Today I want to share another classic Polish Christmas cookie. We call them Rocziki but I have seen them called Kolache as well. These are a jelly or nut filled cookie. My recipe is the one we have always used in my family. These are a yeast dough rather than the Americanized version that uses a cream cheese dough.
Soapsmith's Rocziki Cookies3 cups flour
1 stick butter
1/2 cup lard or crisco
1/4 cup sugar
1/2 tsp salt
1 package dry yeast
1/2 cup warm milk and proof
1 large egg
1 tsp vanilla
Fillings of your choice - apricot, strawberry, cherry preserves, poppy seed, ground walnuts with beaten egg whites vanilla and powder sugar to taste etc.
Prepare the fillings - you can use store bought preserves, fillings, homemade jelly. For the nut filling, use finely chopped/ground walnuts or pecans mixed with a beaten egg white, a splash of vanilla and powder sugar to taste. For apricot or other dried fruit, chop dried fruit, add a few tablespoons of water and some sugar cook until soft and mash.
Dissolve yeast in warm (115 degrees) milk and proof
Combine flour, butter, lard, sugar and salt in bowl. Beat at low speed until mixture resembles coarse crumbs.
Stir in 1 egg and vanilla to the yeast mixture. Add milk/yeast mixture to flour mixture. Beat at low speed until well mixed.
Divide dough in half, wrap in plastic wrap and chill overnight.
Roll out dough to 1/8 inch thickness. Roll out with a mixture of powder and granulated sugar or flour. Note, the dough may be a little sticky, if so, work in a little more flour as needed.
Cut dough into 3-inch squares; top each with teaspoon of preserves or nut filling. Bring up 2 opposite corners of each square to center; pinch tightly to seal.
Place 2 inches apart onto cookie sheets. I line mine with parchment paper for best results. Bake 375 for 10-12 minutes or until golden brown. Cool completely. Enjoy!
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Here is the recipe for the newer "modern" version with cream cheese dough rather than the traditional old world yeast dough. This version is easier to work with and is tasty, too.
8 ounces cream cheese (room temp)
1 1/2 cups butter (room temp)
3 cups flour
1/2 teaspoon salt
Combine by hand or you can use a mixer if you prefer.
Flatten into discs and chill the dough a little for easy rolling.
You follow the same directions for fillings etc. Just the dough is different.
I use this recipe for the pecan tassies so it is versatile.
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