Best 8 Grandmas Easy Kolackys Recipes

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Indulge in the delightful flavors of Grandma's Easy Kolacky, a classic treat that has been passed down through generations. These delectable pastries are a staple in many households, enjoyed for their flaky crust, sweet fillings, and irresistible aroma. Whether you're a seasoned baker or just starting out, this recipe guide will take you step-by-step through the process of creating these mouthwatering kolackys. With variations ranging from traditional prune filling to modern twists like Nutella and cream cheese, there's a kolacky for every palate. So gather your ingredients, preheat your oven, and let's embark on a nostalgic baking journey that will fill your home with the comforting scents of Grandma's kitchen.

Here are our top 8 tried and tested recipes!

CREAM CHEESE KOLACKY



Cream Cheese Kolacky image

The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!

Provided by MBMCD

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 3h25m

Yield 30

Number Of Ingredients 5

3 ounces cream cheese
½ cup butter, softened
1 cup all-purpose flour
½ cup any flavor fruit jam
⅓ cup confectioners' sugar for decoration

Steps:

  • Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 32 mg, Sugar 3.9 g

GRANDMA'S KOLACKY COOKIES



Grandma's Kolacky Cookies image

A cookie recipe given to me by my husband's Polish grandma (busia) that I have to double because they fly off the plate -- one recipe for them and one for me! My favorite Solo filling is Apricot, but any are wonderful.The pronounciation is "Kolatchkie", but I've never seen it spelled any other way than Kolacky! (Dough can be refrigerated and cookies frozen after making.)

Provided by Mareesme

Categories     Dessert

Time 1h20m

Yield 5-6 dozen

Number Of Ingredients 5

3 cups sifted flour
1 1/2 cups butter
1/2 cup sour cream
1 (8 ounce) can solo brand filling
sifted confectioners' sugar

Steps:

  • Cut butter into flour with two forks to resemble small peas, as you would pie crust. Stir in sour cream with serving spoon and mix well.
  • Form into 2 balls and store, covered, in refrigerator to chill. Taking out one ball at a time, dust each with flour and roll on floured surface to approximately 1/8 thickness. (Note: If dough starts tearing, it may need more flour or to be chilled a bit more.).
  • Cut with larger round cookie cutter or coffee cup, Fill center with approximately 1-2 teaspoons Solo, Bring up each side and pinch to close.
  • Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy!

Nutrition Facts : Calories 805.7, Fat 60.5, SaturatedFat 37.7, Cholesterol 158.4, Sodium 506.1, Carbohydrate 57.9, Fiber 2, Sugar 1.1, Protein 8.8

SOPHIE'S KOLACKY



Sophie's Kolacky image

This is my grandma's (Sophie) kolacky recipe, and it probably came from her grandmother in Poland. My family can't get enough of these at Christmas.

Provided by Peggy Malecki

Categories     Bread     Holiday Bread Recipes

Time 1h35m

Yield 18

Number Of Ingredients 8

6 ounces cream cheese, softened
1 cup butter
2 cups all-purpose flour
2 tablespoons white sugar
⅛ teaspoon salt
2 teaspoons baking powder
1 (21 ounce) can apple pie filling
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  • Using a pastry blender or food processor, cut butter into cream cheese.
  • In a small bowl, sift dry ingredients together except for confectioners' sugar.
  • Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
  • Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
  • Roll dough to 1/4-inch thickness.
  • Using a cookie cutter or glass, cut into about 3 inch diameter cookies. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression.
  • Bake for about 20 minutes (until lightly golden). Let cool on a cookie rack. Dust lightly with confectioners' sugar. Store in an airtight container

Nutrition Facts : Calories 216.4 calories, Carbohydrate 21.9 g, Cholesterol 37.5 mg, Fat 13.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 185.8 mg, Sugar 2.3 g

GRANDMA SKEET'S PRUNE KOLACHES



Grandma Skeet's Prune Kolaches image

This is a Czech Pastry my Grandma use to make with a homemade prune filling and streusel topping. I changed it a little so I could use the bread machine. They are worth the hard work!

Provided by SCOOBYVC

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 20

Number Of Ingredients 17

1 cup warm water
1 teaspoon salt
1 egg
2 tablespoons butter, room temperature
3 cups bread flour
¼ cup white sugar
3 teaspoons bread machine yeast
2 cups pitted prunes
2 cups prune juice or water
¼ cup white sugar
1 teaspoon ground cinnamon, or to taste
½ teaspoon ground cloves, or to taste
2 tablespoons lime juice
1 cup white sugar
½ cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon cinnamon

Steps:

  • Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.
  • While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth.
  • When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes.
  • In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper.
  • Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.
  • Bake until the tops are lightly browned, 14 to 16 minutes.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 48 g, Cholesterol 15.4 mg, Fat 3.1 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 1.6 g, Sodium 139.1 mg, Sugar 26.6 g

EASY KOLACKY



Easy Kolacky image

This simple Czech cream cheese pastry, pronounced kolotch-key, is a very old holiday favorite. Using Solo®-brand filling found in the baking aisle is a delicious time-saver. The prune flavor is scrumptious!

Provided by mommymeggy

Categories     Bread

Time 3h42m

Yield 36

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 cup butter
½ cup confectioners' sugar
2 cups all-purpose flour
1 (12.5 ounce) can apricot fruit filling (such as Solo®)
¼ cup confectioners' sugar for dusting

Steps:

  • Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
  • Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 14.4 g, Cholesterol 20.4 mg, Fat 7.4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 4.6 g, Sodium 58.8 mg, Sugar 6.9 g

GRANDMA'S GERMAN KOLACHES



Grandma's German Kolaches image

She called it "Kuchen", but, er, it isn't. She was Swedish and learned German dishes from her German MIL....maybe something got confused in the translation. Number of kolaches is just an estimate. Please read through the entire recipe before making.

