Roshky (Slovak Cookies)

Recipe by Acerast
READY IN: 3hrs
YIELD: 4 dozen




  • 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.