2 Reviews

These are delicious and the directions were so much clearer than in the old slovak-american cookbook that I used last time!

Cooking them for 20 minutes on the top rack of the oven made the bottoms quite dark. I am cooking them for closer to 15minutes and they are perfect. I was able to get 4 1/2 dozen cookies out of one batch.

I did not make the nut filling. I bought a jar of apricot filling to use b/c that is what my husband's grandmother always used. And I also folded the two corners in and not like a log (I've never seen it done that way before). I do have problems with the corners unsticking while baking, even if I use the water to glue them. If anybody has any advice for that please share!

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dharmabean December 23, 2010

We've had the discussion about how to shape these for years. I was taught to roll them like a jelly roll, but hen mine always came out looking like dead baby seals. Recently we had a very ethnic cookie sale in our very Eastern European town(home to Pierogifest), and a friend made 1200 in two hours (with about 5 helpers) by using the 2 inch square with corners folded. Her secret for speed was to shape the dough into something resembling a long stick of butter, then chilling thoroughly, and cutting about 1/2 inch potions and rolling each. In my family's tradition, grated orange peel, or a touch of cinnamon is added to the nut filling.

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Gigi #23 December 20, 2012
Roshky (Slovak Cookies)