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

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

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

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

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