Kolacky

~ Prep: 15 mins, Cook: 10 mins, Total: 3 hrs. 25 mins, Additional: 3 hrs., Servings: 30, Yield: 2 ½ dozen

Ingredients

• 3 ounces cream cheese

• ½ cup butter, softened

• 1 cup all-purpose flour

• 2/3 cup Scotch Bonnet Cherry Jam, Cranberry Orange Jelly, Eggplant Cinnamon Jam, Raspberry Chipotle Preserves, or Peach Jam

• ⅓ cup confectioners' sugar for decoration

Directions

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

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

3. Roll dough out 1/8 inch thick on a floured pastry board.  Cut into 2 ½ inch squares and place about ½ teaspoon jam or preserves in the center.  Overlap opposite corners and pinch together.  Place on ungreased cookie sheets.

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

-These tend to become soggy if held for several days, so store them tightly covered without the confectioners' sugar.  Dust with confectioners' sugar just prior to service.

-If you find yourself with leftover fillings, they can be frozen in a zip-top bag or​ another container with little loss in flavor or consistency.  Just defrost them when you're ready to use them. Pour off any accumulated moisture on the surface, stir, and use.

-As for the kołaczki themselves, fill them and freeze them on a parchment-lined sheet pan.  When completely frozen, transfer to a freezer-safe container separated by sheets of parchment paper.  Bake them from the frozen state.

-Don't freeze baked kołaczki. When defrosted, they will be soggy and unpalatable.