Eastern European kołaczki

- Baked -

Eastern European kołaczki

November 30th, 2021

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Author: Tamara Green

If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast. Author of e-Cookbook "Life After Gluten: Cookies & Bars" available on Kindle, Kobo and on this blog.

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These colorful, tasty cookies will bring back childhood memories for anyone with Eastern European heritage. This kołaczki cookie recipe has is made with a cream cheese dough that bakes up buttery and flaky. Kołaczki comes in as many shapes as it ahs alternate spellings it can be round, square or diamond-shaped, and the dough can be flaky or yeast-risen. You will need to refrigerate the dough for at least an hour before rolling and cutting, so plan accordingly. You can freeze unbaked filled kołaczki, then bake from frozen when you're ready. All you need to do is add a few extra minutes to the baking time.

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Eastern European kołaczki recipe

#christmas #cookies #Ukrainian #Polish #dessert

Ingredients

250 grams/1 1/3 cups  butter, soft
250 gram/1 1/3 cups  soft goat cheese or cream cheese, room temperature
3 large  egg yolks
7 grams/1 1/2 tsp  lemon juice (optional)
200 grams/1 cups  granulated sugar
250 grams/2 cups  brown rice flour
250 grams/2 cups  sweet rice flour
125 grams/1 cup  arrowroot starch/flour
1.25 mL/1/4 tsp  xanthan gum (optional)

fillings and garnishments
apricot jam
confectioners’ sugar

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Method

Cream together the butter, goat cheese, sugar, egg yolks and lemon juice. Stir in the flour. The dough should be stiff but not dry. Chill the dough for 30 minutes.

On a floured surface, roll the dough out to two millimetres (1/12 inch) thick. Cut onto six centimetres (2 1/2 inch) squares.

Heat an oven to 160°C (325°F).

Place a small dollop (five millilitres/1 tsp) in the centre of each square. Fold one corner half over. Fold opposing corner onto the folded corner. Dust with confectioners’ sugar.

Bake ten to twelve minutes, until slightly coloured. Cool. Store in an airtight container