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I’ve already shared my Granny’s kolache recipe, but it’s time for another one of her favorites! These Czechoslovakian cookies are a crumbly, sweet cookie bar that we make every Christmas.
Czechoslovakian Cookie Recipe
I love it when I get to share a little more of my Granny with you guys. Over time, I’ve realized that our family’s Christmas stories are some of my favorites here on the blog. And, they make me feel more connected to her to look at her handwritten recipes, especially around the holidays.
So, today’s post is just like the cookie recipes I shared here and here. Family favorites, all. Simply put, these Czech cookie bars are basically a buttery, nutty cookie bar with layers of strawberry jam. They go pretty fast in our family!
The way they’re served is a lot like when you make brownies, in that you eventually find a preference for the outer pieces (with that slightly more baked edge) or the inner ones. I’m strongly in favor of the inner pieces, but to each their own. Onto the recipe…
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Czechoslovakian Cookies
- Prep Time: 15 min
- Cook Time: 1 hour
- Total Time: 1 hr 15 min
- Yield: 24 cookies 1x
Description
These Czechoslovakian cookies are a crumbly, sweet cookie bar that we make every Christmas. It’s an easy crowd pleaser and perfect for a cookie swap.
Ingredients
- 1/2 lb. softened butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 cup chopped walnuts
- 1/2 to 1 cup strawberry jam
Instructions
- Mix all ingredients well (you can cream the butter and sugar together first, but we’ve often just mixed the whole thing as a single mixture). Take half of the mixture and layer in a greased 8×8 pan.
- Spread half of the jam on top, over the dough layer.
- Spread the remaining dough on top of the jam layer.
- Add remaining jam, spreading thinly.
- Top lightly with more chopped nuts.
- Bake at 350 º for 1 hour.
- Cut into squares & place on rack to cool.
Notes
Pecans are an excellent substitute for walnuts if you have a preference.
Correction added 12/30 to change the pan size; the (handwritten) original recipe implied a double batch for a 9×11 pan.
- Category: dessert
Family Recipes
Definitely gonna make these
These look so good! Do you recommend egg yolks only (per the recipe card) or the whole egg as in the recipe?
Thanks! I’m planning on making them this week.
I couldn’t remember if I’ve made them with just yolks, so I asked Mom just to be sure. She has made them both ways, and she says she’s noticed no real difference. So, I put the whole egg in the online recipe because it’s a lot easier to not have to separate out the yolk and just crack the egg. Hope you and your family love them as much as we do, AM! <3
Good tasting cookies. But here’s a few things about the recipe. 1) it requires some interpretation due to vagueness. An inexperienced cook might do exactly as the recipe calls to throw everything together and mix not knowing the sugar and butter should be creamed and whipped together first. 2) the 9 x 13 pan is definitely way off the mark unless you plan on a layer being paper thin. So 8 x 8 seems more appropriate. 3) the batter is so sticky I would mention using a little water on your hands and pressing the batt er r into the pan.
★★★★
Chris, feedback from Mom (since this is a family recipe and I’ve often made these hovering around her while I observe 😌):
1) We have often thrown ALL the ingredients in together, so creaming the butter and sugar shouldn’t really affect it much.
2) The 9×13 pan is for a double batch, so I’ll correct that.
3) Great tip on using water or adding just a touch more flour if it’s too sticky to handle.
Glad you enjoyed the taste! My late granny would be happy to hear that you liked them.