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Czechoslovakian Cookies are a thick bar cookie with a fruit jam layer in the middle encased by a simple, buttery and nutty, shortbread-type crust on the top and bottom. The layers, textures and flavor are just amazing!
These Czechoslovakian Cookies are the best three layer bar cookies that you’ve ever had! Abundant with nuts and the sweetness of a jam filling, these cookies have few ingredients but a huge amount of buttery flavor. They are super easy to put together, although they seem more complicated than they actually are.
And, while I have no idea if these cookies indeed have authentic, Czechoslovakian origins, I do know that my Sicilian-American mother made them every year during the Christmas season and that they are highly addictive! They were a much anticipated component of her overflowing and coveted cookie trays that were distributed to family and friends throughout the holiday season.
I have so many beautiful memories of making these and other cookies with her deep into the nights leading up to Christmas. Some other favorite Christmas cookies include Pecan Snowball Cookies, Pizzelles and Peanut Butter Cup Chocolate Chip Cookies with Sea Salt and Nuts.
These layer cookies were always the favorite amongst our family and friends and still are to this day. I guess because they are a bit unique and unusual as compared to the more traditional and common Christmas cookies, like pizzelles and snowball cookies.
I hope that these delicious Czechoslovakian cookies become one of your new Christmas recipes and traditions on your cookie trays this year!
Ingredients for Czechoslovakian Cookies
Here are the ingredients we will be using to make these delicious Layered Cookie Bars with Nuts and Jam:
- Butter: Both salted and unsalted butter work well.
- Sugar
- Egg Yolks
- Flour (not sifted)
- Nuts:I use half chopped walnuts and half chopped pecans. But you can use all walnuts or all pecans if you would like. I have not experimented with other nuts, but you certainly can if you would like! The nuts need to be chopped finely, but not so fine that they are powder. They should be in small pieces. I often purchase finely chopped nuts if I am short on time.
- Preserves: I use a mixture of apricot and pineapple preserves on one half of the cookies and a berry or cherry preserve on the other half. (Strawberry jam is a favorite!) Use any of your favorite jams or preserves in this recipe. Just be sure to not use a smooth jelly as the chunky texture of a jam or preserve is an important component of the final cookie. Also, use one type of jam in the whole cookie if you would like. I’ve presented the different jams used here on each half of the cookie dough as that is the way that I have always made it But, you can definitely change this part of the recipe to your liking.
A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.
How to Make Czechoslovakian Cookies, Step-by-Step!
Here are the main steps for making these Czech cookies:
- Place a rack in the center of the oven and preheat oven to 325°F. Prep and gather all ingredients. Chop the nuts by pulsing them in a food processor if you have not purchased them pre-chopped.
- PRO-TIP: The nuts need to be chopped finely, but not so fine that they are powder. They should be in small pieces. I often purchase finely chopped nuts if I am short on time.
- PRO-TIP: I use half chopped walnuts and half chopped pecans. But you can use all walnuts or all pecans if you would like. I have not experimented with other nuts, but you certainly can if you would like!
- Grease and flour the bottom and sides of a 9”x13” pan thoroughly with butter and flour.
- PRO-TIP: I have made these cookies in both a 10”x10” ceramic baking dish and a 9”x13” aluminum baking pan. Both work well. The cookies will be a tad taller in the 10”x10” pan as there is not as much surface area, but not significantly different.
- Cream the butter and sugar together in a stand mixer until they are light and fluffy.
- Add the egg yolks and blend well. Then, add flour a little at a time, then the nuts, and continue to blend until well combined.
- Spread half of this batter evenly on the bottom of the greased and floured pan using a rubber spatula.
- Then combine the apricot and pineapple preserves and spread this mixture over half of the cookie batter in the pan, leaving about ¼” space from the edge of the dough/pan. Do the same on the other half of the dough, using either cherry or berry preserves.
- Next, carefully cover the preserves with the remaining dough, using your fingers to spread it out as evenly as possible.
- PRO-TIP: Alternatively, you can break up the dough into small little balls, press them in your palms, then place them individually over the preserves. The balls do not need to be shaped or anything fancy–just pinched off little chunks of dough dropped evenly all over the preserves. This gives the cookies a really nice homey look. It is ok if some of the preserves are not covered completely.
