Marokanky (Czech Christmas Cookies)
These Czech Christmas cookies are crunchy on the outside and chewy on the inside. The batter is prepared on the stovetop, then cooled and baked. The original recipe calls for nuts and candied orange zest, but any dried fruit or combination of dried fruits can be used in place of the candied zest. —Cyndee Sindelar, Princeton, New Jersey
Czech Christmas Cookies Tips
Can you use other kinds of dried fruits in Czech Christmas cookies?
Yes! Substitute equal amounts of your favorite nuts and dried fruits to make these Czech Christmas cookies your favorite holiday treat.How do you store Czech Christmas cookies?
Since the cookies are a bit sticky, they’re stored best between sheets of waxed paper in an airtight container in a cool place. Or, they can be frozen for up to 1 month. Whether you freeze them or not, it’s most important to store them out of sight so they don’t get gobbled up before Christmas!How can you make these Czech Christmas cookies your own?
In addition to adding your favorite nuts and dried fruits, try dipping them or drizzling them with milk, semisweet, white or ruby chocolate to put your signature on these cookies. If you liked marokanky, try another Czech Christmas cookie classic: Bohemian kolaches! Other Czech Christmas recipes to try include wiener schnitzel and mulled wine.—Catherine Ward, Taste of Home Prep Kitchen Manager
Ingredients
- 2/3 cup confectioners' sugar
- 2 tablespoons all-purpose flour
- 1/2 cup heavy whipping cream
- 1/2 cup sliced almonds
- 1/4 cup finely chopped walnuts
- 1/4 cup chopped candied orange zest
- 1/4 cup dried cranberries, chopped
- 1 teaspoon vanilla extract
- 3 ounces bittersweet chocolate, chopped
- 1 teaspoon shortening
Directions
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1Preheat oven to 350°. In a large saucepan, mix confectioners' sugar and flour. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
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2Remove from heat. Stir in almonds, walnuts, orange zest, cranberries and vanilla. Cool completely.
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3Drop by tablespoonfuls onto parchment-lined baking sheets. Bake until edges begin to brown, 10-12 minutes. Cool on pans 10 minutes. Remove to wire racks to cool completely.
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4In a microwave, melt chocolate and shortening; stir until smooth. Dip each cookie bottom into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate until set. Store between pieces of waxed paper in an airtight container.
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