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    You are in: Home / Recipes / Roshky (Slovak Cookies) Recipe
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    Roshky (Slovak Cookies)

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    2 Total Reviews

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    • on December 23, 2010

      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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    • on December 20, 2012

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Roshky (Slovak Cookies)

    Serving Size: 1 (1123 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1382.3
    Calories from Fat 931
    Total Fat 103.5 g
    Saturated Fat 45.1 g
    Cholesterol 184.3 mg
    Sodium 497.5 mg
    Total Carbohydrate 101.1 g
    Dietary Fiber 5.2 g
    Sugars 26.8 g
    Protein 20.4 g


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