Most Helpful Reviews from Allrecipes.com
I’ve been making cream cheese Kolacky over 40 years and this recipe is perfect as is, however I make a much larger batch using a lb. of butter, lb. of cream cheese, 4 cups flour and a couple tsp. of vanilla. I also make a walnut filling instead of preserves by grinding a lb. of walnuts or pecans and mixing with 1 1/4 cups sugar and two beaten egg whites. Like another reviewer I also roll them out on a liberal dusting of powdered sugar in lieu of dusting them with it. It carmelizes the bottom and adds yet another tasty dimension to an already scrumptious cookie. These proportions make plenty to share for Christmas gifts, but I must warn you-you will be asked to make them every year!! ????
Wow. I tasted the raw dough & it was not good at all. Put it in the freezer & did not have high hopes for a very good cookie. Let it thaw a little. Decided I was tired so I put the powdered sugar in a large baggie, rolled dough into balls, threw them into the sugar, put the balls on a cookie sheet, smashed with my finger, added peach preserves to the middle of the cookie & wall . . . very tasty treat!
These are the best Kolacky ever! They are nice and tender and flaky. I have always loved kolacky but I always thought that they’d be too difficult to make. However, I can’t believe how easy they are to make! Just 3 ingredients, I can’t believe I used to pay so much for only a few at my local bakery. I like to sprinkle them with powdered sugar once cooled and they are just PERFECT!!! I made them for the first time late last night, and they were gone by early morning. I am making them again today, however, this time I am doubling the recipe. Thank you for sharing this recipe with me! I just can’t get enough of them!
This cookie was DIVINE! It definitely needs sugar or icing or it isn’t sweet……. I sprinkled as I’ve seen some do with granulated sugar before baking. I used apricot preserves….. this is one of the best cookie recipes I’ve eaten…… very true to real kolacky…… the results are light and pastry-like….. I think you could add a touch of vanilla…… these cookies is best, NOT hot right out of the oven….. it is too hot and the buttery smell and flavor are overpowering….. these cookies are best next day or thoroughly cooled….. the cookie softens slightly in storage.
These are the best my mom has the same recipe but was not available. we have made these for at least the past 20 years at Christmas!! To save time at holidays use mini muffin pans and press dough on bottom and up the sides and bake when cool sprinkle with conf. sugar just as good and saves time!
Thank you for posting this recipe! I had one that I used for years and now cannot find. The dough IS what makes these cookies~it’s exceptionally light and melts in your mouth. The only alteration I made to the recipe (as my original recipe called for) was to roll out the dough in powdered sugar instead of flour, and not dust them after they’ve cooled. This just gives the dough a touch of sweetness, but you do need to use the sugar liberally to keep the dough from sticking. I bake the cookies on a baking stone. If you do this and don’t have a second stone to alternate batches, you’ll need to let the stone cool down, otherwise, the dough will start to melt as you’re placing them onto the stone due to its high-fat content. Using a cool or cold stone, I bake them for 18 minutes. Everyone always raves about these cookies!