Kolacky Del Babbo Classico
Experience the timeless charm of Eastern European baking with "Kolacky Del Babbo Classico," a delicate and buttery pastry that melts in your mouth. This classic recipe combines a rich, cream cheese-infused dough with fruit preserves like apricot, raspberry, or plum for a sweet and tangy burst in every bite. Easy to make yet elegant, these cookies are perfect for holidays, celebrations, or simply indulging your sweet tooth. Rolled to perfection, filled with vibrant fruit, and dusted with powdered sugar for a dreamy finish, Kolacky delights both the eyes and tastebuds. With just 25 minutes of prep and a few simple ingredients, this recipe makes 24 beautifully tender cookies you'll want to bake on repeat.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 8 ounces cream cheese (softened)
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 0.75 cup fruit preserves (apricot, raspberry, or plum)
- 0.5 cup powdered sugar (for dusting)
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
In a mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy. This should take about 2-3 minutes using an electric mixer.
Gradually add the all-purpose flour, granulated sugar, vanilla extract, and salt to the butter and cream cheese mixture. Mix until a soft dough forms.
Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a 2-inch round or square cookie cutter to cut out shapes.
Transfer the cutouts to the prepared baking sheets, spacing them about 1 inch apart.
Using your thumb or the back of a small spoon, gently create an indentation in the center of each dough piece. Avoid piercing through the dough.
Place about 1/2 teaspoon of fruit preserves into each indentation. Do not overfill to prevent spilling during baking.
Bake in the preheated oven for 15-18 minutes, or until the edges of the cookies are lightly golden.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Once cool, dust the cookies generously with powdered sugar before serving.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 7.8 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
