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Sunday, January 25, 2015

Kolacky - A Tribute to Aunt Bun

    I never had the pleasure of meeting Matt's Godmother, Aunt Bun.  From what I hear, we would have gotten along famously.  We have a lot in common after-all.  We are both the oldest of six children, we both like to entertain and love to cook.  If her children are any indication, she was a fun loving, family centered, wonderful woman.

      Aunt Bun is no longer with us but her sister Val, my mother-in-law, has kept the kolacky (a Polish cookie) tradition alive.  For as long as I have been around, there has always been kolacky at Christmas.  They are usually filled with fruit and dusted with powdered sugar and they are wonderful!  Prior to meeting Matt, I had never had a kolacky.  Now I can't imagine a Christmas without them.

     Aunt Bun usually made the kolackly recipe that is below, but there is a special kolacky dough recipe given to her by a coworker at Carson Pirie Scott in Chicago.  Aunt Bun was very guarded with her recipes, so that "special" dough secret will have to remain within the family.  I am making the standard kolacky recipe as a tribute.  I hope they turn hour half as well!



1cup butter, at room temperature
1 8 oz package cream cheese, at room temperature
1/4 tsp vanilla extract
2 1/4 cups flour
1/2 tsp salt
1 can fruit pastry filling or really thick preserves

  1. Cream butter and cream cheese until fluffy.  Add vanilla extract and combine
  2. In a bowl, combine flour and salt.  Add in fourths into the butter mixture, combining well after each addition.
  3. Chill dough for an hour
  4. Preheat oven to 400 F
  5. Roll dough to approximately 1/8" thick.  Cut into 2" squares.
  6. Add filling diagonally down the square.
  7. Fold the two corners without filling over the cookie and press to seal
  8. Bake for 12-15 minutes.  Cool on wire racks and dust with powdered sugar before eating.



  1. Oh my! These sound wonderful. What is your favorite fruit preserve to use as a filling?
    The Liebster Award questions were fun. Thanks, so much Carlee.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

    1. My mother-in-law always makes some berry and some apricot. She uses the pastry filling in the can, and that works great. If she only uses one or the other she hears about it from the kids! This was my first time making them without her. I used some really thick homemade peach preserves. It melted a bit more than the filling does, but it was still really tasty!

  2. I love these, they sort of remind me of something my grandmother used to make, though in hers the dough totally covered the fruit filling.
    Thank you for linking up to the Holidays Celebration Link Party! Your post has been pinned to the party's Pinterest board ( Feel free to link up other posts too, and stay tuned for the features on Friday!

    1. They are definitely a tradition in my husband's family! Thanks so much for hosting!

  3. Yum Carlee these look so simple and tasty. I need to give these a try! Thanks for sharing with us at Throwback Thursday!

    1. Thanks Alli! I can't wait to make another batch for Christmas and get better pictures!