Traditional Czech Christmas cookies (part 4)

Author: @Royal_Letters

SKOŘICOVÉ SUŠENKY (CINNAMON COOKIES)

DOUGH

• 200g all-purpose flour
• 75g potato/corn starch
• 180g butter
• 8g baking powder
• 20g vanilla sugar
• 75g icing sugar
• 1 tablespoon cinnamon

PROCEDURE

• Mix all ingredients into a dough. Let it chill in the fridge for a least 1 hour
• Use rolling pin to roll out the dough – it should be about 0,5 cm thick
• Use cookie cutter/stamp to cut desired shapes
• Bake on parchment-lined baking sheets at 170 °C/340 °F until golden brown

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MAROKÁNKY (MACAROONS/FRUIT MIX COOKIES)

DOUGH A

• 250ml milk
• 80g icing sugar
• 30g all-purpose flour
• 20g butter

DOUGH B

• 100g candied fruit
• 100g raisins
• 200g grounded nut of your choice

ICING

• melted chocolate

PROCEDURE

• Mix dough B, set aside
• On the stove, bring dough A to boil and cook until it looks like a porridge
• To hot mixture, add dough B and mix
• Let cool down, then use wet tablespoons and form small “pancakes”
• Bake on parchment-lined baking sheets at 180 °C/350 °F about 25 minutes
• Coat one side of cooled “pancake” with melted chocolate

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MANDLOVÉ KOPEČKY (ALMOND BALLS)

DOUGH

• 200g butter
• 100g icing sugar
• 2 egg yolks
• salt
• 300g all-purpose flour
• 100g ground almonds
• candied cherries/gummy bear

ICING

• melted chocolate

PROCEDURE

• Make dough and let it chill in the fridge for a least 1 hour
• Form walnut-size pieces of dough into round shape
• Make a dent in which you place a candied cherry (or gummy bear)
• Bake on parchment-lined baking sheets at 170 °C/340 °F until golden brown
• Use melted chocolate to decorate the cookies

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LINECKÉ (LINZER COOKIES)

DOUGH

• 200g butter
• 100g icing sugar
• 2 egg yolks
• 300g all-purpose flour
• 20g vanilla sugar

FILLING

• jam

PROCEDURE

• Mix all ingredients into a dough. Let it chill in the fridge for a least 1 hour
• Use 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 jam on one cookie and put other cookie (with the hole) on the top, dust with sugar