I'm so glad it all helped!

To me, that would be pushing it a little with this style of cookie - the dough here is less sweet than many types which is a lot of what helps preserve cookies. They may be OK, but it's a little hard to say for sure, since you don't know how cool they will or won't be in transit etc. And certainly as I mentioned to someone else, if shipping I'd make sure to use a thick filling or else the filling will bleed into the dough.

They will keep at room temperature for a couple days (3 or so is usually OK), but they do gradually start to go soft and the filling can "bleed" a little. I'd recommend using a relatively thick jam for the filling to try to minimize this as much as you can.

When I make these cookies I need to ship them. Are they safe to be at room temperature since they have cream cheese in the ingredient?

Thanks,
Lisa

So I haven't done it with these particular cookies but it is similar to a sugar cookie or shortbread which does freeze, so in theory it should work. You are probably best to flatten the dough into a disk (and wrap well) to freeze to make it a little easier to work with after. Make sure it is well sealed then defrost completely before rolling out and forming the cookies. It may be slightly crumbly at first if still very cold, in which case just try to work it to warm it gently and make it softer before cutting and forming the cookies.

Sorry to hear you found it too hard, but it should soften leaving it out and trying to work it with your hands to warm it a little. If it doesn't work as a whole block, you could cut it and just work on one part at a time. It definitely should soften with a bit of warmth and working it, even if it's firm to start.

I’m in the process of making these and the same thing happened, twice. I put the dough in the fridge overnight and the next day I decided to finish them but the dough is rock solid… I did it twice to make sure I measured everything correctly and it happened both times. I’m so sad.

I'm so glad to hear they worked well for you!

I haven't tried but in theory I think they should work. I would place on a lined baking sheet, then transfer to a freezer bag or container once frozen. Then freeze from frozen, just put straight onto lined baking sheet and into preheated oven and bake for slightly longer. Hope they work out well for you!

Can I freeze the unbaked cookies? Can’t wait to make!!

Hi, so most of this is in the recipe already, but I will add a few more tips. Roll on a floured surface (I'd suggest the counter but you could also roll on a silicone mat so you can lift it if they get stuck for any reason). Be sure to roll part one way, then turn either the dough or yourself and roll at 90 degrees so you roll them evenly. It can be helpful to turn the dough now and then as you roll just to help it not to stick, which will make it easier when you go to pick up the cookies. You are looking to cut out squares, so making the dough as close to a square will give you as little waste as possible, though you can re-roll scraps as well. Loosen the squares before you add the filling so you know they are un-stuck, as otherwise the filling can get messed up as you try to loosen. Then as you'll see I tend to get around 18 cookies from this recipe. I agree they're a lovely cookie, so soft and the filling really gives such a tasty mix.

Did you dust them with powdered sugar before freezing? Certainly the sugar I would imagine will just dissolve to a sticky liquid from any moisture which you will certainly get when you freeze them. So I would make sure you don't add any powdered sugar before freezing but instead after you have defrosted them. If you didn't dust with sugar, then maybe the filling was a little soft and ran into the cookie base. It might be best to try a slightly thicker filling if you plan to freeze them. Also, I'd try to make sure you keep layers separated eg with parchment to try to help avoid sticking even if they get a little more on the moist side. Hope those help!

I hope you can help me. I’ve made these, but after freezing them, they got wet and sticky. Any suggestions?

Interesting - I have rolled other cookies and pastries in sugar (though generally coarser) but not these. It is no doubt slightly different as presumably the powdered sugar melts a little when baking, rather than having that dusting as you get after? But tasty either way.

I'm so glad to hear they worked out well and that the hints etc were helpful!

Mine were too thick but look delicious still. I'll try again. I added cherry jam and homemade lemon curd as fillings.

Yes, my Polish grandmother and mother used the Poppy from solo too. But I can no longer find it in my city. 🙁

Glad you enjoyed! I believe they are, like many traditional foods, a dish that the modern border and where they are from don't quite match up so they are found in a few different countries - the Polish name would be Kolaczki but they are essentially the same. All delicious!

Those fillings all sound wonderful!

Hope that tip works for you! If you think about it, the dough expands a little in baking so it needs somewhere to expand to, or else it will make its own space (by bursting open!). And agree, being thin definitely helps too.

My parents were 1st American generation Slovak as well. We grew up in Finneytown, Ohio, made Kolachy just as you described! We would fill with Lekvar (prune), a cottage cheese filling, or a crushed nut filling.

It should work OK with a gluten free flour blend that's designed to be substituted 1 for 1 - hope you enjoy!

Gluten free four for this recipe? Gonna try even though not same brand....??
Thanks used to make all the time reg flour.mother in law Hungarian....A Kraft recipe from the 60s...

They sound wonderful! Indeed I've made some other cookies where you add sugar right out the oven, so can see that working well with these, too.

My mother & grandmother made these. We are of polish decent. They added a pinch of baking powder to the flour and rolled them in powdered sugar. Also more powdered sugar. Was sprinkled on them when they were hot from the oven. Their filling was always apricot. They are always a hit.

So glad to hear you enjoyed! And yes, egg wash is certainly an option to help them stick a little more.

So they will last around 3 - 5 days at room temperature in a sealed container. I'd suggest you don't layer them directly on top of each other but instead use parchment or wax paper between layers to help avoid them sticking. I would also note that the jam filling will tend to run into the cookie dough over time so they will look a little less pretty as time goes on. Glad to hear you enjoy them!

What’s the shelf life on these and what’s the best way to store them? Thank you for sharing this recipe…I love these cookies!

I can understand some may prefer the dough a little sweet, but I tend to find the jam is enough, and what I have seen as more common. And yes, agree using two layers of parchment can be a handy trick for doughs like this.

