Roshky (Slovak Cookies)
Ready In: 3 hrs
Yields: 4 dozen
Ingredients
- 1⁄2 lb butter
- 1⁄2 lb cream cheese
- 2 1⁄2 cups cake flour
- 1⁄2 lb walnuts, ground
- 1⁄2 cup sugar
- milk, or (for moistening)
- egg white, beaten (for moistening )
- confectioners' sugar (for rolling and for dusting)
Directions
- Cream together thoroughly the butter and cream cheese.
- Blend in the flour.
- If mixture is sticky add a little more flour until the dough is easy to handle.
- Divide dough into four equal balls; flatten, then wrap each in waxed paper and chill thoroughly.
- To make filling, mix together walnuts and sugar, adding enough milk or beaten egg white to make a paste-like mixture.
- One at a time, roll out each chilled piece of dough (use confectioner's sugar for rolling as you would use flour in making pastry), until a little thinner than pie dough.
- Cut into 2-inch squares.
- Put 1/2 teaspoon filling in the middle of each square.
- Roll up. Seal ends. (Mrs. Mikosz does not say if you are to roll them end-to-end like a log or corner-to-corner. I remember seeing many corner-to-corner cookies so will try both and see how they turn out - please let me know what you do too).
- With a fork, dipped in confectioner's sugar, shape into cresents.
- Bake in a preheated 375F oven, on ungreased cookie sheets, for 20 minutes, or until golden. (dharmabean shared that 15 minutes was enough in her oven - see her review).
- Cool on rack.
- Sift confectioner's sugar over the tops.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off