Roshky (slovak Cookies)

Total Time: 2 hrs 50 min Preparation Time: 50 min Cook Time: 2 hrs

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 , beaten (for moistening )
• confectioners' sugar (for rolling and for dusting)

Recipe

• 1 cream together thoroughly the butter and cream cheese.
• 2 blend in the flour.
• 3 if mixture is sticky add a little more flour until the dough is easy to handle.
• 4 divide dough into four equal balls; flatten, then wrap each in waxed paper and chill thoroughly.
• 5 to make filling, mix together walnuts and sugar, adding enough milk or beaten egg to make a paste-like mixture.
• 6 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.
• 7 cut into 2-inch squares.
• 8 put 1/2 teaspoon filling in the middle of each square.
• 9 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).
• 10 with a fork, dipped in confectioner's sugar, shape into cresents.
• 11 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).
• 12 cool on rack.
• 13 sift confectioner's sugar over the tops.