Gluten-Free Kolaczki

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 0.5 cup unsalted butter, softened 0.5 cup unsalted butter, softened
• 0.25 cup granulated sugar 0.25 cup granulated sugar
• 1 large egg yolk 1 large egg yolk
• 2 tbsp sour cream or plain Greek yogurt 2 tbsp sour cream or plain Greek yogurt
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 egg white, lightly beaten (for egg wash) 1 egg white, lightly beaten (for egg wash)
• Optional: Jam or fruit preserves for filling Optional: Jam or fruit preserves for filling

Instructions

1. 1

   In a large bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure all the dry ingredients are thoroughly combined for an even texture.

2. 2

   In a separate medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Beat in the large egg yolk and vanilla extract until well incorporated, then stir in the sour cream or Greek yogurt until the mixture is smooth.

3. 3

   Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until a cohesive, slightly sticky dough forms. Gluten-free doughs can be softer and stickier than those made with gluten-containing grains, so avoid overmixing.

4. 4

   Turn the dough out onto a lightly floured surface (using your GF flour blend) and gently knead it a few times until it just comes together. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, which will make it easier to handle.

5. 5

   Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a cookie cutter to cut out shapes, or simply cut into squares. Place a small dollop of jam or filling in the center of half the dough pieces, then top with the remaining pieces, pressing the edges gently to seal.

6. 6

   Arrange the kolaczki on the prepared baking sheets, leaving about 1 inch between them. Brush the tops lightly with the beaten egg white for a golden sheen. Bake for 15-20 minutes, or until the edges are lightly golden brown and the cookies are set. Allow the kolaczki to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.