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

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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

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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

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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