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 different 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!
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Kolache, Kolackys, or Thumbprint
Ingredients
- 2 1/4 cups all purpose flour
- 4 ounces cream cheese room temperature
- 1 cup 2 sticks butter, room temperature
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar for a sweeter cookie, double the amount
- 1/4 cup powdered sugar
- 1/2 cup raspberry jam or your favorite flavor
Instructions
- In mixing bowl, whisk together 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 about 11-13 minutes at 350 degrees F, or until slightly golden brown at the very bottom.
- Let cool completely and sprinkle with powdered sugar.
- Enjoy!
These look wonderful. I grew up eating kolaches and loved them – they were the flaky ones but I think all the varieties are delicious and yours are no exception!
I wish I grew up eating them – I guess I have to make up for lost time!
These look delicious! I look forward to giving these a try. So happy to have found your site! 🙂
Hi Jennifer – thanks for finding my site so I could find YOUR site! I love your Shamrock Shake!
Is the granulated sugar listed in the recipe added in when you cream the butter and cream cheese? Couldn’t find it in the directions!
Hi Kristen – thank you so much for catching that! First cream the butter and cream cheese and then add the sugar and beat another minute or so. I just added that step to the post.
Jodi
Can you make the dough the night before? These sounds wonderful for my boys on Saturday morning!
Hi Jordan – yes, you can. In fact, similar recipes usually call for the dough to remain in the fridge overnight. I would probably just shape and fill them in the morning. Or if you want to save time in the morning, roll and make the impression the night before and cover them with plastic wrap and then just fill with the jam right before baking.
So, judging from the pictures, the powdered sugar is sprinkled over all when the cookies are out of the oven? Or is the powdered sugar incorporated in the dough at the same time as the granulated sugar?
Hi there – the powdered sugar is sprinkled on the cookies after they have cooled completely. : )
Where I come from, kolaches are like sweet yeast rolls filled with sausage and cheese most often. Yummm
Yum!
I bake them in my mini muffin pan and do the jelly after the cookie has cooled
Interesting, I may try that some time!
Couldyou make kolaches and thumprint cookies from the same dough recipe?
Hi Karen, the kolaches recipe on my site differs from the thumbprint recipe on my site – but you can call either one a thumbprint cookie. The Kolaches are a little less buttery and sweet than a traditional thumbprint. That said, they are both thumbprints in the way they look (the impression filled with jam). I’d go with the texture/taste you are going after. Kolaches are almost more scone like, than tender and buttery. I hope that helps! 🙂