Say hello to your new favorite Christmas cookie: Yugoslavian Christmas cookies! These cookie bars are uncommon in most holiday spreads, but oh my, one bite and you’ll be adding these cookies to your usual rotation.
A layer of buttery cookie sits under jam, which sits under fluffy meringue, which sits under nuts — yes, each layer is delicious, and yes, they combine into an utterly delectable Christmas treat that’s also great year-round!
Ready to give your holidays an Eastern European twist? Let’s get these Yugoslavian Christmas cookies baking!
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What I Love About Yugoslavian Christmas Cookies Recipe
Nervous about attempting this unusual treat? Don’t be! I promise, my Yugoslavian Christmas Cookies recipe is every bit as delicious as it sounds. Plus:
- Fifty minutes from start to finish
- Versatility galore!
- Easy to make but tastes complex
- Meringue!!
Recipe Notes
My Yugoslavian Christmas Cookies recipe combines the best parts of easy-to-make cookie bars with a European twist. I know it can seem overwhelming to try something new, but that’s why I’m here: to ease your stress!
Ingredient Notes
You Can Meringue: Meringue always seemed like one of those complex desserts that only trained chefs could make. Wrong! Meringue is surprisingly easy, especially in recipes like this. Whip your egg whites and add sugar.
My recipe has you add lemon extract, which is a necessary addition to help your meringue hold its structure. Give it a try! You got this.
Is the Meringue Crying? Another tip to make sure your meringue turns out as perfect as I know it can is to spread your meringue all the way to the edge of the cookie tray. This will help prevent weeping, when meringue starts to “melt” after baking.
Jam: My Yugoslavian Christmas Cookies recipe calls for blackberry jelly — but if you want to up the Eastern European influence, there’s a whole world of jams and jellies you can try. One of my favorites is plum jam. Plum yum!
Allergy-Friendly: I love how adaptable my Yugoslavian Christmas Cookies recipe is! If you need to make it gluten-free, swap the flour for your favorite gluten-free version. To make it dairy-free, swap the butter for your favorite dairy-free alternative. The only alteration that doesn’t work is to make it egg-free — the eggs are quite imperative to my Yugoslavian Christmas Cookies recipe!
Storing Tips
Bar cookies are notoriously storage-friendly — and my Yugoslavian Christmas Cookies recipe is no different!
If you bake your cookies in a tray that comes with a lid, simply snap it on after they’ve cooled. Otherwise, cut up your bars and store them between layers of wax or parchment paper in either an airtight container or bag.
My Yugoslavian Christmas Cookies recipe makes such pretty, clearly defined layers that I can’t help but display them prominently at any party. I love finding nice display dishes at thrift stores or splurging on a multilayer tray pyramid. You worked hard on these cookies — treat them proudly!
Can You Freeze This?
Because the meringue is in contact with the moist jam, you have to be careful when freezing my Yugoslavian Christmas Cookies recipe. After you thaw them, the meringue will lose a bit of its structure, but the flavor will still be yummy. Because of this interaction of moisture and meringue, I recommend only freezing meringues for up to a month.
Make Ahead Tips
Work your make-ahead magic by whipping up the cookie base ahead of time. You can store raw cookie dough in the freezer for up to two months.
Once you start making the meringue, however, you’ll have to follow the recipe through to the end. Meringue is very much not make-ahead friendly! It works best with fresh eggs and will lose its volume over time unless you bake it right away.
How Long Can You Keep This?
At room temperature, my Yugoslavian Christmas Cookies recipe will only last a day or two. Again, the interaction of the jam with the meringue will slowly affect the meringue over time. In the fridge, you’ll get a little more life — my Yugoslavian Christmas Cookies recipe will last for up to three months.
Recipe Variations
Can I Add Peanut Butter?
One of the best parts of cookie bars is the versatility! For every craving, there’s a bar.
Chocolate peanut butter bars are always a crowd-pleaser. Who can say no to the heavenly combination of chocolate and peanut butter?
Want the yumminess, but in a rush? No bake peanut butter bars are for you!
Can I Add Other Berries In This Recipe?
The jam in my Yugoslavian Christmas Cookies recipe paves the way for fruit galore! Blackberry pie bars are a close cousin of these treats. Or go for a more tart twist with my cranberry bars!
Want a delicate, fancy flavor pairing? Lemon blueberry bars are light and luscious, a celebration of that well-beloved meeting of citrus and berries.
Can I Use Pecans Instead?
Go for it! My Yugoslavian Christmas Cookies recipe is only a few twists away from being pecan pie bars — yum!
Or if you want to go full traditional, try pecan shortbread cookies. The heartiness of shortbread with the added crunch of pecans, they’re truly divine!
Can I Use Almonds Instead?
Almonds make every holiday dish feel that much cozier! Almond crescent cookies are some of my favorites — delicate yet crumbly, in that iconic shape that everyone recognizes!
Or, if you really loved the pecan cookies I mentioned above, go for almond shortbread cookies! Better yet, why choose? Toss in a mix of pecans and almonds!
