Christmas Apricot Kolache Cookies

 

Apricot Kolache Cookies are a must make on your holiday baking list! These lightly sweet , pillowy soft cookies are filled with a lovely Apricot jam. The simplicity will have even a scrooge coming back for more!

I am on a journey this year to make cookie recipes I round tucked away in my Stepmoms recipe box. I was honored to be on the receiveing end of her recipe box as she and my dad decided to fit their lives into an RV last year and spend some dream years on the road traveling. Her treasure trove of wonderful cookie recipes, now has me on a baking discovery!

I am secretly in love with short bread cookies, sugar cookies and the like, so these vanilla, super buttery soft only lightly sweet cookies filled with a fruity apricot jam were a must try! I have to say.. I will be forever adding these to my baking list. perfect to take to a neighbor or coworker. 

Jan's Tips:

•  Make Ahead Dough: This dought must be cold! It is perfect to make ahead months in advance and store in the freezer. then pull out overnight to your refrigerator to thaw but remain cold. This will make baking day so much easier! 
• Make Sugar Free: if you have a diabetic, you can substitute a sugar substitute that measures like sugar in the dough and use an all fruit apricot jam. This will reduce the carb's and sugar alot making it a treat they can enjoy a bit of!

Let's get baking!

Printable Copy 

Apricot Kolache Cookies

24 cookies

Ingredients:

• 1 ¼ cups flour + more for counter surface (rolling dough)

• ¼ cup sugar or sugar substitute

• ¼ tsp.salt ( or eliminate this if using salted butter)

• ½ cup (1 stick) cold unsalted butter, cut up into small pieces

• ¼ cup sour cream

• 1 large egg yolk (discard egg white or save for another use)

• ¼ cup apricot jam

Directions:

1. In mixing bowl, mix together flour , sugar and salt.

2. Cut in butter until mixture resembles coarse crumbles

3. Mix in sour cream and egg yolk till well blended.

4. Lightly flour counter and put dough onto surface, kneading it 1-3 minutes

5. Till dough is smooth.
   Divide dough into 2 even balls, and flattren into discs approx ¾ inch thick.

6. Wrap discs in plastic wrap and refrigerate 2 hours or overnight.

7. Preheat over to 375 degrees. Line baking tray with parchment paper or silicone mat

8. Lightly flour counter, and roll out one disc to approx. ⅛ inch thick..

9. Cut out 2 inch x 2 inch squares from the dough. Keeping and chilling and rerolling extra dough.

10. Place ½ teaspoon apricot jam (do not use more than ½ teaspoon) diagonally across each square.

11. Moisten the two opposite corners of dough with water and press together to seal.

12. Place cookieson baking sheets..

13. Bake 10-12 minutes turning sheet half way thru for even baking. Till edges are light golden brown.

14. Transfer cookies to a cooling rack.