- Bake for 1 hour or until the topping is a light golden brown and the preserves are bubbling through the cookie topping.
- Cool completely in the pan, then cut the cookies into small squares. Dust them lightly with powdered sugar, if desired.
- PRO-TIP: Before cutting the cookies into small squares, I like to refrigerate them briefly so that they will set completely and harden a bit, making it easier and less messy to portion.
Frequently Asked Questions
Here are answers to some frequently asked questions about Czechoslovakian Cookies:
I use half chopped walnuts and half chopped pecans. But you can use all walnuts or all pecans if you would like. I have not experimented with other nuts, but you certainly can if you would like!
Use any of your favorite jams or preserves in this recipe. Just be sure to not use a smooth jelly as the chunky texture of a jam or preserve is an important component of the final cookie. Use one type of jam in the whole cookie if you would like. I’ve presented the different jams used here on each half of the cookie dough as that is the way that I have always made it But, you can definitely change this part of the recipe to your liking.
If you are making the cookies two to three weeks or more in advance of Christmas, I suggest either refrigerating or freezing them (see next question) in two large pieces, then portioning them into small squares up to two days prior to serving, at which time they can be held at room temperature.
If you are making Christmas cookies on a rolling basis, meaning that you are making multiple batches over a few weeks for the season and to be given away and enjoyed here and there, just keep them out at room temperature. They can stay at room temperature for up to five days or so.
I generally store my cookies in tins and not plastic as I feel they hold their crispiness better and will not become as soft as if they were stored in plastic containers.
Once baked, these Czechoslovakian cookies freeze really well uncut. I suggest cutting the whole thing in half to make it easier to remove the cookie from the baking pan in two large pieces. Then, wrap the two large pieces really well in plastic wrap and place them in a freezer bag for up to 3 months. When ready to enjoy, let them mostly defrost before cutting them into squares.
If you like these Anise Pizzelles, check out this Sicilian Ricotta Cheesecake–so light and creamy with a bright citrus flavor and orange almond graham cracker crust!
Variations and Substitutions for Czechoslovakian Cookies
Here are a few notes on variations and substitutions for these Czech Christmas cookies:
- Change the Nuts: I use half chopped walnuts and half chopped pecans in this recipe. But you can use all walnuts or all pecans if you would like. I have not experimented with other nuts, but you certainly can if you would like!
- Change the Jam: Use any of your favorite jams or preserves in this recipe. Just be sure to not use a smooth jelly as the chunky texture of a jam or preserve is an important component of the final cookie. Use one type of jam in the whole cookie if you would like. I’ve presented the different jams used here on each half of the cookie dough as that is the way that I have always made it But, you can definitely change this part of the recipe to your liking.
- Add Spices: If you’d like to add some additional spices to the cookie batter, ground cinnamon, cardamom and/or allspice are all great options. I suggest 1/8 to ¼ teaspoon each at the most.
- Add Vanilla: One teaspoon vanilla extract can be added if you would like, although the cookie does not honestly need it!
Kitchen Tools for Czechoslovakian Cookies
To make these Czech Christmas cookies, you’ll need the following:
- Food Processor (optional, to chop nuts)
- Measuring cups and spoons
- Multiple bowls to hold prep
- Stand mixer
- Rubber spatula
- Nonstick 13”x9” baking pan
- Oven mitts
- Metal spatula
More Great Recipes to Try
I hope that you are enjoying Mangia With Michele and all of my Italian recipes!
If you’ve tried Czechoslovakian Cookies or another recipe here, please let me know in the comments below. I love hearing from you!
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Czechoslovakian Cookies (Layered Cookie Bars with Nuts and Jam)
Ingredients
- 1½ cups butter at room temperature (3 sticks) + more to grease pan
- 1½ cups sugar
- 3 egg yolks from large eggs
- 3 cups flour not sifted) + more to flour pan
- ¾ cups finely chopped pecans
- ¾ cups finely chopped walnuts
- ⅓ cup apricot preserves
- ⅓ cup pineapple preserves
- ⅔ cup cherry or berry preserves
- Powdered sugar to dust on top (optional)
Instructions
- Place a rack in the center of the oven and preheat oven to 325℉. Prep and gather all ingredients. Chop the nuts by pulsing them in a food processor if you have not purchased them pre-chopped. The nuts need to be chopped finely, but not so fine that they are powder. They should be in small pieces. I often purchase finely chopped nuts if I am short on time.
