We love eating dainty, fruity sweets now that spring has arrived. These cookies fit the bill, and best of all they’re ridiculously easy to whip up. We call them kolackis, named after the Polish filled cookies, but the beauty in these is that there’s no actual cookie dough involved—it’s all done from premade pie dough!
Regular pie dough can be used to easily make all sorts of desserts beyond pie—you simply roll out the thawed dough, cut into desired shaped (circles, in this case), and bake away. Unlike traditional kolackis, which have a rich cream cheese and butter base, these cookies are wonderfully flaky and airy.
For the berry filling, all it takes is a dollop of fruit jam (we used a chunky strawberry). The baked cookies are topped off with a fresh lemon glaze made from Citrus Olive Oil (we used Limonato Meyer Lemon) and honey. And finally, a sprinkle of powdered sugar and these spring gems are done in about 10 minutes flat.
1 pre-made pie dough, thawed (or make your own olive oil pie dough!)
¼ cup berry jam of choice, or as needed
1 tablespoon Citrus Olive Oil of choice, or to taste
1 teaspoon honey, or to taste
Powdered sugar, for serving
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Gently roll out pie dough flat. Use 2-inch cookie cutter rounds or the bottom of a round glass to cut circles from dough. Place circles onto prepared baking sheet.
Spoon about 1 teaspoon jam onto the center of each circle. Using your fingers, fold the opposite two corners of each circle together; pinch gently. Repeat with remaining circles.
Place in oven and bake until dough is puffy and just golden, 12-15 minutes. Remove kolackis to a serving plate to cool 5 minutes.
Meanwhile, prepare the glaze: Whisk together Citrus Olive Oil and honey in a small bowl until smooth. Use more oil for a thinner drizzle, or more honey for a thicker, sweeter drizzle. Set aside until ready to serve.
To serve, use a spoon to drizzle glaze over kolackis. Sprinkle with powdered sugar and enjoy immediately.