Czech Christmas cookies!

Christmas is getting closer and closer. And in true Czech fashion, right now is the time to start baking! I've noticed that all Czechs bake the cookies at least one month before Christmas so that there's time for the cookies to get the perfect texture and softness. I've got to say, they turn out amazing!

I hope you enjoy these, because I know I do!

Seriously try this out, they are very easy and delicious to make. I'm going to a Thanksgiving dinner this Friday and have decided to make some of the beehive cookies, kind of like a test run. For the beehive ones there's actually a special mold you need to use, but if you make them into little balls and then follow the directions, I don't see why it shouldn't work.

Vosí hnízda (Beehive cookies)

Ingredients:
Dough:
300 g finely ground (piškoty) Nilla Wafers,
120 g powdered sugar,
120 g butter,
3 tablespoons milk,
6 tablespoons rum (tuzemák- a sweet rum),
2 tablespoons cocoa

Filling:
120g powdered sugar,
120g butter,
2 egg yolks, drop or two of rum for flavour
Whole piškot/wafer cookie to cover bottom….

Process: Prepare a smooth dough from the specified ingredients. Press small pieces into the special forms that have been coated inside with sugar. Make an indentation in the dough and fill with the butter filling. Cover with whole biscuit. Remove from form. Let solidify in fridge.

And you're done!

Medvědí Tlapičky (Bear Paws)

Ingredients:

• 2 sticks + 3 tablespoons softened butter
• 2 1/4 cups sugar
• 3 cups all-purpose flour
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/2 cup cocoa powder
• 3/4 cup ground filberts or almonds
• 8 ounces good-quality chocolate
• Blanched slivered almonds

Preparation:

1. Heat oven to 350 degrees. Thoroughly coat 3 bear paw molds or madeleine pans (or make them in batches) with cooking spray. In a large bowl, cream together butter and sugar. In a separate bowl, mix together flour, cinnamon, cloves, cocoa powder, and nuts. Add to butter-sugar mixture, mixing thoroughly.
   
   
2. Press dough into prepared pans and bake for about 20 minutes or until a toothpick tests clean and the edges are turning slightly brown. Cool completely.
   
   
3. Melt chocolate and dip wide end of "paw" into chocolate, and place on waxed or parchment paper. Insert four almond "claws" into paw while the chocolate is still wet. Let dry completely. Store covered in an airtight container.

All for now! Enjoy!