Provided by Debbie R.

Categories     Yeast Breads

Time 3h30m

Yield 50 kolaches

Number Of Ingredients 10

5 cups flour
1/2 cup sugar
2 (1/4 ounce) packages yeast
1 1/2 teaspoons salt
1 1/2 cups water
2 eggs
dried prunes or canned apricot filling
1 1/4 cups flour
1/2 cup sugar
2 tablespoons butter

Steps:

  • Mix 2 cups of flour, 1/2 cup of sugar, yeast, and salt. Add 1.5 cups of hot water (but not boiling). Beat this and then add eggs, mixing. Add the other 3 cups of flour.
  • Knead until smooth and satiny, about 8 to 10 minutes. Form into a ball.
  • Lightly grease a large bowl (at least twice as large as your ball of dough). Put the dough round side down in the greased bowl, then turn over so that the greased side is up. Cover with a slightly damp towel. Put in a warm place (or as warm as you have in the winter, but not a lit oven). Let it rise until doubled, about 75 minutes. You don't want to leave the dough too long, however. Dough can actually over-rise.
  • Punch down the dough. Reshape into a ball. Recover bowl. Let rise till double. It should take less time this time around, but it varies -- maybe 45 - 60 minutes. All of these rises can take longer if your house is cold.
  • If using a prune filling, simmer them with some water until soft; mash thoroughly. Let cool.
  • If desiring an apricot filling but not having access to canned Solo filling, you can make it out of dried apricots. Snip 3/4 cups of dried apricots into small pieces. Simmer,covered, with 1-1/2 cups water for 10 minutes. Simmer uncovered for 10 minutes more. Stir in 2 tablespoons of sugar. Let cool before using.
  • Pinch off balls of dough about 1.5 inches in diameter. Pat out into a circle. Put a spoonful of filling inside. Fold over and seal. Put in pan. Parchment-lined cookie sheets work well. The recipe doesn't say it, but I'd leave some room between them because they'll grow during the next rise -- yep, let rise again. This rise should be 45 - 60 minutes.
  • Make topping: crumble together 1.25 cups flour, sugar and butter.
  • Make a groove in the center of each and put on a big pinch of topping. Bake at 350°F until nicely golden brown, about 15-20 minutes.
  • NOTE: This is how my recipe card reads; however, I swear that I remember her making them the following way. Pinch off the ball of dough. Make an indentation in it. Fill with a spoonful of the filling. Sprinkle topping on it before baking.

Nutrition Facts : Calories 80.2, Fat 0.8, SaturatedFat 0.4, Cholesterol 9.7, Sodium 76.4, Carbohydrate 16.1, Fiber 0.5, Sugar 4, Protein 2

ICE CREAM KOLACHKES



Ice Cream Kolachkes image

These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. -Diane Turner, Brunswick, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 dozen.

Number Of Ingredients 6

2 cups butter, softened
1 pint vanilla ice cream, softened
4 cups all-purpose flour
2 tablespoons sugar
2 cans (12 ounces each) apricot and/or raspberry cake and pastry filling
1 to 2 tablespoons confectioners' sugar, optional

Steps:

  • In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into 4 portions; cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough into a 12x10-in. rectangle; cut into 2-in. squares. Place 1 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are lightly browned, 11-14 minutes. Cool 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

GRANDPA'S HUNGARIAN KOLACKY



Grandpa's Hungarian Kolacky image

These cookies are SO light and SO YUMMY! This is my late grandfather's recipe; his favorite cookies to make for us, and my favorite to eat! Not sure if the spelling is completely correct; but he came straight from Hungary so I guess he'd know. :) Prep time does not include chill time. Yield is an estimate. (The jellies/pastry fillings used in this recipe can be found in cans in the baking isle of most grocery stores. I recommend using the "SOLO" brand.)

Provided by bug lt

Categories     Dessert

Time 38m

Yield 64 cookies

Number Of Ingredients 5

1 cup butter or 1 cup margarine, softened
2 (3 ounce) packages cream cheese, softened
2 cups all-purpose flour
assorted baking jelly or pie filling (my favorites are apricot, poppy seed, almond, and raspberry)
powdered sugar

Steps:

  • Combine butter and cream cheese completely, add flour and mix well.
  • Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours.
  • Roll out each ball (on floured surface) to 1/8". (Be sure to keep them thin, as this keeps them "light!")
  • Cut out silver-dollar sized cookies; place on ungreased cookie sheets.
  • Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) I always bake the cookies flat; however, the edges may be pinched or rolled together as well!
  • Lightly sift powdered sugar over cookies and serve.

Tips:

  • For a perfect dough, make sure to use cold butter straight from the refrigerator. This will help keep the dough flaky.
  • If the dough is too sticky to handle, add a little more flour. However, be careful not to overwork the dough, as this will make it tough.
  • When rolling out the dough, make sure to use a light touch. Rolling too hard will also make the dough tough.
  • To prevent the filling from leaking out, seal the edges of the kolacky with a fork or your fingers.
  • Bake the kolacky until they are golden brown. This will ensure that they are cooked through.

Conclusion:

Grandma's Easy Kolacky is a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a batch of these delicious pastries that will be sure to please everyone. So next time you're looking for a sweet treat, give Grandma's Easy Kolacky a try. You won't be disappointed!

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