Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies
These soft and crumbly vegan kolache cookies are filled with tart raspberry and sweet apricot preserves, making them a perfect twist on a traditional Eastern European holiday treat.
Equipment
- 1 Baking sheet lined with parchment paper
- 1 Mixing bowl Large
- 1 Rolling pin
- 1 Parchment paper
Ingredients
Main ingredients
- 2 ¼ cups All purpose flour
- ½ teaspoon Kosher sea salt
- 1 cup Vegan butter softened
- ½ cup Unsweetened thick coconut yogurt or strained/Greek-style vegan yogurt
- ½ cup Granulated sugar divided
- ⅓ cup Thick raspberry preserves about
- ⅓ cup Thick apricot preserves about
Instructions
Instructions
- Sift together flour and salt onto a piece of parchment paper.
- In a mixing bowl, cream together the thick yogurt and butter until fluffy.
- Add flour in several additions, mixing until fully incorporated.
- Bring the dough together into a ball with your hands.
- Divide the dough into 4 parts, shape into discs, wrap and refrigerate for at least 2 hours.
- Preheat oven to 325˚F and line two baking sheets with parchment paper.
- Roll each dough disc over sugar to 1/16”-⅛” thickness. Cut into 2” squares.
- Spoon 1 teaspoon of preserves into each square, fold opposite corners to meet in the center and press to seal.
- Transfer cookies to baking sheets with space between each. Repeat with remaining dough.
- Sprinkle the centers with more sugar and bake for 12–15 minutes until golden brown.
- Cool cookies on racks to room temperature and enjoy.
Notes
Store at room temperature in airtight container for 3–5 days or refrigerate for 1 week. You can freeze for longer storage.