Roshky: A Taste of Slovak Tradition, Handed Down Through Generations

The holiday season at my partner’s grandparents’ house in Chicago was always a delightful whirlwind of sweet aromas, a testament to the rich tapestry of European heritages that surrounded them. Neighbors and friends would generously share their cherished confections, each one a story in itself. It was during one such festive gathering that I stumbled upon a true treasure, tucked away in DH’s grandmother’s well-worn recipe box. This gem, clipped from the “Reader’s Exchange” of the Chicago Daily News (a publication that bid farewell in 1978), was submitted by a Mrs. Mikosz. With her meticulous instructions preserved, I’ve brought her delightful Roshky to life. The original recipe lacked a yield, so I’ve made an educated guess, but I’m eager to hear from you about how many delightful cookies your efforts produce. Both baking and chilling times are also estimates, allowing for the subtle variations that make home baking so wonderfully personal.

Roshky: Recipe Snapshot

• Prep Time: Approximately 30 minutes, plus chilling time
• Cook Time: 20 minutes per batch
• Total Time: Approximately 3 hours (including chilling)
• Servings: Varies by cookie size
• Yield: Approximately 4 dozen
• Dietary Type: Vegetarian

Ingredients: The Heart of Roshky

Gathering these simple yet essential ingredients is the first step in crafting these delicate Slovak cookies. The combination of rich butter and cream cheese forms a tender, flaky dough, while the walnut filling offers a delightful nutty counterpoint.

• 1/2 pound butter, softened
• 1/2 pound cream cheese, softened
• 2 1/2 cups cake flour, plus more for dusting
• 1/2 pound walnuts, finely ground
• 1/2 cup sugar
• Milk or beaten egg white, for moistening the filling (as needed)
• Confectioners’ sugar, for rolling the dough and for dusting the finished cookies

Ingredient Notes:

• Cake flour is recommended for its lower protein content, which results in a more tender dough. If cake flour is unavailable, you can substitute with all-purpose flour, but the texture might be slightly chewier.
• The walnuts should be finely ground to create a paste-like filling. You can achieve this by pulsing them in a food processor or by using a fine grater. Be careful not to over-process, or they can turn into a paste.
• The milk or beaten egg white is used to bind the walnut and sugar mixture. Start with a small amount and add more as needed until you achieve a thick, spreadable paste.

Equipment You’ll Need

While Roshky doesn’t require any overly specialized equipment, having these items on hand will make the process smoother:

• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Waxed paper
• Rolling pin
• Sharp knife or pizza cutter
• Small bowl (for the filling)
• Baking sheets
• Wire cooling rack
• Fork
• Sifter (for confectioners’ sugar)

Crafting Your Roshky: Step-by-Step

The process of making Roshky is a gentle unfolding, requiring patience and a touch of care. Each step builds upon the last, culminating in a beautiful and delicious cookie.

1. Cream the Base: In a large mixing bowl, cream together the softened butter and cream cheese until thoroughly combined and smooth. This forms the rich foundation of your cookie dough.
2. Incorporate the Flour: Gradually blend in the cake flour until a cohesive dough forms. Be careful not to overmix, as this can toughen the dough.
3. Adjust Dough Consistency: If the mixture feels too sticky to handle, add a little more cake flour, a tablespoon at a time, until the dough is easy to manage. The goal is a pliable dough that won’t cling excessively to your hands or work surface.
4. Chill the Dough: Divide the dough into four equal balls. Flatten each ball into a disc, then wrap each one securely in waxed paper. Chill the dough thoroughly in the refrigerator. This step is crucial for making the dough easier to roll and shape. Allow at least 2 hours for proper chilling.
5. Prepare the Walnut Filling: While the dough is chilling, mix together the ground walnuts and sugar in a small bowl. Add enough milk or beaten egg white, a little at a time, to create a thick, paste-like mixture. It should be cohesive enough to hold its shape but not too dry or crumbly.
6. Roll Out the Dough: Once the dough is well-chilled, take one ball at a time. Roll out each piece of chilled dough on a lightly floured surface. Use confectioners’ sugar for rolling as you would use flour when making pastry. Roll the dough to a thickness a little thinner than standard pie dough.
7. Cut the Dough: Using a sharp knife or pizza cutter, cut the rolled-out dough into 2-inch squares. Aim for uniform sizes so that your cookies bake evenly.
8. Fill the Squares: Place approximately 1/2 teaspoon of the walnut filling in the center of each dough square.
9. Shape the Cookies: This is where Mrs. Mikosz’s instructions leave a delightful touch of mystery! You can roll up the dough in two ways:
   • End-to-end like a log: Bring the two opposite sides of the square together and pinch to seal.
   • Corner-to-corner: Bring two opposite corners together to meet in the middle, then pinch to seal.
     Both methods are charming and yield lovely results. Don’t worry about perfection; the rustic nature of these cookies is part of their appeal.
10. Create the Crescent Shape: Once rolled, dip a fork in confectioners’ sugar and gently press it along the seam of the rolled cookie to help seal it. Then, shape the cookies into crescents by gently curving them.
11. Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Place the shaped Roshky on ungreased cookie sheets. Bake for 20 minutes, or until the cookies are lightly golden brown. Keep an eye on them, as oven temperatures can vary. Some bakers have found that 15 minutes is sufficient in their ovens.
12. Cool Down: Carefully remove the baked cookies from the baking sheets and cool them completely on a wire rack. This allows the cookies to firm up and prevents them from becoming soggy.
13. The Finishing Touch: Once the Roshky are entirely cool, sift confectioners’ sugar generously over the tops. This not only adds a touch of sweetness but also gives them a beautiful, festive appearance.

