I’m not sure whether or not this is actually considered a cookie, but these are so good that it doesn’t really matter!  Besides, I like to share cookie recipes that are a little different from what we traditionally see during the holidays.  My final treat for “cookie week” is a raspberry kolacky.  I first tasted one of these a little over a year ago and immediately liked them.  What’s not to love about raspberry preserves wrapped in cream cheese pastry dough, dusted with confectioners’ sugar?

I did a little research and kolacky were originally from Central Europe and exclusively a sweet pastry.  I wanted to stick with that tradition even though I see savory versions of this at some bakeries (primarily cheese filled).  Since raspberry is one of my favorite flavors I decided to use this as the filling, but think it would also be delicious with apricot preserves.  While I have seen these cookies in a variety of different shapes, the shape in my recipe below is the most common.  Actually, you can make it any shape you’d like, but don’t overlook the most important feature – the size.  This should only be a tw0-bite treat!

Makes 18 cookies

Ingredients

• 6 oz. cream cheese, softened
• 1 cup butter
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/8 teaspoon salt
• 2 teaspoons baking powder
• 1-12 oz. jar raspberry preserves

Directions

Preheat the oven to 350°F.

Using a pastry blender or food processor, cut the butter into the cream cheese. In a small bowl, sift the flour, granulated sugar, salt and baking powder.  Work the dry ingredients into the butter/cream cheese mixture until you have an even, mealy texture.  Knead to form a stiff dough.  If the dough gets too soft, refrigerate for about five minutes before finishing.  Wrap in plastic and refrigerate for at least two hours.

Roll the dough to a 1/4-inch thickness.

Using a cookie cutter, cut the dough into 3 inch diameter cookies (I used a square cutter).  Keep re-rolling the dough and cutting until you have used it all.

Position each piece of dough so that it’s facing you in a diamond shape.  Using your thumb, make a depression in the middle of each cookie.  Place 1/2 teaspoon of filling into the depression and fold opposite ends over each other and pinch to seal.

Bake for about 15-20 minutes, or until lightly golden.  Let cool completely on a rack.  Before serving, dust lightly with confectioners’ sugar.  Store in an airtight container.

adapted from a recipe found here

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