Traditional Czech Christmas cookies (part 1)

Author: @Royal_Letters

Košíčky (BASKETS)

Basket dough

  • 400 g all-purpose flour
  • 60 g icing sugar
  • 200 g butter
  • 4 egg yolks


  • 220 g ground nuts (walnuts)
  • 30 g ground biscuits
  • 150 icing sugar
  • 2 packages vanilla sugar
  • 2 tablespoons honey
  • 2 tablespoons jam
  • 80 g butter
  • 200 ml milk (or rum)


  • chocolate
  • almond/hazelnut/walnut


Bake “baskets” in tin forms at 170°C/340°F

Make filling-should be sticky but still hold a form

Fill cooled baskets- you can even it out or overfill

Dip in melted chocolate

Push a nut of your choice on the top



  • 60g butter
  • 120 g honey
  • 2 eggs
  • 160 g icing sugar
  • 10 g cocoa
  • 400 g all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons gingerbread spice


  • 3 tablespoons rum
  • 100 g icing sugar


Melt butter and honey on the stove. Mix in the rest of ingredients and make dough. Let it chill in the fridge for a least 1 hour

Form walnut-sixe pieces of dough into round shape

Bake at on parchment-lined baking sheets at 160°C/320°F about 15 minutes

Still hot, dip into icing-alcohol will evaporate or just roll in icing sugar



  • 150 g ground biscuits
  • 100 g icing sugar
  • 70 g butter
  • 50 g ground nuts
  • 3 tablespoons milk
  • 3 tablespoond cocoa
  • 2 tablespoons rum/baileys


  • chocolate
  • shredded coconut


Make dough and let it chill in the fridge for a least 1 hour

Dust a form with icing sugar and push dough into a form

Take a tree (or your shape) and dip it in melted chocolate, then into shredded coconut

Makové linecké


  • 60 g icing sugar
  • 250 g all-purpose flour
  • 150 g butter
  • 50 g ground poppy seeds
  • egg yolk
  • cinnamon


  • plum jam


Mix all ingredients into a dough. Let it chill in the fridge for at least 1 hour

Use the rolling pin to roll out the dough- it should be about 0,5 cm thick

Use cookie cutter to cut desired shapes, half with smaller cut out shape in the middle

Bake on parchment-lined baking sheets at 170°C/340°F until golden brown

Spread plum jam on one cookie and put other cookie (with the hole) on the top

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