Traditional Czech Christmas cookies (part 2)

Author: @Royal_Letters

VANILKOVÉ ROHLÍČKY (VANILLA CRESCENTS)

DOUGH

  • 560g all-purpose flour
  • 100g icing sugar
  • 400g butter
  • 4 egg yolk
  • 200g grounded walnuts

COATING MIXTURE

  • 2 packages vanilla sugar
  • icing sugar – about 200g

PROCEDURE

  • Make dough and let it chill in the fridge for a least 1 hour
  • Form walnut-size pieces of dough into crescent shapes on parchment-lined baking sheets.
  • Bake at 170 °C/340 °F until golden brown
  • Still hot, coat with coating mix – CAREFULLY

KOKOSOVÉ ROHLÍČKY (COCONUT CRESCENTS)

DOUGH

  • 250g all-purpose flour
  • 50g icing sugar
  • 200g butter
  • 100g shredded coconut
  • 2 tablespoons rum

ICING

  • chocolate
  • shredded coconut

PROCEDURE

  • Make dough and let it chill in the fridge for a least 1 hour
  • Form walnut-size pieces of dough into crescent shapes on parchment-lined baking sheets.
  • Bake at 170 °C/340 °F until golden brown
  • Dip one side of cooled crescent into melted chocolate and then into shredded coconut

CAPPUCINOVÉ ROHLÍČKY (CAPPUCCINO CRESCENS)

DOUGH

  • 25g cappuccino powder
  • 25 ml hot water
  • 175g all-purpose flour
  • 50g icing sugar
  • 100g butter
  • 50g grounded nuts

ICING

  • chocolate

PROCEDURE

  • Make a cappuccino and let it cool
  • Add the rest of the ingredients and make dough. Let it chill in the fridge for a least 1 hour
  • Form walnut-size pieces of dough into crescent shapes on parchment-lined baking sheets.
  • Bake at 170 °C/340 °F until golden brown
  • Dip one side of cooled crescent into melted chocolate

BANÁNKY (BANANAS)

DOUGH

  • 250g 100% fat
  • 100g icing sugar
  • 1 egg
  • 300g all-purpose flour
  • 3/4 package of instant banana pudding (28g)

FILLING

  • jam

ICING

  • chocolate

PROCEDURE

  • Melt 100% fat, add sugar and egg. Mix in the rest of the ingredients and make dough. Let it chill in the fridge for a least 1 hour
  • Use meat grinder/cookie press to form rectangle cookies
  • Bake on parchment-lined baking sheets at 170 °C/340 °F until golden brown
  • Spread jam on one cookie and put other cookie on the top
  • Dip one side into melted chocolate

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