The pre-Christmas season in the Czech Republic is closely associated with baking cukroví sweets. As a small pre-Christmas gift to myself, I recently attended a Christmas cookie baking course led by the renowned Czech confectioner Míša Landová.
She provided not only excellent recipes but also many valuable tips on what to do and what to avoid when making Czech Christmas cookies. I would like to share these tips with you, focusing on shortcrust pastry (křehké / linecké těsto), which is the most commonly used in Czech Christmas baking.
Check out Išlské dortíčky, a Czech Christmas cookie made with shortcrust pastry.
Tips for making Czech cukroví with shortcrust pastry
#1 Read the recipe: Always read the entire recipe before beginning. Many issues arise simply because people skip this step!
#2 Measure ingredients precisely: Use kitchen scale whenever possible. Weighing ingredients is far more accurate than using cups and spoons, which can lead to dough that is either too crumbly or too sticky.
#3 Choose quality ingredients: Always use high-quality ingredients. In the Czech Republic, this is especially important for butter (máslo). It is better to bake fewer sweets of excellent quality than to compromise on ingredients.
#4 Understand the basics: Czech shortcrust pastry typically includes flour, cold butter cut into small pieces, powdered sugar, and eggs. Additional ingredients such as vanilla, grated lemon zest, ground nuts, cocoa, or coffee are often added to create unique flavors.
#5 Knead with care: Knead the dough by hand directly on the work surface or a large baking mat. Wearing disposable gloves suitable for food preparation is helpful. At first, the dough may feel crumbly, but persistence and quick kneading will result in a smooth, soft dough!
#6 Chill the dough: After kneading, wrap the dough tightly in plastic wrap and let it rest in the refrigerator for at least two hours. For the best results, allow it to rest overnight. This step is essential!
#7 Work quickly: Shortcrust pastry is sensitive to heat. Let the butter soften slightly at room temperature before adding it to the other ingredients, but never melt it or add it while warm.
#8 Prepare before rolling: After removing the dough from the refrigerator, let it rest on the counter for about 15 minutes. This will allow the butter in the dough to soften, making it easier to roll out
#9 Roll in small batches: Roll out only a small portion of the dough at a time. This prevents the dough from softening too much, which can distort the shapes.
#10 Maintain an even thickness: Roll the dough to a thickness of approximately 1/8 inch (3 mm), unless specified otherwise in the recipe. Adjustable rolling pins can help achieve consistent results!
#11 Prevent sticking: Keep the work surface lightly floured and flip the dough occasionally as you roll it. To prevent sticking, dip the cookie cutter in a small amount of flour before cutting out shapes.
#12 Use proper baking sheets: Flat-bottomed baking sheets without edges work best for me. Use baking paper to line the sheets, and keep small magnets in the corners to hold the paper in place. Remove the magnets before baking.
#13 Preheat the oven: Always preheat the oven—usually to 340 °F (170 °C)—before baking. Never place a baking sheet of cookies in a cold, non-preheated oven.
#14 Baking time: Bake shortcrust pastry cookies for 8-9 minutes. The cookies will continue to bake slightly on the baking sheet after removal from the oven.
#15 Sandwich cookies: Baked cookie shapes are often paired together with various creams, creating something similar to sandwich cookies.
#16 When to bake and how to store: Bake the cookies no more than 10 days before consumption. Store them in a sealed paper or metal box lined with aluminum foil. The ideal storage temperature is 50 °F (10 °C).
Many Czechs store cookies in boxes on balconies, but since the temperature cannot be controlled, this method is not recommended. For no-bake cookies, such as beehives, which are typically prepared just before Christmas, refrigeration is the best option!
#17 Linzer cookies: Linzer cookies, a classic example of shortcrust pastry cookies, should be filled with jam (raspberry, currant, or mixed fruit) immediately after baking.
#18 Cookies with buttercream or ganache: Baked cookie shapes intended to be filled with buttercream or ganache (a mixture of chocolate and heavy cream) should rest for about a week to soften. Then, fill them with cream 2-3 days before serving, and store them in a box in a cool place (50°F/10°C).
#19 Decorated cookies: If the cookies are topped with a glaze or other decoration, complete this step on the same day you fill them with cream.
#20 Freezing cookies: Many Czechs like to freeze leftover cookies that were not eaten during the holidays. However, this is not ideal, as the cookies may lose their quality.
A better approach is to intentionally freeze some freshly baked / filled cookies ahead of time. These can be taken out after the holidays and will keep well in the freezer until Easter.
Most Czech Christmas cookies are suitable for freezing.
And that's it! I hope these tips help you create Czech Christmas cookies that are both delicious and authentic. Take your time, enjoy the process, and relish the satisfaction of baking something truly special!
Zdenka
Thank you so so much.
Zdenka
Dagmar MacDonald
Just a note on storing cookies. Baked and unfilled cookies can absolutely be frozen for several weeks without any issues. I do this every year and the cookies are perfect. They can then be filled as needed for family gatherings throughout December and New Years. Once filled with jam and buttercream they only last for a few days before the cookie begins to absorb the moisture and soften.