A delicious cold dough cookie that is so easy to make. The dough can be made ahead and frozen. Take it out and thaw it when you need a fun cookie to serve. This is a traditionally Polish or Hungarian cookie. They can be filled with any pastry filling you like. I use https://www.solofoods.com/products/cake-pastry-fillings my favorite is the apricot filling. But the raspberry pastry is equally delicious!
I have to tell you that my mother in law made this cookie every year at Christmas. I think she probably could make it in her sleep! She sort of wrote down the recipe, it was partially there, but no real directions. So after many failures, I finally figured it out! This cookie is one of my husband’s favorites, and every time I make it, it brings back fond memories of his childhood!
Where to Start
First make sure the butter and cream cheese are softened and at room temperature. Cold butter will make it more difficult for the cream cheese to be incorporated into the butter. Beat together until completely mixed. Add the flour and continue beating until the sides of the bowl come clean. Then remove the dough, separate it into 4 equal parts, and wrap in plastic wrap, or freezer paper until ready to use.
What is a cold dough cookie
Traditionally, when you mix all the ingredients for a cookie, you would bake it off right away. These cookies need to be refrigerated for at least an hour before baking. The dough needs to firm up because they get rolled, otherwise the dough would stick to your rolling pin, and it would make it difficult to work with.
What tools are used to make this cookie
- Rolling Pin
- 3″ square cookie cutter
- Measuring spoons
I found this fluted square cookie cutter to make these cookies. It made the process go so much quicker! My mother-in-law used to use a ruler and a knife to measure out all of her dough! You can do that! But the cookie cutter makes it so much quicker, plus the fluted edges look so pretty when the cookie is folded.
|Prep: 15 minutes|
Additional: 1-3 hours
Servings:48 (4 dozen)
- 1 pound unsalted butter, softened
- 1 8oz package of cream cheese, softened
- 3 cups all purpose flour
- 12 oz pastry filling such as Solo
- 1 egg white
- Granulated sugar for sprinkling on top (optional)
- Powdered sugar for sprinkling on top (optional)
Step 1. In a mixer fitted with a paddle attachment, mix butter and cream cheese well, about 4-5 minutes, until completely mixed. Add the flour one cup at a time until it is incorporated well, and the dough starts to come together and the sides of the bowl come clean. Remove from the bowl, and separate the dough into 4 equal parts.
Step 2. Wrap in plastic wrap and refrigerate for one hour. Remove one wrapped dough at a time. Begin by flouring the work surface, and roll out dough into a rectangle, as thin as you can get it about 1/8″ thick. Press the cookie cutter into the dough. Place 1/2 teaspoon of the pastry filling in the center of each square. Using egg white as glue, fold up one side onto the other and lightly press it on the top. Secure with additional egg white so they don’t separate when baking.
Step 3. Place on a parchment lined cookie sheet, sprinkle with granulated sugar, bake at 350° for 14-15 minutes until lightly browned, rotating the cookie sheet half way through baking. Remove from oven, and sprinkle powdered sugar on top. Let cool. Store in a air tight container for up to 5 days, or freeze. Makes 4 dozen.