ROSHKY (SLOVAK COOKIES)

Roshky (Slovak Cookies) image

Provided by Acerast

Categories Dessert

Time 3h

Yield 4 dozen

Number Of Ingredients 8

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)

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.