Podvodnice Czech Christmas Cookies
Let's talk about Podvodnice, an old Czech Christmas cookie cherished by Bohemian grandmothers. Many Czech families still bake them, and modern homemakers have rediscovered this treat. You will love them too!
Servings 70 cookies
Calories 35kcal
Ingredients
- 2 cups all-purpose flour
- 1 ½ stick unsalted butter 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 ¼ teaspoon granulated sugar and 1 teaspoon active dry yeast into 2 Tablespoons milk, lukewarm. Mix with a spoon and let it rise in a warm place for 10-15 minutes. Once bubbles form on the surface, the starter is ready to use.
- Place 2 cups all-purpose flour in a mixing bowl, add 1 ½ stick unsalted butter cut into pieces, and pour in the activated yeast. Start mixing with a fork, then use your hands to knead it on the countertop into a smooth dough.
- Shape the dough into a ball and submerge it completely in a bowl of cold water. Place the bowl in the fridge and let the dough rise for two hours.
- After two hours, take the dough out of the water and pat it dry. Divide it into two pieces and work each one with your hands until the dough softens slightly. 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 and transfer them to a baking sheet lined with baking paper.
- Bake the cookies in a preheated oven at
360 °F for 15 minutes. The dough will not become very golden on the surface, but it will puff up slightly and be wonderfully tender after baking. - Roll the Podvodnice cookies in ½ cup powdered sugar while still warm.
Notes
- The basic recipe makes about 70-80 smaller cookies.
- STORAGE: Stack the Podvodnice cookies in a clean paper box 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 Podvodnice cookies are tender and will soften even more over time. They taste best a few days after baking. For optimal flavor, prepare them about a week or two before Christmas if you intend to serve them on the Christmas table.
- Work the dough quickly when rolling it out. The softer the dough, the more flour you will need to dust it with, which can make the cookies 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