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A stack of red raspberry kolache cookies on a Christmas plate with a sprig of red berries.
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4.39 from 34 votes

Red Raspberry Kolache Cookies

These classic Eastern European cookies can be a bit tricky to make, but they are worth the effort.
Prep Time20 mins
Cook Time30 mins
Chill2 hrs
Total Time2 hrs 50 mins
Course: Cookies, Holiday
Cuisine: Polish
Difficulty: Medium
Servings: 24 cookies
Calories: 131kcal

Ingredients

  • 1 cup Butter unsalted room temperature
  • 6 ounces Cream Cheese
  • 2 ½ cups All-purpose flour
  • 5 ounces Red raspberry jam
  • ¼ cup Powdered sugar For dusting on top of the cookies
  • 1 Egg whites lightly beaten for sealing

Instructions

  • Weigh or measure the flour and set aside. You may use a stand or hand-held mixer to cream the butter and cream cheese together. Turn the mixer speed down and gradually add the flour.
  • Incorporate the flour into the butter and the cream cheese mixture. You can always dump it onto a pastry sheet and finish kneading it together. Flatten out the dough and wrap in plastic wrap, put into the refrigerator for 2 hours.
  • Taking the dough out of the refrigerator, I break it into quarters. I used my hands to knead it a little, so it made it easier to roll out. Line your cookie pan with parchment paper and preheat your oven. On a lightly floured surface, roll the dough to ⅛" thickness. I have a cookie cutter that is 2-½ inch square-shaped, which made the perfect size. I kept rolling out the excess dough till I had 12 squares on a cookie pan.
  • Putting about ½ to 1 teaspoon of red raspberry jam (you can substitute another favorite jam if you like) in the middle of the square cookie dough. Next, I take the end of a long teaspoon that you use for ice tea and hover over the jam. I then take the corner over the spoon end and dab the top with the slightly beaten egg white. Then bring the opposite corner over and press lightly to seal. I put the spoon between the jam and the cookie dough corners so I can press and seal without pushing all the jam out of the ends. I dab a little egg white on top of the pressed corner edges to make sure they seal.
  • Bake at 350° for 14-16 minutes or until lightly browned on the corner edges. Move them to a cooling rack after taking them from the oven. Dust them with powdered sugar after they have cooled.

Nutrition

Calories: 131kcal | Carbohydrates: 9g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 28mg | Potassium: 25mg | Fiber: 1g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg