Kolache Cookies -- reminiscent of a Kolache bun

Kolache Cookies filled with Red Raspberry Jam 

This is a yeast-based cookie recipe reminiscent of  Kolache buns. Years ago I saw Martha Stewart make Kolache Cookies on her TV show and I was intrigued. They were so good that I ended up making them for Kirby House catered events and so included the recipe in The Kirby House Cookbook. Since then I’ve made just a few adjustments in the recipe so this is the latest version.

Kolache Cookies    Makes about 4 1/2 dozen (1-inch) cookies

2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope) 

1/4 cup sour cream, room temperature 

2 large eggs 

2 cups  all-purpose flour, plus more for dusting 

1/4 cup granulated sugar 

1 teaspoon kosher salt 

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces 

About 6 tablespoons fruit jam, jelly or preserves

Glaze 

1 cup powdered sugar, sifted 

2 tablespoons unsalted butter, melted 

2 to 3 tablespoons whole milk 

1. Cookies: In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth. Set aside.

   

   Above: Yeast and sour cream combined.
   Below: Eggs whisked into yeast mixture.

   
   
   
2. Add butter and flour to a medium mixing bowl and use electric mixer to cut the butter into flour until it resembles coarse meal (or use a pastry blender instead of mixter)
   
   
   
   
3. Stir in yeast mixture until dough comes together. Wrap dough in plastic and flatten into a square. Refrigerate at least 30 minutes.
   
4. Preheat oven to 400°.
5. On a lightly floured surface, roll out dough 1/4-inch thick. (Note: I worked with just half of the dough at a time.) Using a 1 to 1 1/2-inch round cutter, cut out rounds. Reroll any uncut dough and continue to cut out rounds.
   
6. Transfer to two parchment-lined baking sheets, spaced about 1 1/2 inches apart.
   
7. Cover with a clean kitchen towel or plastic wrap. Let set for 15 minutes.
8. Make a thumbprint in center of each cookie.
9. Fill each thumbprint with a dollop of jam, jelly or preserves.
   
10. Bake until edges are golden, 12 to 15 minutes.
    
11. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
12. Glaze: In a medium bowl, whisk together powdered sugar and butter.
13. While whisking, drizzle in milk, a little at a time, until glaze has a runny consistency. 
    
14. Using a spoon, drizzle glaze over cookies. (Note: I placed a sheet of waxed paper under cooling rack to catch the drips.)  Let stand until set, about 1 hour.
    
15. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.

Recipe without photos . . .

Kolache Cookies    Makes about 4 1/2 dozen (1-inch) cookies

2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope) 

1/4 cup sour cream, room temperature 

2 large eggs 

2 cups all-purpose flour, plus more for dusting 

1/4 cup granulated sugar 

1 teaspoon kosher salt 

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces 

About 6 tablespoons fruit jam, jelly or preserves

Glaze 

1 cup powdered sugar, sifted 

2 tablespoons unsalted butter, melted 

2 to 3 tablespoons whole milk 

1. Cookies: In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth. Set aside.
2. Add butter and flour to a medium mixing bowl and use electric mixer to cut the butter into flour until it resembles coarse meal (or use a pastry blender instead of mixter)
3. Stir in yeast mixture until dough comes together. Wrap dough in plastic and flatten into a square. Refrigerate at least 30 minutes.
4. Preheat oven to 400°.
5. On a lightly floured surface, roll out dough 1/4-inch thick. (Note: I worked with just half of the dough at a time.) Using a 1 to 1 1/2-inch round cutter, cut out rounds. Reroll any uncut dough and continue to cut out rounds.
6. Transfer to two parchment-lined baking sheets, spaced about 1 1/2 inches apart.
7. Cover with a clean kitchen towel or plastic wrap. Let set for 15 minutes.
8. Make a thumbprint in center of each cookie.
9. Fill each thumbprint with a dollop of jam, jelly or preserves.
10. Bake until edges are golden, 12 to 15 minutes.
11. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
12. Glaze: In a medium bowl, whisk together powdered sugar and butter.
13. While whisking, drizzle in milk, a little at a time, until glaze has a runny consistency. 
14. Using a spoon, drizzle glaze over cookies. (Note: I placed a sheet of waxed paper under cooling rack to catch the drips.) Let stand until set, about 1 hour.
15. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.