Roszke Aka Nuthorns Recipes
ROSZKE AKA NUTHORNS
Make and share this Roszke aka Nuthorns recipe from Food.com.
Provided by KHLPCOOKBOOK
Categories Dessert
Time P2DT25m
Yield 24-36 Cookies
Number Of Ingredients 11
Steps:
- Cream Eggs and shortening Add sugar-gradually Add flour Add sourcream Melt yeast in 1/4 c.
- warm milk-add to mixture.
- Work dough (add flour if tacky) Refrigerate overnight Take out in morning-let sit for 1/2 hour Work dough Cut in 8 or 9 pieces.
- Work them.
- Roll in balls Let rise 1/2 hour-and roll and cut in squares.
- Spread filling over square and then roll like crescents.
- Let raise 1/2 hour after filled Bake for 20-25 minutes at 350 Roll in powdered sugar when cool.
Nutrition Facts : Calories 440.9, Fat 36.6, SaturatedFat 9.2, Cholesterol 71.8, Sodium 159.5, Carbohydrate 23.6, Fiber 3.1, Sugar 3, Protein 8.9
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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