Reviewed: Nov. 29, 2007

The recipe I have is slightly different. I got it from my mom and grandma who've been making them since before I born. It's become a tradition in my family. I always use Raspberry or Apricot filling.

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jen20508

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Reviewed: Nov. 29, 2007

I guess this must be an Eastern European recipe! My mother made these cookies for Ukrainian Christmas, and everyone loved them. I lost the recipe, so thank you for sharing it. She called them "rohalyky" (horns)because she rolled the dough into a 12 inch circle, cut it like a pizza into 12 slices, put a teaspoon of jam at the widest end and rolled it towards the narrow end. She sprinkled the top with a mixture of sugar and nuts. They were delicious!

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Tania D.

Cooking Level: Expert

Home Town: Newton, Massachusetts, USA

Living In: Kiev, Kiev (Special City), Ukraine

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Reviewed: Nov. 23, 2007

My dad is from the Czech Republic and I made these for him as a surprise. He loved it and was so happy he immediately emailed my grandma to tell her what I made. Thanks so much for the recipe!! I am giving it 4 stars because he was confused about what they were at first- he is used to them being circular with jam in the center, like a thumbprint cookie. But they were delicious and my whole family loves them! Thanks!

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Jenn

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Reviewed: Nov. 15, 2007

My greatgrandmother made these every year around the holidays. When she passed the tradition died. I am grateful to find this recipe. The only trouble I have is keeping the husband and kids out of the kitchen long enough to get a platter full of them.

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Tawnee

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 25, 2006

These cookies were pretty good! I had a hard time understanding how to shape them around the filling, but I ultimately decided to just bring 2 opposite corners of each square up and over the filling and pinch them together on top. They were pretty and tasted great. I think no matter how you shape them they are likely to be tasty. Great recipe overall.

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trizydlux

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Reviewed: Dec. 18, 2006

I ditched my old recipe for this one. This was the easiest dough that I ever worked with.

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Dec. 1, 2006

Perfection. Used the shot-glass (unfolded) method, just like my Mom used to when I was a kid. I used Solo apricot filling - I could eat them all myself!

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Sweet Dolly

Cooking Level: Expert

Home Town: Warrenville, Illinois, USA

Living In: Lockport, Illinois, USA

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Reviewed: Nov. 15, 2006

Great recipe! Fruit jam also makes a delicious filling for those with nut allergies.

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klzee

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 7, 2005

I have never tried making these myself before and these turned out very well. Recipe was a lot simpler than I thought it would be. Cream cheese, butter and flour. That's it! Second time I made them, I wanted to go for a low fat version and used fat-free cream cheese and low fat butter. Taste was the same but the texture came out a little rubbery. It's an ok sacrifice to enjoy these with a little less guilt that way. I didnt make the walnut filling and just bought canned filling in Poppyseed, Apricot and Rasberry.

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Guiseppe Piscopo

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 19, 2004

This was very good! The walnut filing was great, my husband ate about 15 of these within 15 minutes of them coming out of the oven. My Bohemian family would take these (with the prune filling my grandma always made) and cover them with heavy cream. The walnut filling is much better! :)

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JAHLERS

Cooking Level: Intermediate

Home Town: Brandt, South Dakota, USA

Living In: Leonard, North Dakota, USA

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Reviewed: Aug. 27, 2004

I have wanted to make these for years,but could never find a simple recipe,this is SO good,I used Solo fillings as others did. To save some time I also made some with a shot glass cut out and put a thumb print in it and filled that with the filling,they turn out the same! These are the best!

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MIKEYMAD

Cooking Level: Expert

Living In: Hammond, Indiana, USA

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Reviewed: Jan. 16, 2004

These were delicious and well received. For the filling, I used Solo apricot, poppyseed and cherry. The dough was so easy to work with-it didn't dry out and was very forgiving (my 1- and 3-year olds even helped!). Like the previous reviewer, I cut out rounds and then pinched two sides together. It took me one round to figure out exactly how much filling and how tightly to pinch so that it all looked perfect, but even the ones where the filling sightly oozed or the top separated tasted great. It took a long time, and because of the small circles I did, it made at least twice the four dozen expected. However, it really was well worth it. My Polish mother and grandmother loved them!

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vegcook4six

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Reviewed: Apr. 29, 2003

Every year at Christmas time my Polish great grandmother would make these. This is the closest I have found to her recipe. My grandma would make them round however. I find that the smaller you make these, the less time you bake them, and the moister they come out. I suggest using a shot glass (dip the rim of the glass in flour to prevent sticking). Fill with your choice of filling and fold 2 sides in towards the center (pinch to secure) or even just leave them flat. Either way these little beauties come out perfect every time.

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DREAHAAS

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Reviewed: Apr. 19, 2002

My husband could not get enough of these. I used different fillings also such as apricot and raspberry. Delicious!

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LTISONE

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Cookeville, Tennessee, USA

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Reviewed: Jan. 2, 2002

WONDERFUL!!! These were delicious. They were easier to make than the roll out cookies I usually make. I got SO MANY compliments on them when I added them to my holiday treat baskets, that I'm sure I'll make them again.(Before Christmas rolls around again though.)

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ANISSA925

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: Aurora, Illinois, USA

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Reviewed: Nov. 21, 2001

I just made these this afternoon as a suprise for my husband (he is 1/2 Czech). They turned out great! He said they looked store bought. I used apricot filling instead of the poppyseed. If you make both the fillings - cut back the walnut version to half - I had a ton of the walnut mixture leftover. Worth the 3 hours it took to make these - they will be on the annual christmas cookie list. Thanks for a yum-yum receipe!

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LAURAMA

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Reviewed: Nov. 15, 2001

They're just like the ones my Grandmother from Czechoslovakia use to make. She never learned to write in English, so I wasn't able to reproduce those wonderful little cookies until now. I'm teaching my 11 yo niece and 7 yo daughter to make them so they too can carry on a tradition.

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RBLEVINS

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