheets of well-floured wax paper into about 11-inches square.
Trim edges so square is 10 inches across.
Cut into 16 equal squares (about 2.5 inches a piece)
Put squares onto cookie sheet and put into freezer for a quick chill (you want to keep dough cold)
At this point you can start a second cookie sheet, or just do one sheet at a time. I’d keep dough in freezer for maybe 5-10 minutes.
Working quickly, put a tsp of filling into the center of each square.
Brush two opposite corners w/ egg wash, then bring those two corners together and pinch to seal.
Continue through all 16 squares. If dough starts to get soft, pop back in freezer for a few minutes.

4. Bake
Bake until golden, about 17-20 minutes.
Transfer to racks to cool.
If desired, sprinkle with powdered sugar.

*These are best kept in an airtight container, and are best fresh, within a week…if you can keep them around that long.

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This post is a part of Tara’s Holiday Cookie Exchange.  Expect probably one other post, hopefully with a more recent, and better looking picture than what I had for this.  Like I said, my Kolaczki’s are currently in the freezer waiting on baking closer to the time I hand them out!!