Czechoslovakian Cookie Bars

These little beauties are called Czechoslovakian Cookie Bars. I can’t vouch on whether this is or is not an authentic Czech cookie, but I can vouch that they are completely addicting! Buttery shortbread crust layered with strawberry preserves, toasted walnuts, and a crumb topping.

This recipe was shared by my dear friend Meredith. Soon I’ll devote a whole post to her and the nurturing she showed me when I was a young mom, but for now I’ll just say that for years and years she sent us these in the mail at Christmastime. And since I gave birth to two of my babies around the holidays, I have fond memories of eating these as middle-of-the-night snacks when I was up with crying babies. Calories eaten during the night don’t count, right?

And these cookie bars are very versatile. You can switch out the strawberry preserves for a different flavor and can sub the walnuts for pecans, or another favorite nut. You can even leave the nuts out completely if you’re not a fan. But this is my favorite combination because it’s how Meredith makes them!

Toasted Walnuts

Chop 1 cup of walnuts and toast them in a skillet over medium heat just until fragrant. And if we’re being honest here, sometimes I don’t toast the walnuts at all. Toasting them will add a little more flavor, but sometimes it’s just not a toast-the-nut kind of day.

Strawberry Preserves

Since this recipe doesn’t have many ingredients, the quality of the ingredients you use is more important. My favorite brand of preserves is Bonnie Maman. They have a whole line of preserves, including raspberry, peach, mixed fruit, etc. I found this jar at Fred Meyer.

I’m sure this recipe would be very good with homemade preserves too. Whatever brand you use, just make sure it is a jam or preserve, and not a smooth jelly. The little bits of fruit really add to the recipe.

The Shortbread Crust

The shortbread crust in this cookie bar resembles the crust of a lemon bar – very buttery and tender. There is no leavening in the recipe (like baking soda or powder), so it will be more flaky than a traditional America brownie or cookie bar.

Start by creaming some butter and sugar together.

To this mixture, add a few egg yolks, vanilla, salt, and flour. Mix just until the dough comes together. Avoid over-mixing so the crust stays tender.

Stir in walnuts and press half of the dough into the bottom of a foil-lined 9 x 9” pan.

Use the bottom of a flat measuring cup to press the crust evenly into the pan.

Spread 1/2 cup of preserves over the crust.

And pinch off 3/4” pieces from the remaining dough and drop over the preserves.

Bake 35-45 minutes until the topping is a light golden brown and the preserves are bubbling through the crumble topping.

I hope these become a new favorite Christmas cookie of yours too!

Czechoslovakian Cookie Bars

1 cup salted butter, room temperature
1 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
Pinch of kosher salt
2 cups all purpose flour
1 cup walnuts, toasted and chopped* (measure the walnuts before chopping)
1/2 cup quality strawberry preserves

Directions

Preheat oven to 350F. Line a 9 x 9 pan with foil and spray with nonstick cooking spray.

Beat butter and sugar until thoroughly mixed, occasionally scraping bowl with rubber spatula. With mixer at a low speed, beat in egg yolks, vanilla, and salt until well combined, constantly scraping bowl. Add flour and beat just until the dough comes together. Avoid over-mixing the dough so it stays tender. Stir in walnuts.

Pat half of dough evenly into bottom of the prepared pan. Use the bottom of a flat measuring cup to smooth out the dough. Spread strawberry preserves over dough. Pinch off ¾” pieces from remaining dough and drop over preserves. Bake 35-45 minutes, until light golden brown. Cool completely in pan on wire rack and cut into pieces. Store, covered at room temperature for up to 3 days.

*Toast whole nuts in a dry skillet over medium heat. Stir constantly, just until fragrant, and remove from the pan.