|Nutritional Guidelines (per serving)|
|Servings: 54 cookies (54 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||3%|
|*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 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.
- 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
Gather the ingredients. Preheat oven to 325 F.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the egg yolks and mix well.
Add the all-purpose flour and chopped walnuts and mix until well incorporated.
Divide the dough in half. Wrap half in plastic and put in the freezer while you make the base.
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.
Spread almond paste over surface to within 1/4 inch of edges.
Top with strawberry filling and spread in the same way.
Remove dough from freezer and grate evenly over the entire surface of filling. Bake for 45 minutes to 1 hour or until golden brown.
Cool 10 minutes on a wire rack.
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.
Dust with confectioner's sugar and transfer bars to paper cups and a pretty serving tray. Store any leftovers tightly covered container.