Lithuanian Kolacky Recipes

This weekend we made our favorite Lithuanian Kolacky Recipes! A family favorite! This is the recipe the boys and I have used throughout our time making Kolaky together! A simple recipe for families and youth alike! The boys have always loved making this easy recipe with me, although there are many other recipes you will find….I have included two recipes below; the first one is our Go to Recipe for Christmas and Easter, the second, a welcome second…. But know the first one is very easy and gives the same result… and is child friendly.

1st Recipe

• 3 ounces cream cheese

• ½ cup butter, softened

• 1 cup all-purpose flour

• ½ cup any flavor
  ( Comstock Fillings: poppy seed, almond, prune, raspberry, cherry, peach, etc.) - use 1/4 teaspoon ish etc. per cookie)

• ⅓ cup confectioners' sugar for decoration

Instructions Checklist

Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.

Preheat oven to 350 degrees F (180 degrees C).

Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets

Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

2nd Recipe:

Ingredients:

• 6 ounces (about 3/4 cup) cream cheese, at room temperature

• 1 cup (2 sticks) unsalted butter, at room temperature

• 1 tablespoon granulated sugar

• 2 1/2 cups all-purpose flour

• About 3/4 cup prepared poppy-seed, apricot, or prune filling or thick jam of choice

• Sifted confectioners' sugar for dusting

  Instructions

  1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, and sugar on medium speed until light, about 2 minutes. On low speed, gradually beat in the flour just until mixed. The dough will be soft and sticky.

  2. Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day.

  3. Preheat the oven to 350°F. Lightly grease or spray cookie sheets.

  4. Dust a pastry cloth or board with flour or confectioners' sugar. Remove 1 dough disk from the refrigerator and place it on the pastry cloth. Keep the remaining dough disk refrigerated. Roll out the dough into a square or rectangle 1/8 inch thick. Cut into 2 1/2-inch squares.

  5. Place 1 teaspoon of the filling in the center of each square. Pull 2 opposite corners of the square into the middle, and pinch the edges together to seal. Place the cookies on the prepared cookie sheets, spacing them about 1 1/2 inches apart. Repeat with the remaining dough and filling.

  6. Bake in the center of the oven until lightly golden, 12 to 15 minutes. Let cool on the cookie sheets for 1 to 2 minutes, then transfer to wire racks. Dust the tops with sifted confectioners' sugar while still warm, then let cool completely.

Pictured below: Cherry, almond, raspberry filled kolacky…