December 14, 2024 | Posted in:

Traditional Slovakian cookies with a handwritten recipe card.

Slovakian Roshky (“Rushki”)


Submitted by: Sarah
Recipe origin: Slovakia / Minnesota

Roshky (spelling varies) is probably the most special recipe in our book. It was handed down from our matriarch, who died a few years ago, and her family was from Slovakia. Roshky are Slovak cookies and our family makes them every Christmas; it’s one of our traditions.

6 c. flour
1 lb butter
2 Tbsp. sugar
2 tsp salt
6 egg yolks
1 1/2 c. milk
1 pkg yeast

Filling:
10 oz walnuts, ground fine in food mill or processor
1 c. sugar
6 egg whites
Powdered sugar and flour for rolling dough

In a large bowl, mix sugar, flour and salt. Cut in butter with a pastry blender. In a separate bowl, dissolve yeast packet in lukewarm milk. Add slightly beaten egg yolks, reserving egg whites in refrigerator for filling, to the milk. Stir into dry ingredients. Knead in a little flour to make the dough smooth and not so sticky. Cover and refrigerate overnight. When ready to make filling, set out egg whites so they are room temperature before beating. Grind nuts finely. Place ½ to ¾ of egg whites in a bowl. Beat the egg whites with a mixer, gradually add 1 c. sugar while beating egg whites until stiff. Fold the nuts in. If too thick, add more egg white.

Preheat oven to 350°. Use a small amount of flour to work a snowball size piece of dough until smooth and elastic. Use equal parts of powdered sugar and flour on the rolling surface and rolling pin as this helps keep the dough from getting tough. On a cutting board, roll into thin squares and then use a sharp knife to cut the dough into 3″ rectangles. Thinner is better, you may want to then roll the individual pieces a bit. Spread a ½- 1 teaspoon of filling in the center of each piece. Roll up the dough, shaping into crescents and press to seal the ends. Place on a lightly greased cookie sheet. Place seam down to help hold the filling. Bake about 10 minutes, or until lightly browned.

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February 1, 2022 | Posted in:

Ultimate chocolate chip cookie

The very best oatmeal chocolate chip cookies

If you are looking for the ultimate oatmeal chocolate chip cookie, look no further. This is the perfect family recipe. They are chewy and moist and will not last 24 hours, promise! I’ve played around with different ways to incorporate the butter, and have come up with the fastest cookie method ever by simply melting the butter. No stand mixer, no creaming, and it all gets made in one bowl. Yup, one bowl moist delicious cookies you definitely need to make. You will want to create your own cookbook of cookie recipes once you know this recipe!

Ingredients

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup melted salted butter
1 egg
1/2 tsp vanilla
1 cup flour
1 cup oats
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup milk chocolate chips

Instructions

Melt the butter completely.
In a mixing bowl, mix sugars, then pour in melted butter and whisk for a few minutes. Add the egg and mix for a few minutes. Add vanilla.
Dump flour, oatmeal, salt, baking powder and soda on top of mixture, and mix with a spatula until mixed. Add chocolate chips and mix.
Refrigerate dough 30 minutes min- I usually cool it for an hour or so.
Heat oven to 350.
Using a cookie scoop or spoons, spoon dough onto parchment lined cookie sheet, about 1 1/2″ apart.
Bake 10 minutes. When the cookies come out, slam the sheet down onto the counter to flatten the cookies. This makes them extra chewy.
Let cool and move to a rack.

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April 15, 2019 | Posted in:

Whoopie pies

Ingredient list

1/2 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
1 3/4 c. flour
1/2 c. cocoa
1 1/4 tsp. baking soda
1/8 tsp. salt
1 c. buttermilk
Creme Filling:
1/4 c. butter
1/4 c. shortening
1 c. marshmallow creme
1 1/2 tsp. vanilla
1 1/4 c. confectioners’ sugar
Instructions

Cream shortening and sugar. Add egg and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Add alternately with buttermilk to creamed mixture. Drop by tablespoons 2″ apart onto lightly greased cookie sheet. Bake at 375º for 8 -10 minutes or until cookie springs back when touched lightly in center; cool. Prepare creme filling: cream butter and shortening. Gradually beat in 1 c. marshmallow creme. Blend in vanilla and confectioners’ sugar. Beat to spreading consistency. Spread bottom of one cookie with 1 tablespoon of filling. Cover with second cookie.

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April 14, 2019 | Posted in:

Jam Cookies

baking stuff
Ingredient list

1 c. butter
1/2 c. sugar
1/2 c. Karo Dark corn syrup
2 eggs, separated
2 1/2 c. sugar
2 c. chopped nuts
jam
Instructions

In bowl, with mixer at medium speed, beat butter and sugar until smooth. Beat in Karo and egg yolks. Stir in flour. Chill. Shape into 1″ balls. Dip into egg whites, slightly beaten. Roll in nuts. Place 2″ apart on greased cookie sheet. With thumb, make indentation in center of each cookie. Bake in 325º oven 20 minutes or until golden. Fill with jam. Cool. Makes 4 dozen.