Expert Tips & Tricks for Perfect Roshky

• Chilling is Key: Don’t be tempted to rush the chilling process. Properly chilled dough is significantly easier to work with, preventing tears and ensuring cleaner cuts. If the dough becomes too soft while you’re working with it, pop it back in the refrigerator for a few minutes.
• Flour for Rolling: When rolling out the dough, use confectioners’ sugar sparingly. Too much will make the dough dry, while too little can cause sticking. The goal is to create a non-stick surface.
• Filling Consistency: The walnut filling should be moist enough to hold together but not wet. If it seems too dry, add a tiny bit more milk or egg white. If it’s too wet, add a few more finely ground walnuts.
• Uniformity: While perfect uniformity isn’t essential for rustic cookies, try to make your squares and your filling portions as consistent as possible for even baking.
• Baking Time: As Mrs. Mikosz’s recipe hints, oven temperatures can be tricky. It’s always best to check your cookies a few minutes before the suggested baking time. Look for a delicate golden hue. Overbaking can make them hard.

Serving and Storage Suggestions

Roshky are best served at room temperature, allowing their delicate flavors and textures to shine. They are delightful on their own with a cup of coffee or tea, or as part of a larger dessert spread.

• Serving: Arrange the confectioners’ sugar-dusted Roshky on a festive platter. They are a charming addition to holiday cookie tins, afternoon tea, or any occasion that calls for a touch of homemade goodness.
• Storage: Once completely cooled, store Roshky in an airtight container at room temperature. They will stay fresh for up to a week. If you live in a humid environment, you might want to add a small food-safe silica gel packet to the container to absorb excess moisture.
• Freezing: Roshky freeze exceptionally well. You can freeze them either before or after baking.
  • Unbaked: Shape the cookies, place them on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
  • Baked: Ensure they are completely cool, then store them in a freezer-safe container for up to 3 months. Thaw at room temperature.

Nutritional Information (Approximate per cookie)

Nutrient	Amount per Serving	% Daily Value
Calories	138	7%
Total Fat	10.4 g	13%
Saturated Fat	4.5 g	23%
Cholesterol	18.4 mg	6%
Sodium	50 mg	2%
Total Carbohydrate	10.1 g	4%
Dietary Fiber	0.5 g	2%
Sugars	2.7 g	5%
Protein	2.0 g	4%

Note: Nutritional information is an estimate and can vary based on ingredient brands and precise measurements.

Variations & Substitutions

While the classic Roshky recipe is delightful as is, here are a few ideas for creative twists:

• Nut Variations: While walnuts are traditional, you could experiment with finely ground pecans or almonds for a slightly different nutty flavor profile.
• Citrus Zest: For a bright, fresh note, consider adding a teaspoon of finely grated lemon or orange zest to the walnut filling.
• Cocoa Powder: For a chocolate lover’s delight, add 1-2 tablespoons of unsweetened cocoa powder to the walnut filling. This will create a lovely chocolate-walnut combination.
• Spice it Up: A pinch of ground cinnamon or nutmeg added to the filling can lend a warm, comforting spice to your Roshky.

Frequently Asked Questions

Q: Can I use all-purpose flour instead of cake flour?
A: Yes, you can, but the texture of the cookies may be slightly chewier. Cake flour is preferred for its tender crumb.

Q: How do I prevent my Roshky from spreading too much during baking?
A: Ensure your dough is thoroughly chilled before rolling and shaping. Overmixing the dough can also contribute to spreading.

Q: My walnut filling seems too dry. What should I do?
A: Add a very small amount of milk or beaten egg white, a half-teaspoon at a time, until it reaches a paste-like consistency that holds together.

Q: Can I make the dough ahead of time?
A: Yes, the dough can be made and chilled for up to 2-3 days. Just ensure it’s well-wrapped to prevent it from drying out.

Q: How long do the baked Roshky keep?
A: Stored in an airtight container at room temperature, they should remain fresh for about a week.

A Taste of Home, Baked with Love

Roshky are more than just cookies; they are edible memories, a connection to a heritage passed down through loving hands. Mrs. Mikosz’s recipe, unearthed from a bygone era of Chicago’s culinary landscape, offers a tangible link to those traditions. I encourage you to embrace the simple joy of creating these delicate crescent cookies. As you roll, fill, and shape them, imagine the conversations and laughter they’ve witnessed over the years. Share them with loved ones, savor them with a warm beverage, and let the comforting taste of Roshky transport you to a place of cozy kitchens and cherished moments. And please, do share your own experiences and any yield numbers you discover – the joy of baking is always amplified when shared!