Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

A cookie recipe given to me by my husband's Polish grandma (busia) that I have to double because they fly off the plate -- one recipe for them and one for me! My favorite Solo filling is Apricot, but any are wonderful.The pronounciation is "Kolatchkie", but I've never seen it spelled any other way than Kolacky! (Dough can be refrigerated and cookies frozen after making.)

Ingredients Nutrition


  1. Cut butter into flour with two forks to resemble small peas, as you would pie crust. Stir in sour cream with serving spoon and mix well.
  2. Form into 2 balls and store, covered, in refrigerator to chill. Taking out one ball at a time, dust each with flour and roll on floured surface to approximately 1/8 thickness. (Note: If dough starts tearing, it may need more flour or to be chilled a bit more.).
  3. Cut with larger round cookie cutter or coffee cup, Fill center with approximately 1-2 teaspoons Solo, Bring up each side and pinch to close.
  4. Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy!


Most Helpful

OK, a long time cook/baker here but I'll admit this recipe baffled me! So few ingredients in the dough...but trust I did the reviews. Well, let me say these are so very light & tender. They are FANDAMNTASTIC! I followed the recipe halving it as there is just me & used Solo Prune filling only problem is I now need to make another batch! These will be a regular around here I can promise you that. Let's see, apricot, prune ,poppyseed.......& the beat goes on. TYSVM

Iron Bloomers December 21, 2009

I made these yesterday for my cookie tins to give out. Very easy recipe to follow. The only problem I had was I made the dough a day ahead of time and it took forever to warm up enough out of the refrigerator to be able to roll it (totally my not thinking through how hard the butter would make the dough!). After rolling the dough, the cutting, filling, etc. all went smoothly. I used apricot filling and almond filling. They are now in the freezer waiting to be given out for Christmas. I did taste test each flavor and boy are they good. Not too sweet; just right!

Lunchmeat December 14, 2009

The only problem I had with this recipe is that I didn't DOUBLE them! Holy cow, these flew off the plate, and they were suppose to be frozen for Christmas. My son who shuns any cookie that isn't choc. chip, loved these, the cherry ones. I used cherry and apricot filling. I followed recipe to a T. I only chilled for about an hour, but I did not have a bit of problem with dough, it was very easy to work with. I love the light texture, my Polish mom used to make these but she used a nut filling. I don't know where her recipe went, but these were excellent, and will be a part of my Christmas cookie tray from now on. Thank you!

Aunt Paula December 13, 2008

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