These filled cookies are another recipe including farmer cheese (tvaroh). The individual names only refer to the styles of folding the dough around their fillings – their shapes. The dough is the same for all. You can choose the filling(s) and mix and match between different folds/shapes. The main sweetness for the cookies comes from the traditional Czech fillings and later confectioner’s sugar dusting.Continue reading
These no bake “cookies” have a marzipan base, simply topped with a nut and chocolate. Walnuts on top are particularly lovely and hide the small bit of chocolate used to paste it on top. However, other nuts, including whole large almonds, could be used. The marzipan itself can be further flavored, as desired, or left “as is”. The cookie shape is often like a flower, but any semi-round shape will work. The recipe below makes about 30 to 35 small cookies.Continue reading
These simple shortbread type cookies are sort of the Czech equivalent of Pecan Sandies in the US. The main difference is the use of whole hazelnuts/filberts, instead of pecans. Hazelnuts (called “lískové oříšky” in Czech) are quite popular in Czech desserts. They also add unique circles in each cookie slice. Beyond the time it takes for the dough to chill and cookies to bake, the preparation process is quick and and very easy.Continue reading
Christmas cookie making gone nuts? Well, I guess you could say, “Yes!” These Plněné Ořechy (stuffed nut-shaped cookies) are usually reserved for more ambitious Christmas cookie making, but it’s quite a pleasure when they appear on the cookie tray. They are meant to look like a nut (most often walnut) and to celebrate their wonderful flavor. A final decoration with either chocolate on the ends, or simply a dusting of confectioner’s sugar, is optional. “Stuffings” can vary according to taste or nut shape. Here I continue the nut flavor, but with a touch of rum.Continue reading
Mák (poppy seeds) are commonly used in baking, confections, and even more savory cooking, in Czech Republic. These poppy seed balls are unbaked, have only a small number of ingredients, and are relatively quick to make. If you love poppy seeds, you might really like these on your Christmas cookie platter. They are definitely unique!Continue reading
Today is only the second week of November, yet I’ve made my first batch of Christmas cookies this year! I’ve decided to add a few additional varieties to my 10 Varieties of Czech Christmas Cookies post. So maybe I’ll have 13 or 14 in that post before Christmas?
Here I’m featuring melt in your mouth coconut meringue cookies, which are also popular on Czech Christmas cookie trays. Like most Czech cookies, they are made small to be one or two-bites each. Virtually the only fat in these meringues comes from the coconut, unless you decide to dip them in chocolate, as well.Continue reading
Below you will find a large collection of authentic and traditional recipes for Czech Christmas cookies. I also include Christmas breads, with two versions of vánočka. According to my Czech husband, my mother-in-law would make as many as 13 different varieties of Christmas cookies for her platter. I won’t be making that many, this year, but plan to have over 13 varieties in this post, and maybe even more, later down the line.
Czech Christmas Cookie/Confection #9
These cute little hedgehogs are not my mother-in-law’s creation, but I couldn’t resist including them in my Czech Christmas cookie countdown. Actually, they’re not really cookies either, but candy confections. Many Czechs (and other Europeans) love both marzipan confections and hedgehogs – animals that can occasionally be seen in rural areas of Europe. If you like, you can use some of the marzipan to make other shaped things, as I did in the photo above. Marzipan can be colored with gel food coloring, and decorated in many ways. It can also be used in recipes like sweet breads, baked cookies, and more. This recipe makes about 12 oz (350 g) of marzipan. These marzipan hedgehogs are not baked. Continue reading
Czech Christmas Cookie #8
Bite into these chewy nutty meringue-style sandwich cookies to reach the bliss of a delicious chocolate buttercream filling. My mother-in-law usually used roasted hazelnuts or walnuts for the meringue cookie, but some Czechs use blanched almonds. The nut choice will affect the color, a bit. Meant to be a one or two-bite cookie – that is, if you can stop at only one cookie! These were my husband’s favorite Christmas cookie, as a child. The pictured Princezky were made using finely ground roasted hazelnuts, our favorite nut choice. This combination, with the chocolate buttercream, is a little reminiscent of Nutella. Even yummier, in my view. They do crisp up a little over time, but are still great. Continue reading
Czech Christmas Cookie #7
A nutty meringue cookie with a hint of chocolate flavor. This cookie can last for weeks. Because of that, during WWII, my Czech mother-in-law sent a large batch of these cookies to Jewish friends that sadly were taken to a concentration camp. These were a favorite of my husband’s father. My mother-in-law spread the batter in a pan, then cut them into squares. I prefer to bake them in individual traditional small rounds. I think they’re prettier that way. As with many others, these taste even better as they age.
Do follow the recipe exactly as written. Definitely use walnuts and real confectioner’s sugar. I tried other nuts with less success. Low/no calorie confectioner’s sugar substitutes made the recipe fail.