Updated: May 25, 2019
Yet another gem from mom’s recipe collection! Easter and Christmas were never complete without these sweet little fruit filled buttons. I’m not too sure if kolacky cookies are considered Polish or German (we are neither lol) but they were definitely a dessert staple for us around the holidays. I remember mom working tirelessly the night before and using about 7 different flavored fillings to create the ultimate party variety. You better believe it was a tough decision when approaching that platter! Let’s be honest, by the end of the night I usually gobbled up every single flavor (two times over). For today’s batch I stuck with cherry and peach, and no way can I pick a favorite. You can use whatever filling you prefer as they all taste equally delicious. Some other options include blackberry, strawberry, apricot, raspberry, apple, and more depending on which store you pop into. Make sure your butter and cream cheese are set out to soften a couple hours before starting your cookies so they whip up nicely. I like to dust the finished products with a bit of powdered sugar for an extra touch of sweetness. I think instead of typing out the instructions, I'll let you follow her handwritten recipe like I do :)
*I used the back of a 1/2 teaspoon dipped in flour to make the indentations for the filling. I cheated with a piping bag to fill them uniformly, but you can certainly use a spoon.
*Most of the canned pie filling has large chunks of fruit in them, so i pureed each can in my food processor. I think it tastes much better that way instead of using just the jelly in the cans.
*Don't roll your cookie dough balls too large, they nearly doubled in the oven!