Czech Black-and-White Cookies Recipe

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 05/29/22
Czech black and white cookies recipe

The Spruce / Ulyana Verbytska
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 48 servings
Nutrition Facts (per serving)
65 Calories
5g Fat
5g Carbs
1g Protein
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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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

  1. Gather the ingredients.

    Ingredients for czech black and white cookies
    The Spruce / Ulyana Verbytska

  2. 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.

    Cream butter and sugar
    The Spruce / Ulyana Verbytska

  3. Divide dough in half and mix cocoa powder into half the dough.

    Divide dough
    The Spruce / Ulyana Verbytska

  4. You may roll immediately between waxed or parchment paper, but refrigerate before cutting for more even strips.

For Checkerboard Cookies

  1. 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.

    Ingredients for checkerboard cookies
    The Spruce / Ulyana Verbytska

  2. Cut each rectangle horizontally into 1/2-inch-wide strips.

    Cut up
    The Spruce / Ulyana Verbytska

  3. Lay 5 strips of alternating color on a piece of waxed or parchment paper, making sure they touch each other.

    Lay strips down
    The Spruce / Ulyana Verbytska

  4. 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).

    Roll up
    The Spruce / Ulyana Verbytska

  5. Wrap in plastic wrap and refrigerate 2 to 3 hours.

    Wrap in plastic
    The Spruce / Ulyana Verbytska

For Pinwheel Cookies

  1. Roll out each portion of dough between waxed or parchment paper into a 1/8- to 1/4-inch rectangle.

    Ingredients for dough
    The Spruce / Ulyana Verbytska

  2. Lightly brush one rectangle with egg white.

    Lightly brush with egg
    The Spruce / Ulyana Verbytska

  3. Lay the contrasting color rectangle of dough on top and roll up.

    Roll up
    The Spruce / Ulyana Verbytska

  4. Wrap in plastic wrap and refrigerate 2 to 3 hours.

    Wrap
    The Spruce / Ulyana Verbytska

For Wheel Cookies

  1. On waxed or parchment paper, roll light or dark dough into a 1-inch-thick cylinder.

    Ingredients for wheel
    The Spruce / Ulyana Verbytska

  2. Roll out contrasting-colored dough 1/4-inch thick.

    Roll out dough
    The Spruce / Ulyana Verbytska

  3. Lightly brush with egg white and wrap around the cylinder of dough. Wrap in plastic wrap and refrigerate 2 to 3 hours.

    Lightly brush with egg white
    The Spruce / Ulyana Verbytska

For Square Cookies

  1. Roll out each portion of dough between waxed or parchment paper into a 3/4-inch-thick rectangle.

    Roll out rectangle
    The Spruce / Ulyana Verbytska

  2. Refrigerate dough on a flat surface for 30 minutes or so to make cutting easier.

    Refrigerate
    The Spruce / Ulyana Verbytska

  3. From each rectangle, horizontally cut 2 strips measuring 3/4-inch-wide.

    Cut into strips
    The Spruce / Ulyana Verbytska

  4. Place a light and dark strip next to each other.

    Place together
    The Spruce / Ulyana Verbytska

  5. 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.

    Lightly brush
    The Spruce / Ulyana Verbytska

  6. Wrap in plastic wrap and refrigerate 2 to 3 hours.

    Wrap up
    The Spruce / Ulyana Verbytska 

For Salami Cookies

  1. Press small leftover scraps of light- and dark-colored dough together and roll into a 2-inch thick cylinder.

    Mix dough
    The Spruce / Ulyana Verbytska

  2. Wrap in plastic wrap and refrigerate 2 to 3 hours.

    Wrap
    The Spruce / Ulyana Verbytska

Bake the Cookies

  1. Take the dough out of the refrigerator. Preheat oven to 350 F.

    Take dough out
    The Spruce / Ulyana Verbytska

  2. Slice into 1/4-inch cookies and place on a parchment-lined baking sheet pan.

    Slice cookie
    The Spruce / Ulyana Verbytska

  3. Bake 10 to 15 minutes.

    Bake cookies
    The Spruce / Ulyana Verbytska

  4. Serve and enjoy!

    Serve
    The Spruce / Ulyana Verbytska