Czech recipes of all types are fun for me to make and eat. December 2021 I joined Sokol San Francisco for their Christmas cookie webinar. It was a wonderful class and I chose to make the Vanilkove Rohlicky. The burst of lemon in every bite is so refreshing and delicious. The substitution of almonds for walnuts was delicious as well. I’ve attached a link to the full YouTube video to enjoy!
CZECH VANILKOVE ROHLICKY
- 240 g flour, sifted
- 180 g butter, room temperature (increase by 2 tbsp. if using almonds)
- 120 g ground walnuts (I used almonds)
- 60 g sugar
- 2 egg yolks
- 1 tsp. lemon zest (optional)
- vanilla sugar & confectioner’s sugar for coating
- Preheat over to 350 degrees F.
- Grind nuts to course texture.
- Mix ground nuts with sifted flour, egg yolks, sugar and butter (cut into smaller pieces). Add lemon zest. (My cookies were a little dry, so I added juice of 1/2 a lemon).
- Work into smooth dough. Wrap the dough in plastic wrap and let rest for at least 1 hour or up to 2 days ahead of baking.
- Divide the dough into four pieces. Roll each into a strand about 1 inch (2.5 cm) thick. Cut the strand into small equal-size pieces (about 1/2 inch).
- Roll each piece into a ball then flatten between your hands. Press side of cookie inward to make a crescent shape. Don’t make them too long and skinny since they will break very easily.
- Place on baking sheet lined with parchment paper. Bake for 10-12 minutes.
- Let cool slightly, but still warm, roll each crescent in a bowl of confectioner’s sugar mixed with vanilla sugar. You can also sift the sugar mixture over the baked cookies.
Recipe from San Francisco Sokol Czech Christmas Cookie Class 2021: https://www.youtube.com/watch?v=j5dXDRkEnEM