Podvodnice Czech Christmas Cookies
Let's talk about podvodnice, an old Czech Christmas cookie that Bohemian grannies used to bake years ago. Many Czech families still bake it at Christmas; on the contrary, lots of modern homemakers have discovered podvodnice and added it to their favorite sweets list. I guarantee you will love them too!
Servings 70 cookies
Calories 35kcal
Ingredients
- 2 cups all-purpose flour (260 g)
- 1 and ½ stick unsalted butter (165 g) let it sit for 30 minutes at room temperature
- ¼ teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 2 Tablespoons milk lukewarm
For coating:
- ½ cup powdered sugar
Instructions
- Stir the sugar and dry yeast into the lukewarm milk. Mix with a spoon and leave in a warm place to rise for just 10-15 minutes. Once bubbles form on the surface, that’s a sign that the starter is ready to use.
- Put the flour in a mixing bowl, add the softened butter pieces, and pour the activated yeast. Work on the countertop into a smooth dough. Start with a fork, then use your hands.
- Shape the dough into a ball. Put it in a bowl of cold water; the dough must be completely submerged. Place the bowl with the dough in a fridge and leave it to rise for two hours.
- After two hours, take the dough out of the water and pat dry. Divide into two pieces and work each one with your hands until the dough softens a little. On a floured work surface, roll out the dough to a thickness of about ¼ inch (0.6 cm) – not too thin!
- Cut out small shapes from the rolled dough. Transfer them to a baking tray lined with baking paper.
- Bake the cookies in a preheated oven at 360 °F / 180 °C (upper and lower heating) for 15 minutes. The dough will not get too golden on the surface but will puff up slightly and will be wonderfully tender after baking.
- Roll the cookies in powdered sugar while still hot.
Notes
- Makes about 70-80 smaller cookies.
- STORAGE: Stack the podvodnice cookies in a clean paper box that you have lined with baking paper. Cover the top with a paper napkin and close the box with a lid. Store in a cool, dry place.
- Freshly baked cookies are tender and will soften even more over time. They taste best a few days after baking. Prepare them about a week or two before Christmas if you intend to serve podvodnice cookies on the Christmas table.
- Work the dough quickly when rolling it out. The softer it is, the more flour you will need to dust it with, and the cookies will be stiff.
Nutrition
Calories: 35kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 1mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 0.001mg | Calcium: 2mg | Iron: 0.2mg