Roczki Cookies (Kolacky)

 

Made with a tender, yeasted dough rolled up in a cigar shape with a simple, lemony, ground nut filling

Prep Time30 mins

Cook Time15 mins

Rise Time10 hrs

Total Time10 hrs 45 mins

Course: Cookie                

Cuisine: Slovakian         

Servings: 225 cookies

A little background info on this cookie from the author of the recipe on the web page "Saving Room For Dessert."                            

This amazing recipe came to me from 93 year old Annie Roy of Chicago, Illinois.  Annie is the first daughter of Slovak immigrants and a lifelong resident of the Chicago area.  Annie’s daughter, Rita, is my husband’s sister-in-law and our favorite adventure travel-mate!

While growing up, Annie worked in the family grocery store and started baking and cooking for the family as a teenager.  Annie learned to make Roczki Cookies (Kolacky) while helping her mother and has been making these cookies every Christmas since.  Annie got married, started a family and continued baking and sharing Roczki cookies with family and friends (although war rationing curtailed sugar and butter availability.)  These cookies are the favorite Christmas treat among the entire extended family.

It is recommended to cut this recipe in half, unless you want to spend the whole day in the kitchen EVEN if you have to waste a 1/2 egg to do it. 

Ingredients

For the dough:

• 2 packages active dry yeast, (two 1/4 ounce packages or 4 1/2 teaspoons total)
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 6 ½ to 7 cups unbleached all-purpose flour
• ½ teaspoon salt
• 1 pound unsalted butter, cut into 1-inch pieces
• 1 large egg
• 3 egg yolks

For the nut filling:

• 1 pound pecans, ground fine
• 1 ½ teaspoons pure vanilla extract
• zest of 1 lemon
• ½ cup fresh squeezed lemon juice
• 1 cup granulated sugar
• 3 egg whites

For rolling out the dough:

• 2 +/- additional cups of granulated sugar to roll out the dough
• 3 egg whites lightly beaten, mixed with 1 teaspoon water for brushing on top of the cookies before baking.

Instructions

• Line an 8x8-inch baking pan with parchment or wax paper. Make sure the paper hangs over the sides of the pan.

To make the dough:

• Dissolve the yeast in 1/2 cup warm water.
• In the bowl of a stand mixer fitted with the paddle attachment, add the flour, salt, and chunks of butter. Mix until crumbly.
• In a small bowl, whisk together the egg, egg yolks, cream and vanilla. Make a well in the center of the flour mixture and add yeast, and the cream and eggs. Fit the dough hook on the stand mixer and blend until the dough comes together and is smooth.
• Press the dough into the prepared pan and cut it into 9 equal sized pieces. Cover and refrigerate the dough for at least 8 hours or overnight.
• The prepared unbaked dough may be frozen or stored in the refrigerator for up to a week before baking. Or you may bake a few batches at a time as needed or when time allows.

To make the filling:

• In a medium mixing bowl, combine the ground nuts, lemon juice, vanilla, and lemon zest. 
• In a separate clean bowl with clean beaters, whip the egg whites until soft peaks form. 
• Alternate adding the sugar and egg whites to the nut mixture until all is incorporated. 
• Add more sugar or lemon juice if needed to taste. Do not over mix. Set aside.

To make the cookies:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• Fill a small, flat bowl with 1/2 cup granulated sugar. This will be used for rolling the cookies.
• Remove one square of the chilled dough, leaving the rest in the refrigerator. 
• Dust a clean work surface with granulated sugar. 
• Roll out the dough to a 10x10 inch square. 
• Using a rolling pastry cutter, cut the dough evenly into 2x2 inch squares.
• Spread about 1 teaspoon of the nut filling onto each square leaving one end clean (about 1/3 of the dough square). Roll into a cigar shape. 
• Using your finger or a small brush, spread a little of the egg white wash mixture down the clean side of the dough, press to seal. Brush the outside of the cookie with additional egg white and then lightly roll in granulated sugar. Place seem side down on the prepared baking sheet. Continue rolling until you fill the pan.
• Bake the cookies for 12 to 15 minutes or until light brown. Dust cooled cookies with powdered sugar just before serving. Store in an airtight container.

Notes

I recommend cutting the recipe in half unless you need 225 cookies.

Changes from the original recipe I received:

1. Annie's original recipe calls for one package of yeast instead of the two that was typed on my copy. After trying my cookies, Annie preferred the puffier dough so much, they're going to make Roczki with two packages of yeast next time. Yeah! A happy accident.

2. Vanilla has been added to the dough and filling not originally on my recipe copy.

3. The original recipe called for half butter and half margarine. I tested with all butter.

4. I tested making apricot bowties but due to the added yeast in my dough, they would not stay together and puffed up bigger than they should. I only tested one batch with the apricot filling (Solo brand) and didn't take photos.

5. Annie brushes melted butter on top of her cookies before baking. I tested this method and also tried brushed on egg whites. In addition I tested baking the cookies without either. My preference is a lightly brushed on egg white wash. The cookie bakes up with a nice thin crust and soft puffy middle.

6. The original recipe I received called for the (9) dough pieces to be rolled into 10x14-inch rectangles, then cut into 2x2-inch squares. I found the dough to be too thin, and at those calculations, the recipe will make 315 cookies. I rolled the dough into 10x10-inch squares and ended up with 225 cookies.

7. The prepared unbaked dough may be frozen or stored in the refrigerator for up to a week before baking. Or you may bake a few batches at a time as needed or when time allows.

Source: https://www.savingdessert.com/roczki-cookies-kolacky/