Grandma's Kolacky Cookies Recipe - Food.com (2024)

11

Submitted by Mareesme

"A cookie recipe given to me by my husband's Polish grandma (busia) that I have to double because they fly off the plate -- one recipe for them and one for me! My favorite Solo filling is Apricot, but any are wonderful.The pronounciation is "Kolatchkie", but I've never seen it spelled any other way than Kolacky! (Dough can be refrigerated and cookies frozen after making.)"

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Grandma's Kolacky Cookies Recipe - Food.com (2) Grandma's Kolacky Cookies Recipe - Food.com (3)

photo by Aunt Paula Grandma's Kolacky Cookies Recipe - Food.com (4)

Grandma's Kolacky Cookies Recipe - Food.com (5) Grandma's Kolacky Cookies Recipe - Food.com (6)

Ready In:
1hr 20mins

Ingredients:
5
Yields:

5-6 dozen

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ingredients

  • 3 cups sifted flour
  • 1 12 cups butter
  • 12 cup sour cream
  • 1 (8 ounce) can solo brand filling
  • sifted confectioners' sugar

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directions

  • Cut butter into flour with two forks to resemble small peas, as you would pie crust. Stir in sour cream with serving spoon and mix well.
  • Form into 2 balls and store, covered, in refrigerator to chill. Taking out one ball at a time, dust each with flour and roll on floured surface to approximately 1/8 thickness. (Note: If dough starts tearing, it may need more flour or to be chilled a bit more.).
  • Cut with larger round cookie cutter or coffee cup, Fill center with approximately 1-2 teaspoons Solo, Bring up each side and pinch to close.
  • Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy!

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Reviews

  1. OK, a long time cook/baker here but I'll admit this recipe baffled me! So few ingredients in the dough...but trust I did the reviews. Well, let me say these are so very light & tender. They are FANDAMNTASTIC! I followed the recipe halving it as there is just me & used Solo Prune filling only problem is I now need to make another batch! These will be a regular around here I can promise you that. Let's see, apricot, prune ,poppyseed.......& the beat goes on. TYSVM

    Iron Bloomers

  2. I made these yesterday for my cookie tins to give out. Very easy recipe to follow. The only problem I had was I made the dough a day ahead of time and it took forever to warm up enough out of the refrigerator to be able to roll it (totally my not thinking through how hard the butter would make the dough!). After rolling the dough, the cutting, filling, etc. all went smoothly. I used apricot filling and almond filling. They are now in the freezer waiting to be given out for Christmas. I did taste test each flavor and boy are they good. Not too sweet; just right!

    Lunchmeat

  3. The only problem I had with this recipe is that I didn't DOUBLE them! Holy cow, these flew off the plate, and they were suppose to be frozen for Christmas. My son who shuns any cookie that isn't choc. chip, loved these, the cherry ones. I used cherry and apricot filling. I followed recipe to a T. I only chilled for about an hour, but I did not have a bit of problem with dough, it was very easy to work with. I love the light texture, my Polish mom used to make these but she used a nut filling. I don't know where her recipe went, but these were excellent, and will be a part of my Christmas cookie tray from now on. Thank you!

    Aunt Paula

  4. Very easy to make and it is great that the dough can be made the day before. Another great help is that they can be frozen after baked! I took them to church today for refreshment time and they were a big hit. Thanks so much for posting, Mareesme!

    Color Guard Mom

  5. Help! I rated this 5 stars because they are delicious....however, I had a terrible time with the dough! None of the other reviews seemed to have an issue, so maybe I did something wrong. I followed the recipe for the dough, but it would not hold together! It was so crumbly that I threw away the first batch. I used cold butter in the first batch, which wouldn't even hold together. I used room temp butter in the second batch & still could not make a ball, but put it in the fridge anyway. When I took it out there was no way I could roll out that pastry. I added flour, is what I read in the recipe..no luck. Then I added a little water to try & hold it together. The Kolacky taste great, but what did I do wrong. Did anyone else have this problem? Does anyone have a solution? Thanks so much!

    gary_di.1995

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RECIPE SUBMITTED BY

Mareesme

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Grandma's Kolacky Cookies Recipe  - Food.com (2024)

FAQs

Why does my shortbread taste like flour? ›

Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.

How to make cookie dough better? ›

No one will even suspect they're store-bought (and we won't tell anyone!).
  1. Add brown sugar. ...
  2. Experiment with extracts. ...
  3. Mix in different candies and snacks. ...
  4. Add espresso or coffee grounds. ...
  5. Deepen the flavors by refrigerating the dough. ...
  6. Salt before baking the cookies. ...
  7. Reduce baking time for extra soft cookies.

Why does my cookies taste like bread? ›

Not using enough sugar resulted in dry and bready cookies. They weren't chewy at all, and they puffed upward in the center.

What is the secret to making good shortbread? ›

Tips To Make the Best Shortbread Cookies
  • Choose High Quality Butter. No matter what brand of butter you buy, if it's real butter, you can rest assured that it's the best. ...
  • Keep Ingredients Simple. ...
  • Add Flavor. ...
  • Don't Overwork. ...
  • Shape Dough. ...
  • Chill Before Baking. ...
  • Bake Until Golden. ...
  • Add Finishing Touches.

What is the mistake in making shortbread? ›

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour.

What makes cookies taste the best? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
  1. Always use butter.
  2. Choose the right sugar.
  3. Choose the right flour.
  4. Check your flour is in date.
  5. Choose the right kind of chocolate.
  6. Cream the butter and sugar.
  7. Beat in the eggs.
  8. Fold in the flour.

What gives cookies more flavor? ›

Add more complex proteins, like malted milk powder and brown butter. Caramelizing the sugar beforehand brings bright notes to your cookies, but you can further expand your dessert's flavor profile by playing with proteins.

Is it better to flatten cookie dough before baking? ›

Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.

Does putting cookie dough in the fridge make the cookies better? ›

The short answer is: Yes. Resting your dough in the refrigerator will almost always yield better results. But why? Chilling your cookie dough in the refrigerator after mixing it allows the flour to hydrate and gives the other ingredients time to blend, resulting in a richer, more well-rounded flavor profile.

What does adding milk to cookie dough do? ›

The moisture contributed by the milk will also increase spread and hydrate more of the starches in the flour. These hydrated (gelatinized) starches support the structure of the air pocket wall, keeping the cookies from collapsing once cooled. By holding more water, they also help keep the cookies softer over time.

What happens if you don't put enough butter in cookies? ›

Butter is an emulsifier and it makes cookies tender. It also adds in the crispy-around-the-edges element. Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly.

What happens if you put too much baking soda in cookies? ›

Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil's Food Cake.

What does too much butter do to cookies? ›

But one unexpected error bakers can make is adding too much of a good thing, butter. Although butter generally makes it all better, bakers who go overboard with it are dooming their cookies to a greasy and crumbly texture.

How do you counteract flour taste? ›

**Cook the Flour Longer:** If you're making a roux-based sauce (butter and flour), make sure to cook the flour for a few minutes until it reaches a light golden color. This helps to cook out the raw flour taste. 2. **Add More Liquid:** Increasing the amount of liquid in the sauce can help dilute the flour taste.

Why do my cookies just taste like flour? ›

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

Why does my banana bread taste like flour? ›

Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.

What to do if cookie dough tastes floury? ›

One way is to add in some extra fat, such as more butter or even an extra egg yolk (which contains fat) — this will make the dough easy to work with again. Another way to fix the problem is to add in a bit of extra liquid, such as milk or water, which will help get the dough back to the consistency it needs to be.

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