Czechoslovakan Cookies
Transport your taste buds to Central Europe with these irresistible Czechoslovakian Cookies—a perfect balance of buttery richness, fruity sweetness, and nutty crunch. Featuring layers of tender, buttery shortbread dough, a luscious apricot jam filling, and a crumbly walnut-studded topping, these cookies are as visually appealing as they are delicious. Carefully crafted with simple pantry staples like all-purpose flour, creamy unsalted butter, and a touch of vanilla extract, these cookies come together with a golden-brown bake and a finishing dusting of powdered sugar for a charming, festive presentation. Whether served as a holiday treat, a coffee break indulgence, or a memorable dessert, these easy-to-make cookie bars are a delightful addition to any celebration. Perfect for gifting or enjoying with loved ones, this recipe is bound to become a cherished classic in your baking repertoire.
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 100 grams granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 300 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 200 grams apricot jam
- 120 grams chopped walnuts
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and line a 9x13-inch baking dish with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy using a hand or stand mixer.
Add the egg yolks and vanilla extract to the butter mixture and beat until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Divide the dough into two portions, one slightly larger than the other. Wrap each portion in plastic wrap and refrigerate for 20 minutes.
Take the larger portion of the dough and press it evenly into the prepared baking dish to form the base layer.
Spread the apricot jam evenly over the base layer of dough.
Sprinkle the chopped walnuts over the jam layer, pressing them gently into place.
Take the smaller portion of dough out of the refrigerator and crumble it evenly over the jam and walnut layer to form a crumb-like topping.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
Remove from the oven and allow to cool completely in the baking dish.
Dust the cooled cookies with powdered sugar, then cut into squares or bars to serve.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.3 g | 371% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 494.4 g | 180% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 250.1 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 238 mg | 18% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
