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Kolaczki

The filling for these eastern European biscuits from Nielsen-Massey can be altered depending on what you fancy; freeze any unbaked filled cookies and bake them from frozen. From: Saveur

FOR THE FILLING:
1 cup apricot preserves
1 cup finely chopped dried apricots
2 tbsp. sugar
1 tsp. Nielsen-Massey Pure Lemon Extract
FOR THE DOUGH:
½ cup sugar
16 tbsp. unsalted butter, softened
1 tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
¾ tsp. kosher salt
1 (8-oz.) package of cream cheese, softened
1 egg
2¾ cups flour, plus 1/3 cup
¾ cup confectioners’ sugar
2 tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder

Make the filling: Combine preserves, dried apricots, sugar, and lemon extract in a bowl; set aside.

Make the dough: Using an electric hand mixer, beat sugar, butter, vanilla extract, and cream cheese until fluffy. Add egg, beating well to combine. Slowly add 2¾ cups flour until a dough forms. Divide dough into two discs and wrap with plastic wrap; refrigerate 3 hours.

Make the cookie: Heat oven to 350°. Combine remaining flour, ½ cup confectioners’ sugar, and 1 tbsp. vanilla powder; sprinkle half on a clean work surface. Working with one piece of dough at a time, roll dough out into a 10" x 12" rectangle, about 1/8" thick. Cut dough into 16 2½" squares. Place 2 tsp. of filling in center of square; overlap opposite corners over filling and press gently to seal. Repeat with remaining dough. Place cookies on parchment paper-lined baking sheets and bake about 40 minutes, until slightly golden; cool. Combine remaining confectioners’ sugar and vanilla powder in a bowl; dust over cookies before serving.