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April 13, 2019 | Posted in:

Peanut Butter Fudge

Ingredient list

2 cups white sugar
2 cups packed brown sugar
2 tablespoons butter
1 – 16 oz. jar of chunky peanut butter
1 – 8 oz. jar of marshmallow fluff
Instructions

Butter 9″ x 13″ baking pan.
Over medium heat in a heavy 3 quart sauce pan put:
2 cups white sugar, 2 cups packed brown sugar, and 2 tablespoons butter.
Stir constantly with a wooden spoon until completely dissolved.
Slowly increase heat until mixture comes to a rolling boil.
Stir constantly for 3 minutes.
Remove from heat.
Add jar of chunky peanut butter and jar of marshmallow fluff.
Mix thoroughly and pour into greased baking pan.
Cool before cutting.

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March 30, 2019 | Posted in:

Blond Brownie Recipe For Your Personalized Cookbook

Ingredient list

1/4 c. butter or margarine
1 c. brown sugar
1 egg
3/4 c. flour
1 tsp. baking powder
1 tsp. vanilla
1/2 c. nuts and/or chocolate bits, if desired
Instructions

Melt butter or margarine in a saucepan. Add brown sugar and let cool before adding egg, flour, baking powder and vanilla. Add nuts and/or chocolate chips, if desired. Mix all together and bake in a square pan in 350º for 28-30 minutes.

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February 27, 2019 | Posted in:

Chocolate Toffee Bar Recipe For Your Family Cookbook

Chocolate_Chips-1Ingredient list

2 1/3 c. flour
2/3 c. light brown sugar, packed
3/4 c. butter
1 egg, slightly beaten
2 c. Semi-Sweet Chocolate Chips, divided
1 c. coarsely chopped pecans
1 (14 oz.) can sweetened condensed milk (not evaporated)
1 3/4 c. SKOR English Toffee Bits (l like the milk
chocolate toffee bits)
Instructions

Preheat oven to 350 degrees. Grease (PAM) and 13 x 9″ pan.

Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mixing well. Stir in 1 1/2 c. chocolate chips and nuts; set aside 1 1/2 c. of mixture.

Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; top with 1 1/2 c. toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 c. chocolate chips over top.

Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 c. toffee bits. Cool completely in pan on wire rack. Cut into bars.

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February 24, 2019 | Posted in:

Big batch cookies, or 10 cup cookies

Ingredient list

1 Cup Butter or Margarine
1 Cup Peanut Butter
1 Cup White Sugar
1 Cup Brown Sugar
~Cream Butter or Margarine with Peanut Butter & Sugars
~Add 2 eggs, mix well
~.1 Cup Flour, 1 teaspoon baking soda; 1/2 teaspoon baking powder;
~1 Cup Oatmeal
~1 Cup Coconut
~1 Cup Butterscotch Chips
~1 Cup Chopped Walnuts
Instructions

~Cream Margarine,(or Butter) Peanut Butter, & Sugars
~Add Eggs, mix well
~Mix together: Flour, baking soda, baking powder,
Oatmeal- add to creamed mixture
~Stir in: Coconut, Chocolate Chips, Butterscotch Chips, Cut Chopped Walnuts

Heat Oven to 350`

Place heaping tablespoon of dough on greased baking sheet. Makes about 6 dozen cookies

Bake for 10-12 minutes

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July 18, 2016 | Posted in:

Chocolate Chip & Walnut Ice Cream Sandwiches For Your Recipe Book

Cookies_Ice Cream Sandwich_1

Cookies_Ice Cream Sandwich_2

Cookies_Ice Cream Sandwich_3
Prep Time: 15 mins.
Total Time: 30 mins.

Ingredients

1 cup butter, softened
½ cup sugar
½ cup brown sugar
2 eggs
1 tsp vanilla extract
3 cups flour
½ tsp salt
1 tsp baking powder
½ tsp baking soda
2 cups chocolate chips

Preparation Instructions

1. Preheat oven to 350F. Line two baking sheets with parchment paper.
2. Beat butter and sugar together in a large bowl. Beat in eggs, one at a time. Mix in vanilla.
3. In a separate bowl mix together flour, salt, baking powder and baking soda. Stir into butter and sugar mixture until combined. Mix in chocolate chips and walnuts.
4. Using an ice cream scoop (about 1/3 cup scoop), scoop batter onto prepared baking sheet, spacing 2-3-inches apart. Bake for 12-15 minutes, until golden brown at the edges. Remove to a rack to cool completely.
5. Sandwich cookies with a big scoop of your favorite ice cream.

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January 29, 2014 | Posted in:

Madeleines

These buttery treats are half way between a cake and a cookie. They were made famous by the french writer Proust, who is whisked away to his childhood by the their heavenly taste. In the “madeleine incident”, as it’s known to the literati, they are remembered as being dunked in linden tea, although I think coffee would work just as well! If you can’t get your hands on a madeleine pan, the bottom of a muffin tin makes tiny little cakes that are just as good!
madeleines

Ingredients

2 eggs
10 tbsp melted butter
2/3 cup sugar
1 cup flour
grated zest from half a lemon
pinch of salt

Preparation

Preheat the oven to 375.
Whisk the egg in a bowl. Slowly add the melted butter and whisk until blended. Add the sugar and mix for about a minute.
Add the vanilla and lemon zest. Mix.
Add the flour and pinch of salt and mix until smooth.
Bake 12-15 minutes, depending on which pan you are using.

Thank you to my friend Nancy Wigston for sharing her recipe!

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