Hola amigos, today I want to share a non-Mexican recipe that’s special to my heart. It’s perfect for Christmas or anytime you’re craving a sweet treat. Even though it’s not Mexican, I know you’ll also enjoy these cookies.!
These little linzer cookies are known as linecké koláčky in Czech Republic and they are among my most favourite cookies. When we lived in Prague we could easily run to the store and pick some up, but now that we are in Mexico I have to bake them when the craving strikes — which of course I don’t mind doing.
Our Christmas dinner in Mexico usually consists of tamales, bacalao and a few other things. But since we spent so many wonderful Christmases in Prague, we both felt that we should keep including some of our Czech traditions. So I also make mulled wine, or svařák, and these delicate linzer cookies. They are so super easy to prepare and they taste fantastic. But you don’t need to only make them on Christmas, they’re great anytime of the year.
Check out the recipe below!
Table of Contents
HOMEMADE CZECH LINZER COOKIES OR LINECKÉ KOLÁČKY
- 200 grams or 7.05 oz of fine wheat flour all purpose flour
- 100 grams or 1 stick plus 1 Tablespoon of salted butter softened
- 70 grams or 2.45 oz of icing aka powdered sugar
- 10 grams or .35 oz about one tablespoon of white sugar
- 1 egg yolk from large egg
- ¼ teaspoon of good quality vanilla extract
- extra icing aka powdered sugar
- the zest from one small lemon optional and if so added with the sugars
- your favourite fruit jam preferably one without large bits of fruit
- The first thing to do is take out the butter and let it sit on the counter until it has softened. (You should be able to push down on it and smooch it.) Once the butter is ready, place it in the bowl and whisk it until it becomes airy and light. Next add the icing and regular sugar to the bowl, whisk until the sugars are well combined with the butter. Now add the egg yolk and vanilla extra into the bowl, again whisk until they are incorporated into the mixture. Lastly, use a spatula to fold in the flour. Continue until you achieve coarse crumbs then use your hands to bring the cookie dough tougher. (It’s like making pie dough.) Form the dough into a ball, wrap it in plastic wrap, then place in the refrigerator for one hour. (Please note that you can also leave the dough overnight if you’d like to prepare the cookies the next day.)
- After the hour is up (or the next day) unwrap the cookie dough and place on your working surface that has first been lightly dusted with icing sugar. (Please note that if you’ve let the dough sit overnight you may have to let it warm up a little bit before being able to handle it.) First use the palm of your hands to press the dough down and flatten a bit. Now use your rolling pin to roll out the dough into an even surface of about 5 mm or ¼ inch thick. If you need to you can use more icing sugar to prevent the dough from sticking to your roller or working surface.
- Use the large cookie cutter to cut out as many cookies as you can; for half of these cookies use the smaller cookie cutter to cut out the centre of each one — this will be the tops. Now, gently use the butter knife to lift the cookies from the working surface and place onto the cookie sheet. Continue until you’ve either filled the cookie sheet or all of the dough has been used up.
- Heat the oven to 160℃ or 320℉ for 10 minutes, then place the cookie sheet in the centre of the oven and bake for 10 to 15 minutes — but, do start checking the cookies at about 8 minutes because they will burn quickly. You want the cookies to still be pale, but feel mostly firm and when the buttons are a little golden. Remove the baked cookies from the oven and place on a wire rack to cool down completely.
- Once the cookies have cooled, add a little bit of the jelly onto each of the bottom cookies then place the top cookies (the cookies with the centres cut out) on top of the jellied ones and sandwich together. Once all of the cookies are sandwiched together dust them with the icing sugar, gently pick up and place on your serving platter.
Thank you for stopping by today, enjoy the cookies — maybe serve them at your Christmas and New Year’s party?!
- article updated on 6th of December 2018
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…