Directions

1. 1

   In a medium mixing bowl, combine the softened butter, cream cheese, granulated sugar, and milk. Using an electric mixer on medium speed, beat these ingredients together until the mixture is smooth and well blended, about 2 minutes. Add the egg yolk and continue beating until fully incorporated.

2. 2

   Sift the all-purpose flour and baking powder together into a separate bowl. Gradually add this dry mixture to the butter mixture while stirring by hand. Mix until a stiff dough forms, ensuring all flour is fully combined.

3. 3

   Cover the bowl with plastic wrap or a tight-fitting lid and refrigerate the dough for at least 4 hours or overnight. The cold dough will be easier to handle and will help the cookies maintain their shape during baking.

4. 4

   Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them with cooking spray.

5. 5

   Lightly flour a clean work surface. Roll out the chilled dough to a thickness of approximately 1/4 inch. Using a 2-inch round cookie cutter (floured to prevent sticking), cut out circles of dough. Place each cut cookie about 1 inch apart on the prepared baking sheets.

6. 6

   Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie, creating a small well but being careful not to puncture through the bottom. Fill each indentation with approximately 1 teaspoon of the Solo raspberry fruit filling.

7. 7

   Bake in the preheated oven for 10 to 12 minutes, until the edges of the cookies are light golden brown. Do not overbake, as the cookies will continue to firm as they cool.

8. 8

   Remove the baking sheets from the oven and allow the kolacky to cool on the pans for 2 minutes, then transfer them to wire racks to cool completely.

9. 9

   Once the cookies have cooled completely, dust the tops generously with powdered sugar. Serve and enjoy with tea or coffee, or store in an airtight container for up to 5 days.