#kolaczki

[yourfavweapon]

raspberry kolaczkis :3

[fullcravings]

Hi, I love your posts/ recipes.

I'm looking for an old world recipes, maybe from Poland.

It's kinda like a biscuit with cocoa? My grandma called them coco rolls?

If it's roll-like, the thing I can think of is kolaczki with chocolate instead of jam.

Anyone want to help OP?

[djkerr]

New guy Parker gets an A for effort.

(2/2)

NCIS 19x06 False Start

[morethansalad]

Filipino Flavored Polish Kolaczki Cookies (Vegan-Friendly)

[basicallybaking]

Raspberry Bow Tie Cookies {AKA Polish Kolaczki Cookies} | Swanky Recipes

You'll want to add these Raspberry Bow Tie Cookies to your Christmas baking list. Polish Kolaczki or Kolachy Cookies are a classic holiday d

Very similar dough to rugelach, but with the addition of almond extract. Love to come apart in the oven. Seem to bake better at a lower temp (375F) rather than 400F and eat better when less browned and still pretty pale. Sweet enough IMO without the confectioner's sugar dusting. I used yuzu jam and black raspberry jam.

[sew-much-to-do]

DIY Polish Kolaczki Biscuits

✖✖✖✖✖✖✖✖

sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[yepimadethis]

Chocolate Chip cookies and Kolaczki cookies

[what-marsha-eats]

All About Kiffles aka Kifli aka Kolachi aka Kolache aka Kolaczki

From the Holiday 2017 issue of Kroger’s MyMagazine

Dainty pastries wrapping a luscious fruit or nut filling are part of a larger Austro-Hungarian tradition. Kiffles (kifli) are Hungarian in origin, and today are popular in American regions with significant populations of people with Czech, Slovak, Polish, or Hungarian roots. Kiffle-like cookies go by many different names, including kolachi, kolaczki or kolache. Whatever they’re called, they’re exquisite, each like a tiny pie. Traditional fillings include pastes of poppy seed, nut, and fruit.

Makes 4 dozen

Ingredients

2½ cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

1 cup (2 sticks) unsalted butter, softened

1¼ cups sugar, divided

2 eggs

1¼ cup canned apricot, poppy seed, or prune filling or jam

1 egg white

1tsp. water

Instructions

In medium bowl, whisk flour, baking powder and salt to combine. In large bowl, beat butter with electric mixer until creamy. Add ¼ cup sugar and beat until fluffy. Add eggs, 1 at a time (mixture will look curdled). Add flour mixture and beat until combined.

Place dough on large piece of plastic wrap; form into rectangle. Refrigerate 2 hours.

Preheat oven to 350°F. Line baking sheets with parchment. Place remaining cup sugar in shallow bowl. Divide dough into quarters. On floured surface with floured rolling pin, roll dough into squares ⅛-inch thick. Cut into 2½-inch squares. Place 1 teaspoon filling on each. Bring opposite corners in; pinch to seal. Beat egg white with water; brush over formed cookies, then roll in sugar. Place 2 inches apart on baking sheet.

Bake until lightly browned at edges, 10–12 minutes. Remove to wire racks, cool and serve. Store leftovers in an airtight container.

Nutritional Information per serving of 2 cookies:

220 Cals; 8 g Fat; 5 g Saturated Fat; 0 g Trans Fat; 35 mg Cholesterol; 80 mg Sodium; 35 g Carbs; 1 g Fiber; 22 g Sugar; 3 g Protein