These cookies are traditional in Croatia and are made only for festive occasions, such as holidays, birthdays, parties.
By Tamara Novacoviç
These cookies are traditional in Croatia and are made only for festive occasions, such as holidays, birthdays, parties. They will remind you of Linzer cookies, the recipe is very similar. I like this recipe most (I tested a lot of them) because the cookie literally melts in your mouth 30 minutes after baking. Usually these cookies need two days or more to be perfect, but this recipe uses cornstarch which, I believe, makes them so good.
- 2 cups (300 g) all purpose flour
- ½ cup (60 g) cornstarch
- ¾ cup (90 g) powdered sugar
- 210 g butter, cold, cut in cubes
- 0.3 cups (60 g) ground hazelnuts or walnuts
- 4 egg yolks
- 1 tsp vanilla extract
- marmalade plus powdered sugar for dusting
- Whisk together flour, cornstarch, powdered sugar and ground nuts.
- Rub cold butter (cut into cubes) into the mixture. Add egg yolks and vanilla, make dough. Wrap in plastic wrap and refrigerate for 1 hour.
- On a floured surface, roll out dough-thin. You can also roll it out between two sheets of plastic wrap. That way you won't need to dust the bottom and top with flour and your rolling pin won't stick to the dough. Cut out shapes with cookie cutters (stars, flours, circles). Make sure to cut out circle in the middle of half of cookies. These parts will be your top, and the ones without the cut out middle will be the bottom. Transfer carefully on baking sheet lined with parchment paper.
- Preheat oven to 200 C. Bake for 5-6 minutes. They should stay light colored.
- While hot, dust top parts (with cut out middle) with powdered sugar. Let cool completely.
- Brush some marmalade on the bottom of each cookie, cover with top part. Marmalade will make them stick together.
- These cookies keep well for weeks. Store in cool place.
Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.