“When we were small children, the tradition in our house on Christmas Eve was to bake these cookies for Santa. We would leave them on the coffee table next to the Christmas tree along with a small glass of brandy. The first thing we would do when we woke up on Christmas morning was to check to see if he had eaten our goodies! The cookies were always gone, but the brandy would still be there. The three of us would sneak over and take a sip before our parents woke up. I’ve often wondered if they ever realized we did that,” says Belinda Smith-Sullivan of Columbia, South Carolina about her peach-filled kolachkes recipe.
“These cookies are so easy to make, even the youngest kids will have fun. This recipe makes seven dozen cookies, but feel free to cut in half or quarter. The dough will also freeze well for up to three months.”
Makes 7 dozen cookies
12 ounces cream cheese, room temperature
2 cups butter, room temperature
4 cups flour
Peach preserves (or another fruit jam of choice)
Confectioners’ sugar for rolling out and finishing
- In bowl of a stand mixer fitted with paddle attachment, beat cream cheese and butter. Once fully combined, lower speed and add flour ½ cup at a time, letting it fully mix in before adding more. Divide dough into four portions; wrap each in plastic wrap. Refrigerate overnight.
- Preheat oven to 350 degrees. Dust a clean, dry work surface and rolling pin with confectioners’ sugar to prevent dough from sticking. Working with one portion of dough at a time, roll out dough to ¼-inch thickness. Use a 2-inch round cookie cutter or biscuit cutter to cut out cookies. Arrange cookies on ungreased baking sheet, leaving about 2 inches between each. Use your thumb to make a small indentation on each cookie. Fill sparingly with peach preserves. Do not overfill or preserves will run out when baking. Alternately, you can use 2-inch square cookie cutter to cut out cookies and fill each with ½ teaspoon of preserves. Fold two pointed opposite ends of square over filling to enclose. Bake kolachkes until golden brown on bottom, about 18-20 minutes. Let cool before dusting with confectioners’ sugar.
Recipe ByFrom Belinda Smith-Sullivan of Columbia, South Carolina