CZECHOSLOVAKIAN COOKIES
Spicy bar cookies with a nice crunch of pecans plus the sweetness of a jam filling.
Provided by LindaK
Categories World Cuisine Recipes European Eastern European Czech
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
- Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
- Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
- Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
- Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 43.2 g, Cholesterol 74.8 mg, Fat 22.8 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 10.6 g, Sodium 110.8 mg, Sugar 25.6 g
CZECHOSLOVAKIAN CRESCENT COOKIES
My grandmother was from Prague Czechoslovakian came to American in 1902. This is her recipe. When I was growing up, I ate dozen at a time.
Provided by hjunkman
Categories Dessert
Time 45m
Yield 48 cookies, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix butter with sugar-vanilla.
- Add flour slowly stirring until it is smooth.
- Stir in chopped nuts.
- Dip hands in flour.
- Then shape dough in to small crescent.
- Place on a ungreased cookie sheet.
- Bake at 350°F for about 15-20 minutes or until lightly brown.
- When cool, sprinkle with sugar.
Nutrition Facts : Calories 904.5, Fat 66.2, SaturatedFat 30.9, Cholesterol 122, Sodium 328.5, Carbohydrate 72.3, Fiber 3.8, Sugar 16.1, Protein 8.6
CZECHOSLOVAKIAN COOKIES
Make and share this Czechoslovakian Cookies recipe from Food.com.
Provided by Dancer
Categories Bar Cookie
Time 1h15m
Yield 12 cookies
Number Of Ingredients 6
Steps:
- Set oven at 325 degrees (mod. slow).
- Grease an 8-inch square cake pan.
- In a mixing bowl, cream the butter until soft.
- Gradually add the sugar, creaming until light and fluffy.
- Add the egg yolks and blend well.
- Gradually add the flour and mix thoroughly.
- Then fold in chopped nuts.
- Spoon half the batter into the cake pan, spreading evenly.
- Top with strawberry jam and cover with the remaining cookie dough.
- Bake one hour or until lightly browned.
- Remove from oven, cool and cut into 1 x 2-inch bars.
- While warm, sprinkle lightly with sifted powdered sugar.
- Double the recipe for a large pan.
CZECHOSLOVAKIA COOKIE ROLLS
I found this recipe about a year ago and have made my own personal changes to make it even more delicious. The best thing about these rolls is that they taste the same as Czechoslovakian Koloche, but they take about half the time, and this is why I love them so much. They are really becoming a tradition in our house at the holidays and especially at the annual cookie swap.
Provided by Food Network
Categories dessert
Time 5h
Yield 40
Number Of Ingredients 8
Steps:
- For the dough: Preheat the oven to 350 degrees F. Grease 2 baking sheets and set aside.
- In a mixer, beat the butter and sour cream until smooth, about 2 minutes. Gradually add the flour and salt until the dough comes together and pulls away from the side of the bowl. Refrigerate for at least 4 hours or overnight.
- Divide dough into 4 even pieces and roll into 9 by 12-inch pieces about 1/4-inch thick. Set aside.
- For the filling: In a medium bowl, combine all 4 ingredients and mix until smooth. Divide the filling into 4 even portions, and spread even amounts of filling on each piece of rolled out dough, leaving a 1-inch border. Roll lengthwise and transfer to a cookie sheet. Repeat with remaining pieces of dough, placing 2 rolls on each cookie sheet.
- Bake until golden at the edges, about 35 to 45 minutes. Slice while still warm into 1 to 2- inch slices. Cool completely on wire racks.
ROSHKY (SLOVAK COOKIES)
The holiday season at DH's Grandparents' house in Chicago was always filled with interesting sweets shared by friends and neighbors from various European heritages. I found this treasure in DH's Grandmother's recipe box. She clipped it from the "Reader's Exchange" of the Chicago Daily News (which published its last edition in 1978). It was submitted by a Mrs. Mikosz and I've shared it here with her careful instructions. There was no yield included so I guessed. Please let me know how many you end up with. (Baking and chilling time are estimated too.)
Provided by Acerast
Categories Dessert
Time 3h
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Cream together thoroughly the butter and cream cheese.
- Blend in the flour.
- If mixture is sticky add a little more flour until the dough is easy to handle.
- Divide dough into four equal balls; flatten, then wrap each in waxed paper and chill thoroughly.
- To make filling, mix together walnuts and sugar, adding enough milk or beaten egg white to make a paste-like mixture.
- One at a time, roll out each chilled piece of dough (use confectioner's sugar for rolling as you would use flour in making pastry), until a little thinner than pie dough.
- Cut into 2-inch squares.
- Put 1/2 teaspoon filling in the middle of each square.
- Roll up. Seal ends. (Mrs. Mikosz does not say if you are to roll them end-to-end like a log or corner-to-corner. I remember seeing many corner-to-corner cookies so will try both and see how they turn out - please let me know what you do too).
- With a fork, dipped in confectioner's sugar, shape into cresents.
- Bake in a preheated 375F oven, on ungreased cookie sheets, for 20 minutes, or until golden. (dharmabean shared that 15 minutes was enough in her oven - see her review).
- Cool on rack.
- Sift confectioner's sugar over the tops.
STRAWBERRY COOKIES (CZECHOSLOVAKIAN)
One of my favorite cookies. You can also make this with raspberry jam. My Grandmother made these all the time.
Provided by Merlot
Categories Bar Cookie
Time 1h10m
Yield 12 cookies
Number Of Ingredients 6
Steps:
- Grease an 8 x 8-inch pan.
- Cream butter & sugar.
- Add eggs & blend well.
- Gradually add flour.
- Spread evenly one-half of the butter mixture in bottom of pan.
- Spread evenly with the jam & sprinkle with chopped nuts.
- Spread the second half of the butter mixture on top of the jam.
- Bake at 325°F for about 45 minutes or until brown.
- Cut into bars when cool.
Nutrition Facts : Calories 402.6, Fat 22.7, SaturatedFat 10.6, Cholesterol 71.7, Sodium 153.5, Carbohydrate 46.6, Fiber 1.4, Sugar 25.9, Protein 4.9
VANILLA CRESCENT COOKIES
This recipe originated in Croatia and has been in my husband's family for generations. I was thrilled when my mother-in-law shared it with me. -Beverly Williams, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla and lemon zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned., Place sugar in a food processor. Split vanilla bean and scrape seeds into food processor. Discard vanilla bean. Pulse mixture until combined. Transfer to a small bowl; stir in remaining confectioners' sugar. Coat warm cookies with sugar mixture. Cool completely on wire racks. Store in an airtight container.
Nutrition Facts : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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