Apricot-Almond Kolaches

These yummy holiday cookies are filled with apricot jam and covered with a drizzle of powdered sugar icing. This easy cookie recipe is sure to brighten up your holiday dessert table.

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  • Makes: 30 servings
  • Serving Size: 1 kolache
  • Makes: 30 kolaches
  • Prep: 40 mins
  • Chill: 2 hrs
  • Bake: 10 mins 400°F

Apricot-Almond Kolaches

Directions

  1. In a large bowl beat butter and cream cheese with a mixer on medium until light and fluffy. Gradually beat in flour. Divide dough into 2 portions; cover and chill 2 hours or until easy to handle.
  2. Preheat oven to 400 degrees F. In a small bowl stir together the jam and cardamom. On a lightly floured surface roll one portion of dough into a 15x9-inch rectangle. Cut into 3-inch squares. Place 1 tsp. of the jam mixture in center of each square. Sprinkle with a few almonds. Overlap 2 opposite corners of dough to meet in the center; pinch tightly to seal. (Or overlap all 4 corners of dough over filling and pinch tightly to seal. Or cut 3-inch rounds or squares and top each with jam and almonds.) Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough and jam mixture.
  3. Bake 10 to 12 minutes or until bottoms are lightly browned. Cool on cookie sheet 1 minute. Remove; cool on wire racks.
  4. For icing, in a small bowl stir together powdered sugar, milk, and almond extract. Drizzle icing over kolaches.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Apricot-Almond Kolaches)

  • Per serving:
  • 147 kcal ,
  • 9 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 24 mg chol. ,
  • 76 mg sodium ,
  • 15 g carb. ,
  • 0 g fiber ,
  • 7 g sugar ,
  • 2 g pro.
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