Grandpa's Hungarian Kolacky

READY IN: 38mins
Recipe by bug lt

These cookies are SO light and SO YUMMY! This is my late grandfather's recipe; his favorite cookies to make for us, and my favorite to eat! Not sure if the spelling is completely correct; but he came straight from Hungary so I guess he'd know. :) Prep time does not include chill time. Yield is an estimate. (The jellies/pastry fillings used in this recipe can be found in cans in the baking isle of most grocery stores. I recommend using the "SOLO" brand.)

Top Review by DeAnna Owens

My great-grandmother is Slovakian and used the exact same receipe. The only thing I have to add is that the Prune Solo filling is a must try! It can be hard to find in the market, so everytime I see a can, I buy it. Also, a quick tip to get the fruit filling easily onto the cookie -- use a frosting decorator (bismarck tip). My mom and I tried this last Christmas and it cut the prep time in half... plus we didn't get sticky fingers from the filling!

Ingredients Nutrition


  1. Combine butter and cream cheese completely, add flour and mix well.
  2. Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours.
  3. Roll out each ball (on floured surface) to 1/8". (Be sure to keep them thin, as this keeps them "light!")
  4. Cut out silver-dollar sized cookies; place on ungreased cookie sheets.
  5. Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) I always bake the cookies flat; however, the edges may be pinched or rolled together as well!
  6. Lightly sift powdered sugar over cookies and serve.

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