I have to vote for the insulated - I just like them!
In Texas Kolaches are bready doughy rolls with jam in the center. Not yummy at all. The recipes you are discussing here are rugelah - extremely delicious. Cream cheese cookie dough, filled with apricot jam and walnuts, or raspberry jam…another beast entirely!
Rugelach and the cookie variety of kolacky are similar, yes, but distinct. And, yes, there are many things called kolache, kolacky, kolaczki, etc. 
To each according to her tastes. I like both but they’re different things.
I consulted with my mother, and she told me that Mrs. Perry–who was my grandmother’s generation–made her dough with sour cream, and that she made two flavors: prune and apricot. She shook powdered sugar over them.
My mother remembers watching Mrs. Perry cook when she was a child. She had a tin-topped kitchen table, on which she would roll out the dough for flat square Hungarian noodles and the kolachis. I remember being in her kitchen as a very young child. We were always excited when she made kolachis, they were incredibly tender and delicious. Their house had a brass heat grate in the floor, and some of my earliest memories are of staring down it in fascination. Mr. Perry always seemed to be down there doing something, and when I was really little I thought he lived in the basement, like a creature from a fairy tale!
I’ve read a bunch of recipes for the sweet roll version of kolaches. I haven’t made them (yet) but I’ve made similar sweet rolls. They are not recipes for bready, doughy rolls unless you do it wrong. They’re slightly sweet, light rolls, enriched with butter and eggs.
As with any delicious baked good, if you buy an indifferent mass-produced version it probably won’t be good. For example, rugelach are not part of my cultural heritage. I’ve had them a few times, and always wondered what the big deal was. Now, while reading this thread, I’ve Googled recipes. Wait, they’re supposed to be made with BUTTER, and supposed to be light and flaky? No rugelach I’ve ever had was made with butter; they were similar to bandages wrapped around an indifferent filling. I’ve wronged rugelach, all this time.
I’ve had some very good rugelach for purchase but it can be hit or miss.
For a different twist, if you are ever looking for a dinner spot in Philly, do yourself a favor and go to Abe Fisher which serves a modern take on jewish diaspora cooking. When you first sit down they serve you some complimentary savory rugelach that are simply amazing, especially the chicken and schmaltz one.
Dough in the fridge, waiting to be rolled out and cooked tomorrow. So let me point out, for those who might be dieting: 2 cups of flour, half a pound of cream cheese, half a pound of butter. Just sayin’.
Don’t forget the jam! 
Jam is made with fruit. It is a health food B-)
One comment on the recipe: It says to flatten the dough, divide it in three balls, flatten the balls, chill it, roll it out and cut it in squares. Before you chill the dough, you should square off the balls of dough and then flatten them. You’re rolling out squares, so you want to roll out the dough in a rectangle, not a circle.
Are you an engineer, @“Cardinal Fang”? 
Actually, that is a good idea. I wind up re-rolling scraps regardless since whether square or circle when I roll out dough it’s not good about staying in the same shape but your idea would certainly help.
These are outstanding! They are a pastry, not a cookie, made with dried fruit. Texas Monthly recipe here uses apricots, but I’ve had them with a variety of fruits. A little town in Central Texas–West–is known for these little delights. You may remember this is where a fertilizer plant blew up a few years ago, bringing the town and its people into the national spotlight. They lost a number of fire fighters in the explosion.
I take exception to the negative comment upthread. They are quite yummy!
Software engineer, doschicos. Also, I haven’t made the cookies yet but now I’m afraid I should have added salt. The cream cheese is salty, but I always bake with unsalted butter.
@Consolation – you are describing my Czech grandmother’s “kiefli” (sp?) Only prune or apricot, always with powdered sugar, and always fresh and plentiful at her house. She made the apricot jam from her apricot trees. Yum!
@doschicos’ cookies are so delicious. I made some as directed, but they are misbehaving and unfolding themselves, so I also cut some in circles and made them as tarts. These are so, so good.
I found that they weren’t browning at 350, so I cranked up to 375. It may be that my oven is not hot enough.
@ChoatieMom , in my further research, if found that there are also cookies from that region called kiffles or kifflli. Some of them are walnut, and rolled up kind of like rugelach, but others are what you and I remember. 
Anyway, whatever they are called, I found a couple of recipes for them that look like the real thing. They all have a sour cream dough. The first one is the rolled nut type. The last two are the folded squares with prune or apricot.
http://www.geniuskitchen.com/recipe/easy-sour-cream-kifli-121400
https://food52.com/recipes/8089-gram-s-kifli
https://heatherserody.com/best-hungarian-cookies-youll-ever-eat/
@“Cardinal Fang” Sometimes mine pop open but I just fold them back in when out of the oven. Nobody knows but me. Kind of a side effect of flaky pastry I guess. But I do give them a little pinch when folding to try to keep them closed. Glad you find them tasty. It would have made my grandma happy!
What did you choose to fill them with?
I’m using apricot jam. Fitting, because I live in what used to be called the Valley of Heart’s Delight when it was all apricot orchards.
Good call. Apricot is my favorite.