Every now and then I get a specific food request from friends, family and co-workers. One of my friends at work, Stan, started requesting “Kolaches,” pronounced koh-latch-keys. I didn’t know what they were, so he showed me an image and a recipe, and off I went to make them. It turns out, though, that the ones I prepared were not the type of Kolaches Stan wanted.
Since I’m wildly curious about all things food, I did a little googling and found there are different kinds of Kolache-type pastries, depending on what part of the country (or world) you’re from. But from what I see, there are pretty much two distinct types: one that it more like a bun prepared with a yeast dough, and the other that is a flaky-type dough that doesn’t not need to rise. Both are mildly sweet. Even the flaky ones are prepared differently in that some are round with jam-filled centers, and others are rolled, filled with jam and folded over. One thing is clear: people love their kolaches, kolackys, thumprints or whatever they want to call them!
After preparing the differnt kinds several times and experimenting with recipes, I have to say that I prefer the kind that Stan is talking about. These are the ones that are not very sweet, but have a buttery flavor and melt-in-your mouth. They are the absolute perfect way to enjoy a cup of coffee. It goes like this: one bite of kolache, one sip of coffee…one bite of kolache, one sip of coffee. Repeat until your tummy is happy. : )
This recipe is my own as I adapted other recipes until I found the perfect combo. Enjoy!
|Kolache, Kolackys, or Thumbprint|
- 1 1/2 cups all purpose flour (plus a little extra for rolling)
- 4 ounces cream cheese, room temperature
- 1 cup (2 sticks) butter, room temperature
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar (if you want a sweeter cookie, double the amount)
- 1/4 cup powdered sugar
- 1/2 cup raspberry jam (or your favorite flavor)
- In mixing bowl, whisk together 1 1/2 cups of flour and baking powder.
- In separate bowl, with electric mixer, cream together butter and cream cheese. Add sugar and continue to beat until incorporated.
- Slowly add flour mixture to butter mixture and beat on low just until combined. Scrape down sides.
- Turn out onto parchment paper, sprinkle with a little flour, knead a couple times.
- Flatten a bit, wrap with the parchment paper to completely cover and refrigerate for 30 minutes.
- Break off piece of dough and roll into small balls (if dough feels sticky, dust hands with a little flour while rolling).
- Place 2 inches apart of baking sheet. With your thumb or finger, make impression in the center.
- Using small spoon, add jam in impression of each cookie.
- Refrigerate for 20 minutes.
- Bake for 15 minutes at 350 degrees F, or until slightly golden brown at the very bottom.
- Let cool completely and sprinkle with powdered sugar.
Make sure to chill the dough at both intervals. This will give the dough a better texture and prevent the bottoms from flattening out during baking.