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Recipe makes approx. 2½ dozen cookies

Kolaczki are classic Polish cookies made with cream cheese. It’s the cream cheese that’s makes these gluten-free cookies so rich, buttery and flaky. Filled with fruit preserves, nuts or cream cheese, these delicate Polish pastries are a perfect compliment with a cup of tea. Delish!

  • ½ cup butter softened.
  • 10 oz cream cheese (room temperature)
  • ½ cup sugar
  • 1 ⅔ cup MinusG’s Pie Crust Mix
  • 1 tsp. baking powder
  • ½ tsp. soda
  • ½ cup confectioners sugar, ½ cup granulated sugar mixed for rolling the dough.
  • Extra confectioners sugar for dusting.   


Seedless Fruit Preserve/Jam

  • 2 (14oz) jars (apricot, raspberry, plum, etc.).  

Cream Cheese Filling

  • 8oz Cream Cheese softened
  • 1 egg yolk 
  • 1/4 cup sugar
  • 1 tsp vanilla
  • pinch of salt

Walnut Filling

  • 2 cups walnuts finely chopped
  • ¾ cup sugar
  • 1 egg white well beaten
  • 2 Tbsp. softened butter
  • 1 tsp vanilla
  • pinch of salt


  1. Cream together room temp butter, cream cheese until smooth. Add sugar, and beat until, fluffy and light in color, approximately 2-3 min.
  2. Measure Pie Crust Mix, baking powder, and soda into a medium bowl and stir together. Add flour mixture to the butter mixture and beat together until smooth. Refrigerate dough 4-6 hours or overnight.
  3. Prepare cream cheese or walnut filling by combining the ingredients together until blend. 
  4. Preheat oven to 350° and line baking sheets with parchment paper.
  5. Prepare a surface that has been dusted with equal parts confectioners sugar and granulated sugar. Take half the dough and roll to 1/8-inch thick, using a ruler to measure thickness. (Rolling it on a plastic wrap surface makes for easy clean-up.) 
  6. Cut the dough into 2” squares. Fill with ½ tsp. filling of choice. Overlap opposite corners of the dough to the center over filling. Use a dab of egg white to help seal dough if needed. Repeat this step with the remaining half. (If dough becomes too sticky, use the confectioner sugar and sugar mixture to smooth the surface and manipulate the dough.) 
  7. Bake 13-15 minutes or until cookie edges are starting to brown. Cool completely and dust with confectioners sugar when ready to serve. Eat. Smile.

Storage: Place in an air tight container layered with parchment paper and store in a cool area up to 1 week. Cookies may become a little soggy due to the moisture. Dust lightly with confectioners sugar just before serving. Do not freeze baked cookies - they will be soggy after thawing.

Prepare ahead! These cookies are easy to prepare and can be made ahead. Fill and freeze the unbaked cookie. Transfer frozen cookies to a  freezer-safe container separated by sheets of parchment paper. Simply remove from freezer, heat the oven, and in minutes, you’ll have fresh-baked cookies ready to serve. Yum!

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  • Katie Schustrich on

    I have been gluten free for 13 years now and have been unable to eat kolaski. My daughter and I made this recipe; and I was thrilled on how they turned out. We will definitely be making these again!!!!
    Thank you thank you thank you!

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