Soft Kołaczki

buttery Polish jam-filled cookies with a tender powdered-sugar dough

Makes 24 cookies · 135 kcal per serving

Ingredients

• 250 g All Purpose Flour
• 60 g Confectioners' Sugar
• 3 g Salt
• 226 g Butter
• 18 g Egg Yolk
• 4.2 g Vanilla Extract
• 150 g Jam

Method

1. 1. Whisk the flour, powdered sugar and salt.
2. 2. Beat the butter until creamy, then beat in the egg yolk and vanilla.
3. 3. Add the dry ingredients and stir to a smooth, firm dough.
4. 4. Divide in two, wrap and chill at least 1 h.
5. 5. Roll each disc about ⅛ in / 3 mm thick on a floured surface and cut into 2 in / 5 cm squares.
6. 6. Put a scant ½ tsp of thick jam in each center, fold two opposite corners over the filling and press to seal.
7. 7. Bake at 350°F / 175°C for 10–12 min, until the edges are just barely golden.
8. 8. Cool on the sheet 5 min (press any sprung corners back together while warm), then finish on a rack and dust generously with powdered sugar.