- Grease and flour the bottom and sides of a 9”x13” pan thoroughly with butter and flour. (See Notes below). Or, line the pan completely with parchment paper.
- Place the butter and sugar in a mixing bowl and cream them together using a paddle attachment until they are light and fluffy.1½ cups butter, 1½ cups sugar
- Add the egg yolks and blend well. Then, add flour a little at a time, then the nuts, and continue to blend until well combined.3 egg yolks, 3 cups flour, ¾ cups finely chopped pecans, ¾ cups finely chopped walnuts
- Spread half of this batter evenly on the bottom of the greased and floured pan using a rubber spatula.
- Then combine the apricot and pineapple preserves and spread this mixture over half of the cookie batter in the pan, leaving about ¼” space from the edge of the dough/pan. Do the same on the other half of the dough, using either cherry or berry preserves.⅓ cup apricot preserves, ⅓ cup pineapple preserves, ⅔ cup cherry or berry preserves
- Next, carefully cover the preserves with the remaining dough, using your fingers to spread it out as evenly as possible. Alternatively, you can break up the dough into small little balls, press them in your palms, then place them individually over the preserves. The balls do not need to be shaped or anything fancy–just pinched off little chunks of dough dropped evenly all over the preserves. This gives the cookies a really nice homey look. It is ok if some of the preserves are not covered completely. (See photo in Step-By-Step section above.)
- Transfer the pan to the preheated oven and bake for 1 hour or until the topping is a light golden brown and the preserves are bubbling through the cookie topping.
- Remove finished cookies from the oven and let them cool completely in the pan before cutting them into small squares. I like to refrigerate them briefly before cutting them so that they will set completely and harden a bit, making it easier and less messy to portion. Before cutting, run a knife or small metal spatula around the edge of the pan. This will be helpful when cutting the bars and removing them from the pan. Alternatively, you can try flipping the whole pan onto a cutting board and then cutting them from there, but I admit that this method is not foolproof and may take some practice.
- Dust cookies lightly with powdered sugar, if desired.Powdered sugar to dust on top (optional)
Notes
- I have made these cookies in both a 10”x10” ceramic baking dish and a 9”x13” aluminum baking pan. Both work well. The cookies will be a tad taller in the 10”x10” pan as there is not as much surface area, but not significantly different.
- Either salted or unsalted butter can be used.
- I use half chopped walnuts and half chopped pecans. But you can use all walnuts or all pecans if you would like. I have not experimented with other nuts, but you certainly can if you would like! The nuts need to be chopped finely, but not so fine that they are powder. They should be in small pieces. I often purchase finely chopped nuts if I am short on time.
- Use any of your favorite jams or preserves in this recipe. Just be sure to not use a smooth jelly as the chunky texture of a jam or preserve is an important component of the final cookie. Use one type of jam in the whole cookie if you would like. I’ve presented the different jams used here on each half of the cookie dough as that is the way that I have always made it But, you can definitely change this part of the recipe to your liking.
- Once baked, these Czechoslovakian cookies freeze really well uncut. I suggest cutting the whole thing in half to make it easier to remove the cookie from the baking pan in two large pieces. Then, wrap the two large pieces really well in plastic wrap and place them in a freezer bag for up to 3 months. When ready to enjoy, let them mostly defrost before cutting them into squares.
- Please note that the yield is approximate and will depend on how large or small your squares are. I cut mine approximately 1-1.5″ square.
Great recipe! They were so delicious.
Your mother’s handwriting is the same as my mother’s – Palmer method Catholic School in NJ!
I am looking forward to making there. Thank you and happy holidays to you and yours.
I remember these cookies from my childhood, but had completely forgotten about them Thank you for posting this recipe. I made them yesterday and they were perfect.