Latest posts by Kateřina Bartošová (see all)
- 5 Things You Should Try at Christmas in Czech Republic - December 30, 2017
- Linzer Christmas Cookies Recipe - December 15, 2017
- Prague: The Top 20 Attractions - November 29, 2017
Although it is much easier to buy the festive Christmas cookies in a supermarket nowadays, most of Czech households still continue with an old tradition of baking it themselves. Not only because the homemade cookies always taste better, but there is something to the tradition itself. Some women even treat the baking of Christmas cookies as an unwritten contest. Every time two Czech ladies meet during the month of December, it’s not the weather or the health which is the topic of their conversations, it’s always the Christmas cookies!
At a Christmas market, after December 15th:
“Hello dear, how is your baking going? “
“Oh, thank you, I already have 10 kinds of cookies and will do 5 more, what about you?”
“Well, I actually haven’t started baking yet… “
“Poor you! What are you going to do?!”
“Maybe I will have time to do just 2 kinds. I know it’s a real shame!”
Yes, it sounds ridiculous. But trust me, it’s very likely that my own Mom would not have survived a single Christmas, without baking a whole variety of Christmas cookies, which our family loved, of course. There are countless flavours, colors, shapes, and toppings of cookies served in Czech Republic. And every Czech will quickly tell you which is his or her favorite.
In this recipe I will share with you how to prepare the most popular kind of Czech Christmas cookies, originally called “Linecké” (named after the Austrian city “Linz”, from where they originally come from). You might recognize this type of cookies for their famous circular or heart-shaped jam fillings.
- 250g all-purpose flour
- 200g unsalted butter
- 100g powdered sugar
- 3 egg yolks
- 1 lemon for zest
- a pinch of baking soda
- red currant jam (or any other topping of your choice)
How to make the Linzer Christmas Cookies:
1. Mix all the ingredients together except for the topping. Stir and knead the dough well until it becomes smooth, without the presence of any small chunks. Then cover it with a plastic sheet and place inside the fridge for at least 2 hours.
2. Next, use a rolling-pin to make a very thin dough (2-3 mm). Cut the desired shape of cookies with a cookie cutter. Half of the cookie forms should be full, while the other half should have the middle cut out, for instance by a straw or a knife (as shown on the picture above).
3. Place the cookies inside a preheated oven (at 160°C) for about 7 – 9 minutes. Once they cool down, place the perforated forms on top of the full ones, and then add the jam.
You can start serving the cookies immediately after baking, though they taste even better after one or two days. Enjoy!