Czech Shortbread Bar Cookie (Cukrovi or Susenky)

Czech shortbread cookie

The Spruce

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 54 servings
Nutrition Facts (per serving)
158 Calories
12g Fat
12g Carbs
2g Protein
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Nutrition Facts
Servings: 54
Amount per serving
Calories 158
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 24%
Cholesterol 35mg 12%
Sodium 34mg 1%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 3%
Protein 2g
Calcium 22mg 2%
*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 Czechoslovakian shortbread bar cookie recipe would be considered a cukrovi (the generic term for confections or sweets of any kind) as well as a susenky (a cookie, shortbread, and biscuit as the English use the word. Czech Christmas cookies are known as vánoční cukrovi.

Everyone seems to have it a version of this recipe, but not with an almond-strawberry filing. The almond, while very sweet, actually cuts through the richness of the dough. This recipe is definitely party size, but it can be cut in half with no loss in quality.

This recipe calls for 4 egg yolks, so freeze the leftover egg whites and save them to use in leftover egg white dishes.


  • 1 pound/2 cups butter (softened)
  • 2 cups sugar
  • 4 large egg yolks (room temperature)
  • 4 cups all-purpose flour
  • 2 cups chopped walnuts (or pecans)
  • 1 (8- to 12-ounce) container almond paste
  • 1 (12-ounce) container strawberry pastry filling
  • Garnish: confectioner's sugar

Steps to Make It

  1. Gather the ingredients. Preheat oven to 325 F.

    Ingredients for shortbread cookies
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  2. In a large bowl, cream together the butter and sugar until light and fluffy.

    Cream ingredients
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  3. Add the egg yolks and mix well.

    Add egg yolks
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  4. Add the all-purpose flour and chopped walnuts and mix until well incorporated.

    Add flour
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  5. Divide the dough in half. Wrap half in plastic and put in the freezer while you make the base.

    Divide dough in half
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  6. With slightly dampened hands, pat the remaining half of dough into a 15.5 x 10.5-inch jellyroll pan until even. Re-dampen hands as necessary if dough starts to stick to your fingers.

  7. Spread almond paste over surface to within 1/4 inch of edges.

    Spread almond paste
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  8. Top with strawberry filling and spread in the same way.

    Top with strawberry filling
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  9. Remove dough from freezer and grate evenly over the entire surface of filling. Bake for 45 minutes to 1 hour or until golden brown.

    Remove from oven
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  10. Cool 10 minutes on a wire rack.

    On wire rack
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  11. While still in the pan and warm, cut into nine horizontal rows and six vertical rows to make 54 bars. Cool completely in the pan.

    Cut while warm
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  12. Dust with confectioner's sugar and transfer bars to paper cups and a pretty serving tray. Store any leftovers tightly covered container.