I know I’ve said it before, but one of my favorite things about being a part of the blogging community is the amazing friends I’ve made along the way. So, what better way to celebrate during the holiday season than a little cookie-making party? Last week, Steph from Steph Chows and Sarah from A Dash and a Pinch headed over to casa de Sugarcrafter to bake up some delicious treats!
We also consumed copious amounts of other food – exhibit A, meats and cheeses:
Exhibit B, Steph’s delicious rosemary bread:
And Sarah’s hot chocolate with marshmallow vodka, my newest addiction, although I don’t have a photo of that deliciousness. While I worked on making Polish kolacky cookies, Sarah worked on making her adorable Chanukah Oreo truffles (which my hubby inhaled later, by the way):
And Steph worked on her Cinnamon Roll Cookies, which you should go and get the recipe for right now, seriously.
We had SO much fun, and you know you’re in a room with other food bloggers when stopping to take photos of every step is perfectly acceptable, if not mandatory, haha!
Now, be sure to follow Steph and Sarah for some more cookie-related goodness – and have a happy Tuesday!
Recipe adapted from here.
- 6 ounces cream cheese, softened
- 2 sticks unsalted butter, at room temperature
- 2 1/2 cups all-purpose flour
- Powdered sugar, for dusting
For the filling: Poppy seed filling (recipe below), and/or thick jam of choice (I used homemade blackcurrant jam)
Poppy Seed filling:
- 1/3 cup poppy seeds
- 1/2 Tbsp butter
- 2 Tbsp sugar
- 1 Tbsp honey
- 1/3 cup finely chopped dates
To make the poppy seed filling, process the poppy seeds in a food processor several minutes. Then, combine all of the filling ingredients in a small saucepan and cook over low heat until thickened, stirring frequently. Set aside to cool. (I know, it kind of looks like poo. But it’s tasty!)
To make the kolacky dough, in a large mixing bowl, cream together the butter and cream cheese until pale and light, about 2 minutes. Reduce the speed to low and gradually bet in the flour.
Work together with your hands, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate about an hour or until firm. When ready to bake, preheat the oven to 350 degrees and line a cookie sheet with parchment paper. On a lightly floured surface, roll out one of the halves of dough to 1/8″ thickness. Cut unto 2.5″ squares.
Drop a tablespoon of filling into the center of each square.
Pull two opposite corners into the middle, pinching the edges together. Place the cookies on the prepared sheet.
Bake 12-15 minutes or until the edges begin to brown. Let cool on the sheet for a minute or so before removing to a rack to cool completely. Dust with powdered sugar while still warm.