Kolaczki or Polish Rogaliki?

When you are raised in a family with Polish background, you are privy to the most wonderful delicacies.  This, was my favorite!  I have fond memories of sneaking out of my bed at wee hours of the morning, carefully grabbing a handful of these horned cookies and running back to my bed, praying the whole time that I wouldn’t get caught.  Unbeknownst to me at the time, my mother was well aware of my doings as I was leaving a trail of powdered sugar across the counter top :)

Recently, I did a search on this cookie, only to find that it was called Rogaliki.  I have always know this cookie as Kolaczki, and it’s difficult for me to change the name this late in the game.  If there is anyone visiting with Polish history and knows the true name of this cookie, I would appreciate your input.

Kolaczki or Polish Rogaliki?

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 90-100 Cookies
  • Difficulty: hard

Ingredients:

  • 1 cup Vegan Butter, softened
  • 2 egg yolks
  • 1/2 pint Vegan Sour Cream
  • 4 cups Sweet White Rice Flour
  • 1/4 tsp sea salt
  • 1 tsp gluten free Vanilla
  • Baker Poppy Seed Filling
  • or
  • Nut Filling
  • 1 lb ground walnuts
  • 2 unbeaten egg whites
  • 1 juice of lemon
  • 1 tsp gluten free vanilla
  • 1 cup sugar
  • oven 350 degrees F
  • Powdered Sugar

Directions:

  1. In a large bowl, combine softened butter, egg yolks, vegan sour cream, salt, an gluten free vanilla.

  2. Slowly add the Sweet White Rice flour, one cup at a time, until mixture is of dough consistency.

  3. Shape dough into balls the size of a walnut, cover, and place in refrigerator for approximately 1 hour.  You just want to have a slight chill on the dough.

  4. If you are using a nut filling, prepare listed ingredients and set aside.

  5. When dough is chilled, prepare cutting board by sprinkling gluten-free all purpose flour.  Roll each ball out as thin as possible.

  6. Carefully spread a thin layer of either nut or poppy-seed filling.  Do not go to edges of dough.  It is best to leave approximately 1/16 inch at edge.

  7. Begin to roll each cookie towards you, tapping in the ends and carefully pulling outwards from center of rolled part to obligate the cookie.  Bend cookie to form a crescent shape.

  8. Place cookies on baking tray with 1/2 inch space between them.  They do not raise or swell.  Bake for 10-15 minutes, or until bottom of cookie is slightly brown.  Remove from oven and allow to cool slightly on baking rack .

  9. Place powdered sugar in a casserole dish.  While cookies are still warm, roll cookies in sugar until covered and place back on rack allowing to cool completely.  Once cooled, repeat this step.

  10. This is a delicate, soft cookie, loaded with flavor.

  11. If you wish to freeze these cookies, skip the step of sugaring until you remove them from the freezer.  Allow them to defrost before coating with powdered sugar.

  12. I hope that you enjoy this cookie as much as my family has over the years :)

  13. Participating in:  [Gluten Free] Weekly Meal PlanHomestead Barn HopMake Ahead Meals for Busy Moms‘Made From Scratch’ MondayMy Meatless Mondays,  Recipe Box LinkyTempt My Tummy TuesdayTotally Tasty Tuesdays,  Slightly Indulgent TuesdayHearth and Soul Blog Hop,  Gluten Free WednesdaysAllergy-Free Wednesdays,  Allergy Friendly Friday,

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Comments: 6

  1. Jessica January 21, 2013 at 8:06 am Reply

    I’ll have to try this recipe when my in-laws come up to visit from Florida! They immigrated from Poland when they were children and their heritage serves as a deep component to their lives to this day. Thanks for the idea. They look really good!

    • Mary January 21, 2013 at 11:13 am Reply

      Jessica, if you don’t care to, ask them what name they remember this cookie being called. It’s really hard for me to call them anything but Kolaczki [kuluchki] :)

  2. cindy February 14, 2013 at 4:19 pm Reply

    Got this pinned to our Gluten Free Fridays board! Thanks for linking up! I really appreciate it!

  3. Sara February 21, 2013 at 10:52 pm Reply

    What you made would be called rogaliki; basically mini crescents. My parents used to make them all the time. However, ours were always turned more at the ends, nearly touching, and only sprinkled with powdered sugar.

    Kolaczki are more open, with the jam visible on either end of them: http://blog.teacollection.com/wp-content/uploads/2010/07/New-Image.JPG

    • Mary February 24, 2013 at 11:39 pm Reply

      Thank you Sara for clearing this up for me. Although I know what the correct name is now, it will be hard to change after calling them Kolaczki all of my life :)

  4. caryn@healthy-family.org March 23, 2013 at 3:17 pm Reply

    Mary,
    These are lovely! I may make them for our polish priest! We call Kolaczki something different. Our word for them are kolackys: http://healthy-family.org/gluten-free-kolacky-recipe/

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