Reviewed: Apr. 30, 2009

My boyfriend is Czech and I made these for him as a surprise. He loved them!

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annamichelle87

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2009

Good, it was a nice change of pace from a super-sweet cookies

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Alli

Cooking Level: Expert

Home Town: Wellington, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 11, 2009

Not my favorite. Liked the cookie part but kind of tasted like a cookie with jam on it. I used the regular Smuckers though so maybe if I used low sugar, it would of turned out better. Sorry...

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Baking Bunny

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Reviewed: Mar. 12, 2009

These bars were delicious! I doubled the recipe and made one pan w/ blackberry preserves and the other w/ Apricot preserves. I will definitely make again.

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sPi

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 15, 2008

My family is of Czech descent and I wanted to bring some of that back into our holiday tradition. These cookies were delicious! I think I will add a litte more jam next time around. These are great cookies to make when you're looking for something a little different! Very delicious and easy to make.

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LaurenElyse

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 6, 2008

I made these because my husband's ancestors are Bohemian/Czech. These cookie bars are really better than I thought they would be. I didn't have strawberry jam, so I used blackberry jam. Very good!!!! ....................................... I am updating this review. I just made these with Solo apricot filling and they were awesome. I want to try with the Solo nut fillings next. I also forgot the vanilla and they were still good. Great recipe.

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michiganfoodie

Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA

Living In: Wyoming, Michigan, USA

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Reviewed: May 11, 2008

My husband sent me on a mission to make some kind "Czech" dessert for some family who is from there... and YUM YUM YUM! We loved these! We did use the freezer tip and it was perfect!

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SisK

Cooking Level: Expert

Home Town: Encinitas, California, USA

Living In: San Marcos, California, USA

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Reviewed: Oct. 18, 2007

mmm mmm mm

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weeble

Cooking Level: Expert

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Reviewed: Dec. 28, 2006

sortbread like outside. add more jam then calls for. tasety with tea. the crust ould be good on own for cookie or crust for cream pie

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cakeown

Cooking Level: Intermediate

Home Town: Forest Grove, Oregon, USA

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Dec. 11, 2002

I have been making these wonderful cookies for Christmas for the last 15 years. I use low sugar strawberry spread instead of the regular jam. Additionally, from years of trial and error I have found that when you divide the dough and spread the strawberry jam on top if you place it in the freezer for about 10 to 15 minutes it will help make putting the dough on top a whole lot easier since the cold jam will not shift around so easily. Then all you have to do is let it return to room temperature and then bake. Its one more step but its worth it. Thanks LindaK for passing on this recipe. I'm sure a lot of other families will pick it up as a tradition!

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