Easy Polish Kołaczki (Thumbprint Style)

Makes: 30-36 cookies

Prep: 30 min

Bake: 12–15 min

Ingredients

For the Dough

• 8 oz (225 g) Wisconsin cream cheese, softened

• 1 cup (2 sticks / 225 g) unsalted Wisconsin butter, softened

• 2 cups (250 g) all-purpose flour

• Pinch of salt

For the Filling

• 1 cup fruit preserves or jam (apricot, raspberry, strawberry, cherry; mix it up!)
• Optional: a few drops of vanilla or almond extract

For Finishing

• 1/2 cup powdered sugar, for dusting

Instructions

Make the Dough

1. Beat cream cheese and butter until smooth.
2. Mix in flour and salt until dough forms.
3. Wrap in plastic and refrigerate at least 1 hour.

Form the Cookies

1. Preheat oven to 350°F (175°C).
2. Roll dough into 1-inch balls.
3. Place balls on a parchment-lined baking sheet, about 2 inches apart.
4. Press a small indentation in the center of each ball (use your thumb or the back of a spoon).

Add Filling

1. Spoon roughly 1 tsp of jam or filling into each indentation.
2. Be careful not to overfill — the filling will tend to run when baking.

Bake

1. Bake 12–15 minutes, until edges are slightly golden.

Finish

1. Cool slightly, then dust with powdered sugar.
2. Store in an airtight container for up to a week.