Then I realized that a whole teaspoon of preserves, or jam, in each cookie is too much - it's more like a scant 1/2 teaspoon that's needed. The preserves made quite a mess on the cookie sheets if I used too much jam. I overlapped two opposite sides and pinched in the center, to make the bow-tie-shaped cookies. Yet, on my first tray full, they all burst open in the oven. And if they burst apart, they're just not pretty.
I pinched and twisted the dough together in subsequent batches and the cookies, mostly, stayed closed. I'm thinking parchment paper is a must in the future (but that could affect how brown the cookie bottoms get). In that respect, I'll have to keep a careful eye on them while they bake and not pay much attention to the timer.
It's also important to roll out the dough to 1/8-inch thickness (or should I say thinness?), or they won't come out nice and tidy - but rather fat and bulgy. They're a delicate cookie, a bit like a little fruit turnover or pie.
My husband, son and myself ate two each, straight from the oven. So we wound up with 4 1/2 dozen left to put in the freezer. They're so good! Definitely worth the effort, which isn't much once you get the hang of it.
Klotzky have many incarnations and spellings. Whether you call them Jam Kolaches, Kolaczki, Kolacky, Clotchky or Polish Bow-Tie Cookies, they have Slavic origins. The most common spelling is Kolacky (pronounced ko-LAHCH-kee, which explains all the spelling variants). Kolache means "small cookie" in Macedonian.
Most recipes call for cream cheese in the dough; and jam or preserves for the filling, which is the Polish variant of this Eastern European favorite. This recipe usually lists as few as five ingredients, including butter, cream cheese, flour, jam and powdered sugar for dusting. It's not easy to find two that list the same amounts, though. Furthermore, variations can use shortening, sour cream, cinnamon, egg, and even ice cream.
|Here's what a perfect little |
Kolacky should look like.