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Czechoslovakian Shortbread Recipe - Cukrovi or Susenky

User Rating 5 Star Rating (2 Reviews)


Czech Bar Cookies

Czechoslovakian Cookie Bars (Cukrovi) with Almond-Strawberry Filling

© Barbara Rolek licensed to About.com, Inc.

Czechoslovakian cukrovi is the generic term for confections, and cookies, shortbread and biscuits (as the English use the word) are known as susenky. This recipe was given to me in the early '70s by a lovely Czech woman. Everyone seems to have it but not with an almond-strawberry filing. The almond, while very sweet, seems to cut the richness of the dough. This recipe is definitely party size, but it can be cut in half with no loss in quality.

Freeze leftover egg whites and save for leftover egg white recipes.

Compare this with Hungarian Shortbread.

Here's a larger photo of Czech bar cookies.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: About 54 Czech Bar Cookies


  • 2 cups butter (1 pound), softened
  • 2 cups sugar
  • 4 large egg yolks
  • 4 cups flour
  • 2 cups chopped walnuts or pecans
  • 1 (8- to 12-ounce) container almond paste
  • 1 (12-ounce) container strawberry filling
  • Confectioners' sugar


  1. Heat oven to 325 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add yolks and mix well. Add flour and nuts and mix until well incorporated.

  2. Divide dough in half. Wrap half in plastic and put in freezer while you make the base. Pat the remaining half of dough into a 15 1/2 inch-by-10 1/2 inch jelly roll pan with slightly dampened hands, if necessary. Spread almond paste over surface to within 1/4 inch of edges. Top with strawberry filling and spread in the same way.

  3. Remove dough from freezer and grate evenly over entire surface of filling. Bake for 45 minutes to 1 hour or until golden brown.

  4. Cut into 9 horizontal rows and 6 vertical rows (to make 54 bars) while still warm but cool completely in pan. Dust with confectioners' sugar and transfer bars to paper cups and a pretty serving tray or store tightly covered.
User Reviews

Reviews for this section have been closed.

 5 out of 5
It's a keeper!, Member Mupmeyer8102

I have been making this recipe for the past 3 years around Christmas. I use raspberry pie filling instead of strawberry. I have found it easier to use 12 oz of almond paste. Last year I forgot to add nuts and it still turned out great!

3 out of 3 people found this helpful.

See all 2 reviews

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