WALNUT OR FRUIT-FILLED CRESCENT COOKIES (ROSZKE OR ROSKY)
Rosky are flaky crescent-shaped cookies that can be filled with a walnut or fruit filling. There are many recipes, but you'll want to try this one,
Provided by Barbara Rolek
Categories Dessert Cookies & Candy Cake
Time 1h5m
Number Of Ingredients 16
Steps:
- In a large bowl, mix butter, cream cheese, sugar, and vanilla until light and fluffy. Combine flour and baking powder, and add to butter mixture, blending well. Divide dough into 3 pieces, cover with plastic wrap and refrigerate 2 hours or overnight.
- Heat oven to 350 F. Line baking sheets with parchment paper. Dust work surface with equal parts granulated sugar and confectioners' sugar.
- Take one ball of dough out of refrigerator and roll it to 1/8-inch thickness. Using a non-serrated pizza or pastry wheel, cut into 3-inch squares.
- Place a rounded teaspoon of filling at one corner and roll it away from you (no need to tuck in the ends). Place seam side down on the baking sheet and shape into a crescent. Repeat with remaining dough.
- Bake 20 minutes or until edges are lightly brown. Cool completely and store covered. Dust with confectioners' sugar when ready to serve.
- Walnut Filling: In a medium saucepan, combine all ingredients. Cook over low heat just until the butter has melted. Cool before using or store covered in the refrigerator and rewarm slightly when ready to use.
- Apricot or Prune Filling: In a medium saucepan, combine all ingredients. Bring to a boil, lower heat and, stirring occasionally, simmer 8 minutes or until fruit is soft and liquid has been absorbed. Puree and cool. This can be made ahead and stored covered in the refrigerator for up to three months.
Nutrition Facts : Calories 365 kcal, Carbohydrate 38 g, Cholesterol 42 mg, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, Sodium 145 mg, Sugar 25 g, Fat 23 g, ServingSize 36 Rosky (18 servings), UnsaturatedFat 0 g
ROZKY
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.
Provided by Karen..
Categories Dessert
Time 45m
Yield 4 dozen rozky
Number Of Ingredients 8
Steps:
- Cream butter and cream cheese together.
- Add sour cream and mix well.
- Add flour gradually until you have a firm dough.
- Refrigerate overnight.
- Combine filling ingredients.
- If too dry, add a little milk.
- Preheat oven to 350°F.
- Roll out small portions of dough in granulated sugar to about 1/8" thick, about 2 1/2" diameter each.
- Place 1 to 2 tsp of filling in middle of each circle and pinch 2 sides together in the center to seal.
- Bake on cookie sheet for about 15 minutes.
ROSHKY (SLOVAK COOKIES)
The holiday season at DH's Grandparents' house in Chicago was always filled with interesting sweets shared by friends and neighbors from various European heritages. I found this treasure in DH's Grandmother's recipe box. She clipped it from the "Reader's Exchange" of the Chicago Daily News (which published its last edition in 1978). It was submitted by a Mrs. Mikosz and I've shared it here with her careful instructions. There was no yield included so I guessed. Please let me know how many you end up with. (Baking and chilling time are estimated too.)
Provided by Acerast
Categories Dessert
Time 3h
Yield 4 dozen
Number Of Ingredients 8
Steps:
- 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.
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