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    You are in: Home / Recipes / Rozky Recipe
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    Rozky

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Karen=^..^='s Note:

    This is a Slovakian cookie recipe I got from a women's club cookbook. I am always looking for new cookie recipes and this sounds like a winner. Chill time not included in time.

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    Ingredients:

    Yield:

    dozen r ...

    Units: US | Metric

    Filling

    Directions:

    1. 1
      Cream butter and cream cheese together.
    2. 2
      Add sour cream and mix well.
    3. 3
      Add flour gradually until you have a firm dough.
    4. 4
      Refrigerate overnight.
    5. 5
      Combine filling ingredients.
    6. 6
      If too dry, add a little milk.
    7. 7
      Preheat oven to 350°F.
    8. 8
      Roll out small portions of dough in granulated sugar to about 1/8" thick, about 2 1/2" diameter each.
    9. 9
      Place 1 to 2 tsp of filling in middle of each circle and pinch 2 sides together in the center to seal.
    10. 10
      Bake on cookie sheet for about 15 minutes.

    Ratings & Reviews:

    • on December 04, 2006

      15

      Makes alot of dough, I doubled filling recipe and still ran out. I used less than one tsp. of filling, pinching circles did not work, they blew apart flat. I tried making them into cresent shapes and filling still blew out. I would cut back brown sugar in filling as rolling then in sugar makes the too sweet. I don't think I will be making these again. Very time consuming as well.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rozky

    Serving Size: 1 (1982 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2239.9
     
    Calories from Fat 1473
    65%
    Total Fat 163.7 g
    251%
    Saturated Fat 80.9 g
    404%
    Cholesterol 344.2 mg
    114%
    Sodium 1094.5 mg
    45%
    Total Carbohydrate 173.4 g
    57%
    Dietary Fiber 7.6 g
    30%
    Sugars 59.4 g
    237%
    Protein 30.0 g
    60%

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