They can be a little tricky, I know - a couple ideas, one is that you might have the dough almost too tight around the jam. Remember the dough expands a little when it cooks. It might also just be that the two sides need to be pressed together a little more. I suggest dabbing one side (that becomes the bottom of the two) with just a little water, then put one of your smaller fingers under the two sides and then press them together from both above and below with your fingers. Press fairly firmly, but not so much the pastry breaks or spreads a lot. That way you get a little gap between the pastry and the filling to help with when it expands a little. Hopefully that helps!

Glad to hear the dough turned out well. With the jam, some of it just depends on the jam - it should be a relatively thick jam or as others have mentioned, you can use pie filling which is also a little thicker. Plus, try not to have too much in them (though as you say, once dusted you don't notice anyway!)

I'm sorry to hear that, I've not heard of or had a problem with the dough being too firm like that - yes, it can be cool when it's first taken from the fridge but it should become workable pretty quickly with only a bit of effort and also stick back together fine. Did you definitely have all the ingredients and measure them correctly (ideally by weight, as it's more accurate)?

Glad to hear you enjoyed but sorry to hear some opened up. You just need to be relatively firm in your pinching the pieces together. You could also make a little cornstarch and water slurry (so eg 1tbsp water and 1tbsp cornstarch mixed together into a paste) and use that as a 'glue' to help them stick.

I think there can be a couple variations and I've yet to play around and so haven't posted a recipe for it - if I do I will link to it here.

Yes, I have seen it mentioned as Slovak as well, how wonderful that you've made them for so many years!

Those sound delicious as well - as with most traditional recipes, there are always variations and it can be a tasty excuse to try different ones!

It doesn't matter too much as you will be chilling the dough before using - if the butter is room temperature, the dough will be softer and so will likely need a longer time to chill. If it is very soft or very cold, it may not cream with the cream cheese quite as easily, but at least if it is cold, it will warm as you mix it. You can't fix as easily if it's too soft. If your room temperature means the butter is almost runny, I'd suggest you chill it to save it being tricky to cream together. Hope you enjoy!

That sounds like a tasty variation!

I have made these with Nutella with a 2” round cookie. They came out perfect and were delicious. Just place a little dollop in the middle and fold over and crimp the edges.

Yes, I have seen them made as round pastries as well, they definitely come in a few different forms. I can imagine poppy seed and walnut being good as well - it may actually be similar to the filling for the Chinese black sesame snowskin mooncakes I have made. May need to give it a try!

I come from a Scots/Czech/German background, and on the Eastern European side, all the women made kolacky, but they were round (2") with a dollop of Solo filling in the center. One of my favorite fillings - which is not common in the U.S.- was poppy seed filling. A Taiwanese-American friend, who regularly bought a poppy seed pastry at an open market, agreed with me that poppy seed filling tastes a bit like "dirt." It's not a "bright' flavor such as you get with the jams, but it's very interesting and satisfying and less sweet. I suspect it's not hard to make your own poppy seed filling, and somehow, I think it could be tasty combined with walnuts. I look forward to trying this recipe, Caroline.

I've seen the nut fillings too, and keep meaning to try - that sounds like a delicious combination!

I agree with the comment above about using Solo brand filling--it will never run like jam. My Slovak grandmother would also do Poppy Seed, Prune and Nut filling (1/2 cup nuts (usually walnut or pecan), 1/4 cup sugar, 1 egg white). For these types of fillings, the dough is rolled out thinner and cut into rectangles. The filling is placed across one end and then you roll it up. To differentiate between flavors, she would shape one into a crescent and the other would be a straight "log".

Thanks for the suggestion, agree also an option (I'm always a bit wary of adding cornstarch myself due to the fact it can change the flavor but agree it works!)

Try adding a little cornstarch tti the jam to thicken it as it cooks, instead of it melting from the heat

True, pastry filling is another option.

Try solo brand pastry filler, it is thicker than jam

That's unfortunate! Two things I can think of - one is maybe you are using a little too much jam, they really don't need all that much. The other is to make sure the jam is pretty thick. I used a peach preserves and I think blackberry for the other. If they have chunks of fruit, I think this helps them hold together a bit more. Then they are hopefully less likely to get as liquid.

Thanks, and agree good tips.

I have baked these for years and they freeze beautifully after baking. Just be sure they are fully cool first. And dust with powdered sugar after thawing!

These are definitely a few variations around the region, aren't there? This style is definitely worth trying as well, though!

I haven't tried, but I know in theory how you can do it - you can either make the dough and freeze it, then defrost it and form the actual cookies as you need them. Alternatively, make and bake the cookies and freeze them once they cool - just don't put the confectioner's sugar on until after they have defrosted. I'd recommend you don't freeze them made but uncooked as the liquid from the jam is likely to make the dough soggy as it defrosts. And this is still a bit of a risk, even after they have baked, so freezing the dough is probably what I'd recommend the most. You could even roll and cut the squares, then make sure they freeze separately by freezing on parchment/wax paper then transfer to a sealed container. Then let them defrost in the fridge overnight, add the jam, seal the corners and bake. Enjoy!

Thanks just curious! It turned out awesome when my mom made your recipe as is, and she is SO not a baker! I’ll play around with it! Thanks for the recipe.

I haven't myself, but I think it's worth playing around with. I know there's a traditional version that has a slightly sweet walnut filling, but I haven't tried it myself. I definitely think a savory filling could work - nutella as you say would probably run out but maybe just a little with some slices of strawberry, or add after baking? I'm sure many things could work!

Thanks, I agree it's a nice tradition to adopt.

Thanks, I agree they're really so easy!

Thanks, I think so too!

Yes, I understand they are much the same. So tasty, enjoy!

Thanks, they are indeed easy and tasty too.

Thanks Wendy, they really are tasty.