A classic Polish variation of a popular Eastern European/ Czech pastry, kolacky (pronounced 'kuh-lahch-kee') are cookies made from a cream cheese dough (the same dough as rugelach, for a matter of fact) and filled with fruit preserves. While there are numerous kolacky festivals held in the United States throughout the year (almost a dozen American cities hold an annual kolacky event), I think there is no better time to enjoy this rich dairy pastry than on Purim, turned into a hamantasch, of course.
Cream the cheese, butter, and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and creamy. Gradually add the flour and mix until well combined. Chill until firm.
Preheat oven to 350°F.
Divide the dough in half and roll out each half, one at a time, until the dough is about 1/8-inch thick. Cut out hamantaschen with a 3-inch round cookie cutter. Place the cut cookie dough rounds onto a cookie sheet lined with baking paper, and fill with 1/2 tablespoon of preserves in the center. Fold the dough around the filling to form a triangular shape and pinch the corners tightly to seal. Bake for 10-15 minutes, turning halfway through baking.