Czechs typically bake these cookies around Christmas, but if you use a universal-shaped cookie cutter, you can make them any time of year. The texture of cookies made with heavy cream is incredibly tender right after baking, and it doesn't change over the following days.
1 and ¼stickunsalted butter(140 g) softened at room temperature
3 and ½Tablespoonsheavy cream(50 ml)
1egg yolk
½cuppowdered sugarto coate the baked cookies
Instructions
Put all-purpose flour, softened butter, heavy cream, and egg yolk in a large mixing bowl.
First, use a fork to combine the wet ingredients, i.e., the egg yolk and heavy cream, with the flour. Then use your fingers to process the dough into crumbs. Turn the whole mass onto the work surface and quickly work it with your hands into a smooth, soft dough. If the dough is too sticky, dust it with a little flour while working.
Once the dough holds together, stop kneading it. Shape it into a cylinder, wrap it in plastic wrap, and place it in the fridge to rest for one and a half hours.
The dough should be chilled for just long enough so that the incorporated butter is firm and the dough can be rolled out without sticking to the rolling pin or requiring a lot of flour for dusting.
Roll out the rested semi-firm dough to a thickness of about ⅛ inch (0.3 mm) on a work surface. Cut out various shapes with cookie cutters. Make smaller cookie shapes if possible.
Transfer the cookie cutouts to a baking sheet lined with parchment paper. I use a thin pastry scraper to pick up the cookies and not damage their shape.
Place the cookie sheet in an oven preheated to 356°F (180°C) and bake for about 10–12 minutes until the cookies turn lightly golden.
Remove to a wire rack and let the cookies cool for about five minutes, and while still warm, coat each piece with a generous layer of powdered sugar.
Notes
Makes about 25 heavy cream cookies.
This cookie is one of the most popular ones baked by Czechs at Christmas. In the Czech language, it is called "šlehačkové cukroví."
STORAGE: I recommend keeping them in a clean paper box lined with foil. Cover the top with a paper towel and close the box with the lid. Store in a cool, dry place. Heavy cream cookies stored as described will keep for up to three weeks.
Can you freeze these cookies? Yes! If you have any leftovers, it's no problem to freeze them. In that case, put the cookies stacked in an airtight container in the freezer, where they will last at least half a year.