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Yugoslavian Christmas Cookies


Are they Croatian or Bosnian? We don't know! But they're good.

Makes about 36

For the base:
2-1/4 cups all-purpose flour
3/4 cup chopped toasted walnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup seedless red raspberry jam

For the topping:
4 egg whites at room temperature
1/4 teaspoon cream of tartar
1 cup granulated sugar
3/4 cup ground walnuts
3 ounces unsweetened chocolate, melted and cooled to room temperature
1/3 cup finely chopped walnuts

Pre-heat oven to 350 F. Grease a 15 x 10-inch jelly roll pan. To prepare cookie base, combine flour, nuts, cinnamon and salt in a medium bowl; set aside. In a large mixing bowl beat butter, sugar and vanilla until light and fluffy. Stir in flour mixture; blend well. Turn into prepared pan and smooth the surface. Evenly spread jam over dough; set aside.

To prepare topping, beat egg whites and cream of tartar in a large mixing bowl at medium speed until soft peaks form. Increase speed to medium-high; add sugar, 1 tablespoon at a time, until egg whites form very stiff glossy peaks. Gently fold in ground nuts and melted chocolate. Spoon dollops of meringue over jam, spread evenly. Sprinkle meringue with chopped nuts.

Bake 5 minutes, remove pan from oven. Using a very sharp or serrated knife, lightly score surface of meringue into 2-inch squares (8 x 5). Continue baking 20 to 30 minutes or until meringue is firm to the touch. Cool in pan on rack. Cut into squares. Store in airtight container at room temperature for up to 4 days.

Note: Adapted from The Joy of Cookies by Sharon Tyler Herbst (1987). Also called Docci Bojai.

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Reviews of Yugoslavian Christmas Cookies:

6-14 of 14 reviews   Next >>

  Zina McCullough in Florida  Nov 22, 2008
Would make this again.
My mom used to make these for times other than Christmas. They are so good without the chocolate in them. Now that I have relocated the recipe, I will be making this year as well. 5 stars

  A cookie baker in Pennsylvania  Nov 18, 2008
Would make this again.
My grandmother was Croatian and she made these. She called them thumbprints. 5 stars

  a cookie baker in Tinley Park, IL  Aug 23, 2008
Would make this again.
I got so many compliments when I made these for my work. People thought I should sell them they were that good. This is a recipe I would highly recommend and I may try to make them without the chocolate too, just to see the difference. 5 stars

  A cookie baker  Sep 21, 2007
Would make this again.
these recipes are exclusively Croatian. It is in general odd to say Yugoslavian Christmas, because while it existed Yugoslavia integrated peoples of different religions and there was not such thing as YU Christmas. Serbians who are ortodoxe christians celebrate Christmas 7 days later then catholics and traditionally eat koljivo - mixture of honey and some cereals and česnica - cerale flat kake. 5 stars

  A cookie baker in B.C canada  Dec 14, 2006
Would make this again.
theese are delish 4 stars

  A cookie baker  Dec 5, 2006
Would make this again.
Hmmm, what to say about these yummy cookies! I loved them soooooooo much they made my mouth water, the drool came running down my chin, they were TERRIFIC! 5 stars

  A cookie baker  Dec 3, 2006
Would make this again.
This recipe is great, but I'd like to see the pics of cookies, because then is easier to make them. 5 stars

  Zina in Florida  Sep 11, 2006
Would make this again.
These are delicious. I leave the chocolate out of mine though, they are so good this way. 5 stars

  A cookie baker in Croatia  Nov 30, 2005
Would make this again.
These are Croatian and they are a family tradition. EXCELLENT 5 stars

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