Q1: Why is my dough so sticky?

It's supposed to be! This is a very high-fat, soft dough. The overnight chill is the non-negotiable secret that will make it perfectly firm, pliable, and easy to roll.

Q2: Do I really have to chill it overnight?

Yes! Or at least for a minimum of 8 hours. This is the crucial step that solidifies the fats and hydrates the flour, making the dough workable.

Q3: My jam leaked out! Why?

The two most common culprits are using too much jam (a little 1/2 teaspoon goes a long way!) or not pinching the edges of the dough firmly enough to create a tight seal.

Q4: Can I use a different kind of filling?

Of course! This recipe is wonderful with other fillings. A nutella, a poppy seed filling, or a thick, store-bought lemon curd would all be fantastic.

Q5: Can I add sugar to the dough?

You can, but the classic, old-fashioned "Granny's" secret to this cookie is the tangy, unsweetened pastry dough acting as the perfect, sophisticated balance to the very sweet jam filling.

"Granny's" Jam-Filled Cookies (An Easy 3-Ingredient Dough!)

Jam-Filled Cookies (An Easy 3-Ingredient Dough!)

A classic, old-fashioned recipe for tender, filled cookies, sometimes known as Kolaczki. The dough is a simple, rich pastry made from only three main ingredients: cream cheese, butter, and flour. After chilling overnight, the dough is rolled out, filled with a small amount of fruit jam, folded over, and baked until golden brown.

Author: Grace

Ingredients

3 cups all-purpose flour
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
12 ounces fruit jam, any flavor
Powdered sugar for dusting (Optional)

Instructions

In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until well blended and creamy.
Gradually add in the flour, beating well after each addition (on low speed or by hand) until a soft dough forms.
Roll the dough into 1-inch balls, wrap them well in plastic wrap, and store them in the refrigerator for at least 8 hours or overnight.
When ready to bake, preheat the oven to 350°F (180°C). Prepare ungreased cookie sheets.
Take the chilled dough balls and, on a lightly floured surface, roll each one out flat into a small circle.
Place a 1/2 teaspoon of fruit jam in the center of each dough circle.
Fold the sides of the dough over the jam to enclose it.
Place the folded cookies on the ungreased cookie sheets.
Bake for 13 to 15 minutes, or until the cookies are brown and the jam starts to bubble hard.
Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
If desired, sprinkle the cooled cookies with powdered sugar.

Notes

This is a classic ‘icebox’ cookie recipe, as the dough must be chilled for at least 8 hours or overnight. This step is crucial for the dough to be workable and for the cookies to hold their shape.
The dough itself is a very simple 3-ingredient pastry (flour, cream cheese, butter).
You can use any flavor of fruit jam or preserves you like for the filling.
These cookies are often known as Kolaczki, a traditional Eastern European pastry.

Find it online: https://www.eatswithsoul.com/grannys-jam-filled-cookies/