Kolachke (Glazed Polish Pastry)

By flour_arrangements

Tastes like a shortbread cookie. It has a milder buttery flavor and the jam enhances this dessert's simple sweetness.

Ingredients

• Sugar glaze:
• 1/4 cup Sour cream, room temperature
• 1 package Active dry yeast (2 1/4 tps)
• 1 Large egg, lightly beaten
• 1/2 cup Unsalted butter cut into small pieces
• 1-2 TBSP canola oil
• (You can use more butter instead of canola oil, if you like)
• 1/2 tsp salt
• 2 cups All-purpose flour, plus more for dusting
• 1 cup Fruit preserves
• 1 cup Confectioners sugar, sifted
• 2 tbs Unsalted butter, melted
• 2 tsp Light corn syrup
• 2 to 3 tbs Whole milk

Details

Servings 4

Preparation

Step 1

1. Heat oven to 400° Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg until smooth. Set aside.

2. Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together.

3. On a lightly floured surface, roll out dough to 1/4 inch thick. cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes.

4. Make the sugar glaze: combine sugar and butter. Add corn syrup, stirring to combine. Drizzle in milk a little at a time until the glaze has a runny consistency. 4. Make a thumbprint in the center of each cookie. Fill each thumbprint with 1 tsp preserves. Bake until edges are golden, 12 to 15 minutes. Transfer pans to rack to cool. Let cookies cool on pans for 5 minutes.

Remove cookies to rack. While cookies are still warm, drizzle with sugar glaze.