The Ukraine’s “national dish”, I have been told, are Varenyky. Varenyky are very very similar to Polish Pierogies. Like almost identical. The one thing that I did find unique is that in some places, and in some cases, there are also sweet dumplings in the style of Varenyky, however, they are filled with jam fillings and baked. That is what these are: Varenyky-style Dumpling Cookies, filled with black currant, peach and tart cherry jams. The dough itself isn’t sweet at all (barely any sugar) however once dusted with a bit of powdered sugar and the jam of course, they are lovely. Very flaky dough. I happen to have a ravioli press that I used to form these, but you can also just use a round cookie cutter and the tines of a fork to seal them.
Ingredients
1 cup unsalted butter, softened to room temperature
1/2 cup cream cheese, softened to room temperature*
2 tablespoons granulated sugar
1/2 teaspoon table salt
1 teaspoon baking soda
3 1/4 cups all-purpose flour
1 cup fruit jam — I used black current, peach and sour cherry, but use whatever you like
confectioners’ sugar, for dusting
Directions
In the work bowl of your stand mixer, cream together butter, cream cheese, sugar and salt. Add in the flour and baking soda, and mix until you have a very cohesive dough. It should be relatively elastic. Wrap in plastic wrap and chill for a minimum of 1 hour or overnight.
Heat oven to 375F and line baking sheets with silpat or parchment paper.
Roll dough out 1/8-inch thick and cut into 3-inch rounds. I have a 3-inch cookie cutter, but you can also use a knife or even a glass. Place about 1/2 teaspoon jam or preserves in the center, leaving a 1/3 to 1/2-inch border, pinch together to make a little dumpling. Pinch together with your fingers or a folk. Place on prepared cookie sheets, approximately 2 inches apart.
Bake 14-16 minutes or until golden brown at the edges. Cool on wire rack. Sprinkle cookies lightly with confectioner’s sugar.
