Czech Black-and-White Cookies Recipe
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The Spruce / Ulyana Verbytska
Nutrition Facts (per serving) | |
---|---|
65 | Calories |
5g | Fat |
5g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 48 | |
Amount per serving | |
Calories | 65 |
% Daily Value* | |
Total Fat 5g | 6% |
Saturated Fat 3g | 13% |
Cholesterol 29mg | 10% |
Sodium 40mg | 2% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 0g | 1% |
Protein 1g | |
Calcium 9mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This easy recipe for Czech black-and-white cookies or linecke testo dvoubarevne (lih-NETS-keh TAYS-toh dvaw-oo-bah-RREV-nay) can be made into zavitky (pinwheel), sachovnice (checkerboard), kolecka s obrouckou (wheel), rezy ze cytr pruhu (square), and salam (salami) shapes.
These mildly sweet cookies are often served at Christmas when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. They look best if left light with just a little browning around the edges.
Ingredients
- 8 ounces/2 sticks butter (softened)
- 3/4 cup sugar
- 1 large egg
- 1 1/2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
Steps to Make It
Make the Dough
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Gather the ingredients.
The Spruce / Ulyana Verbytska -
In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix thoroughly. Add the flour and work into a smooth dough.
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Divide dough in half and mix cocoa powder into half the dough.
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You may roll immediately between waxed or parchment paper, but refrigerate before cutting for more even strips.
For Checkerboard Cookies
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Roll out each portion of dough between waxed or parchment paper into a 1/2-inch-thick rectangle. Refrigerate dough on a flat surface for 30 minutes or so to make cutting easier.
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Cut each rectangle horizontally into 1/2-inch-wide strips.
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Lay 5 strips of alternating color on a piece of waxed or parchment paper, making sure they touch each other.
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Over the first layer, place the second layer of strips, alternating the colors, and then the third layer on top of this, alternating the colors (you can add a fourth layer if you like).
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Wrap in plastic wrap and refrigerate 2 to 3 hours.
The Spruce / Ulyana Verbytska
For Pinwheel Cookies
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Roll out each portion of dough between waxed or parchment paper into a 1/8- to 1/4-inch rectangle.
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Lightly brush one rectangle with egg white.
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Lay the contrasting color rectangle of dough on top and roll up.
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Wrap in plastic wrap and refrigerate 2 to 3 hours.
The Spruce / Ulyana Verbytska
For Wheel Cookies
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On waxed or parchment paper, roll light or dark dough into a 1-inch-thick cylinder.
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Roll out contrasting-colored dough 1/4-inch thick.
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Lightly brush with egg white and wrap around the cylinder of dough. Wrap in plastic wrap and refrigerate 2 to 3 hours.
The Spruce / Ulyana Verbytska
For Square Cookies
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Roll out each portion of dough between waxed or parchment paper into a 3/4-inch-thick rectangle.
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Refrigerate dough on a flat surface for 30 minutes or so to make cutting easier.
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From each rectangle, horizontally cut 2 strips measuring 3/4-inch-wide.
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Place a light and dark strip next to each other.
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Lightly brush with egg white and place remaining 2 strips in reverse order on top. If desired, reserve some dough (either color) and roll 1/4-inch thick and wrap around the length of the square, giving it a border.
The Spruce / Ulyana Verbytska -
Wrap in plastic wrap and refrigerate 2 to 3 hours.
The Spruce / Ulyana Verbytska
For Salami Cookies
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Press small leftover scraps of light- and dark-colored dough together and roll into a 2-inch thick cylinder.
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Wrap in plastic wrap and refrigerate 2 to 3 hours.
The Spruce / Ulyana Verbytska
Bake the Cookies
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Take the dough out of the refrigerator. Preheat oven to 350 F.
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Slice into 1/4-inch cookies and place on a parchment-lined baking sheet pan.
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Bake 10 to 15 minutes.
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Serve and enjoy!
The Spruce / Ulyana Verbytska
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