Roczki (Kolacky

• Vegetarian

• Produce

  • 1 Lemon, Zest of

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Lemon juice, Fresh Squeezed

• Baking & Spices

  • 2 packages Active dry yeast
  • 6 1/2 cups All-purpose flour, unbleached
  • 1 cup Granulated sugar
  • 2 cups Granulated sugar to roll out the dough
  • 1/2 tsp Salt
  • 2 1/2 tsp Vanilla, pure

• Nuts & Seeds

  • 1 lb Pecans, fine ground

• Dairy

  • 1 lb Butter, unsalted
  • 1 cup Heavy cream

Found on savingdessert.com

Description

Ingredients

• For the dough:
• 2 packages active dry yeast (two ¼ ounce packages or 4½ teaspoons total)
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream
• 6½ to 7 cups of unbleached all-purpose flour
• ½ teaspoon salt
• 1 pound of unsalted butter, cut into 1-inch pieces.
• 1 large egg
• 3 egg yolksFor the nut filling:
• 1 pound pecans, ground fine
• 1½ teaspoons pure vanilla extract
• zest of 1 lemon
• ½ cup fresh squeezed lemon juice
• 1 cup granulated sugar
• 3 egg whitesFor rolling out the dough:
• 2 (+/-) additional cups of granulated sugar to roll out the dough
• 3 egg whites lightly beaten, and mixed with 1 teaspoon water for brushing on top of the cookies before baking.

Directions

• 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 ½ 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.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 ½ 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 ⅓ 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.