Best 10 Ice Cream Kolacky Recipes

KOLACZKI - TRADITIONAL POLISH COOKIES

Steps:

• Mix cream cheese and softened unsalted butter in a stand mixer. Add in three cups of flour. Mix well. Wrap and place in the fridge for 1 hour.
• Place a quarter of the dough on a dough board and roll out to a thin layer. Cut into 1 1/2 inch squares. Place jam in the center and pinch together opposite sides. Rub a little water on the place where you pinched together in order to keep them together when baking.
• Preheat oven to 350 degrees F. Place the cookies on a baking sheet lined with parchment paper. Bake for 15 minutes. Remove to cooling rack. Dust with powdered sugar. Store in airtight container.

ICE CREAM KOLACZKI

Steps:

• Sift flour and sugar.
• Cut in butter until mixture resembles corn meal.
• Add partly softened ice cream.
• Blend.
• Chill dough in regfrigerator for approximately 1 hour (This allows for easier handling).
• Roll out and cut into squares or rounds.
• Spread with any desired fruit filling and fold dough partly over the filling.
• Bake at 375F degrees for 20 minutes or until light brown.

EASY KOLACKY

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.

SOPHIE'S KOLACKY

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

CREAM CHEESE KOLACKY

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.

QUICK KOLACKY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Combine the flour, baking powder, butter or margarine, sugar, sour cream and eggs. Knead until dough is smooth.
• Sprinkle a work surface generously with confectioners' sugar. Roll dough out over the confectioners' sugar to 1/4 inch thick, adding more as needed. Cut out into 3 inch squares and fill with nut, poppyseed or prune filling.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Enjoy!

VANILLA ICE CREAM KOLACHE, KOLACHE DE HELLADO DE VAINILLA

Steps:

• 1. Thaw ice cream and soften butter; cream together. Add sugar, then flour, gradually form into a ball and refrigerate overnight.
• 2. Next day roll out to 1/4 inch thickness on floured surface roll out into a 12 inch by 10 inch rectangle. Cut into 2 inch squares. Put small amount of Solo fruit filling or nut filling or Poppy seed filling in the center of each square. Overlap two opposite corners of the pastry and pinch them together tightly to seal.
• 3. Bake at 350 degrees F, for 11 to 14 minutes or until bottoms are lightly browned. Cool for a minute and remove from baking sheet. Dust with powdered confectioner's sugar and enjoy.
• 4. According to the cookbook this is an old world recipe and was brought over and introduced to the US, by Czech immigrants.

KOLACKY

Steps:

• 1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, and sugar on medium speed until light, about 2 minutes. On low speed, gradually beat in the flour just until mixed. The dough will be soft and sticky.
• 2. Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day.
• 3. Preheat the oven to 350°F. Lightly grease or spray cookie sheets.
• 4. Dust a pastry cloth or board with flour or confectioners' sugar. Remove 1 dough disk from the refrigerator and place it on the pastry cloth. Keep the remaining dough disk refrigerated. Roll out the dough into a square or rectangle 1/8 inch thick. Cut into 2 1/2-inch squares.
• 5. Place 1 teaspoon of the filling in the center of each square. Pull 2 opposite corners of the square into the middle, and pinch the edges together to seal. Place the cookies on the prepared cookie sheets, spacing them about 1 1/2 inches apart. Repeat with the remaining dough and filling.
• 6. Bake in the center of the oven until lightly golden, 12 to 15 minutes. Let cool on the cookie sheets for 1 to 2 minutes, then transfer to wire racks. Dust the tops with sifted confectioners' sugar while still warm, then let cool completely.

ICE CREAM KOLACHKES

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 four portions; cover and refrigerate for 2 hours or until easy to handle.
• On a lightly floured surface, roll one portion of dough into a 12x10-inch rectangle; cut into 2-inch squares. Place a teaspoonful of filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2-inches apart on ungreased baking sheet. Repeat with remaining dough and filling.
• Bake at 350 for 11-14 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.

KOLACHES

Steps:

• In a large bowl, dissolve yeast in water. Add the sugar, pudding mix, sour cream, oil, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Cover and refrigerate dough overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Using the end of a wooden spoon handle, make a large indentation in the center of each ball; fill with 2 tablespoons of filling. Bake at 350° for 14-15 minutes or until lightly browned. Remove from pans to wire racks to cool.