If you’re missing an added umph to pair with the almonds, almond joy bars are an utterly mouth-watering mix of chocolate and almond. You’ll never regret making these!
Can I Make This Recipe With Italian Twist?
One of my go-to recipes during the holidays is Italian Christmas cookies — which feels so reminiscent of the cookie layer in my Yugoslavian Christmas Cookies recipe! Playing on the jelly addition, give Italian fig cookies a try. The heartiness of the fig adds such an earthy, warm flavor to the cookies that instantly transports me to a cozy Christmas wonderland.
If you want even more Italian holiday treats, rainbow cookies will get you there! Part cookie, part cake, all delicious — and beautiful!
Yugoslavian Christmas Cookies
Ingredients
- 1/2 pound unsalted butter at room temperature
- 1/2 cup sugar
- 1 egg yolk large
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 4 large egg whites
- 1 cup sugar
- 3/4 cup ground walnuts
- 1 teaspoon lemon extract
- 1 cup blackberry jelly
- 1/4 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees.
- Cream butter and sugar together thoroughly; add egg yolk and salt and combine. Add flour and combine. Pat mixture into a 9X13 inch pan.
- Beat egg whites until stiff. Gradually add 1 cup of sugar. Continue to beat until you reach a meringue consistency. Gently fold in ground walnuts and lemon extract.
- Spread jelly over dough mixture in pan.
- Swirl meringue over jelly. Sprinkle with chopped walnuts.
- Bake for about 40 minutes. To cut, use a serrated knife and a gentle sawing motion.
Nutrition
More Christmas Cookies Recipes…
Who can make just one Christmas cookie recipe? Not me! If my Yugoslavian Christmas Cookies recipe was just the start of your holiday baking, check out these delicious additions:
- Double Chocolate Snowballs – Chocolate-chocolate heaven!
- Chocolate Shortbread Cookies – Butter, cocoa powder — what more do you need?
- Christmas Sugar Cookies – A classic for a reason!
- Gingerbread Man – What decorations do you like?
- Spritz Cookies – Easy and mouthwatering!
Conclusion
I hope I’ve helped ease your concerns about making my Yugoslavian Christmas Cookies recipe! Branching out of your usual cookie recipes is so rewarding — for your confidence as well as your tastebuds.
Which layer of my Yugoslavian Christmas Cookies recipe is your favorite? Let me know in the comments!
Gardening Angel says
December 23, 2018 at 2:49 pmI will make these again but will be certain the jelly has been strained to remove all berry seeds. I used Kerrygold butter for the shortbread and, while delicious, the cookies are prone to crumbling.
Kathleen says
December 23, 2018 at 8:13 pmHi, you are right about the meringue is prone to crumbling! I use a serrated knife and gently cut them. Great idea to stain the jam. <3
Karen Dushack says
December 16, 2018 at 6:33 pmWhat is the best way to store these?? Can they be frozen short term??
Kathleen says
January 13, 2019 at 3:33 amHi Karen. Yes, they can be frozen. I freeze them in a hard container to protect them because they are fragile. I store them in an airtight container at room temp generally. <3
Thom Kondas says
December 15, 2018 at 6:30 pmCan I freeze these for later?
Kathleen says
January 13, 2019 at 3:33 amHi Thom. Yes, they can be frozen. 🙂
Marlene says
November 11, 2014 at 12:24 amI’m Croation & Slav & I will have to make these cookies along with Potica & all other ethnic dishes. They sound yummy!
Kathleen says
November 11, 2014 at 3:50 amHey Marlene! I Love these so much! Hope you do as well!
Lisa says
December 15, 2018 at 5:29 pmHi.. post is pretty old but these are very similar to my country New Zealand and called Louise Cake.. might give them a go
Kathleen says
December 17, 2018 at 12:26 amHi, Lisa! Yum, Louise Cake and this cake really looks the same! I hope you enjoy making it! 🙂
Shannon Bubalo says
December 19, 2019 at 5:51 pmHi Kathleen. I also will try this recipe. And bombice both for the holidays. Our family is from HR and Bosnia-Herzegovina. Lovely to find recipes from this part of the world. Wish We had a konoba and peka to make some of the other dishes with. Thanks for sharing
Kathleen says
December 19, 2019 at 6:29 pmHi, Shannon, I hope you enjoy <3
Margie says
December 15, 2018 at 5:58 pmDo these cookies need to be refrorated? Thanks Margie
Kathleen says
January 13, 2019 at 3:34 amHi Margie. I store them in an airtight container at room temperature. 🙂
home buyers legal advice says
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Arlette says
February 18, 2010 at 8:19 pmThese cookies sounds amazing…
I bookmarked the recipe to give it a try next week.. I always look for a unique treats to try.
thanks for sharing, i will let you know
melrose says
February 7, 2010 at 3:14 pm:)) I am from former Yu, and this is known as 'London stanglice' (smth. like Bars from London) or according to some sources 'Damen Kapric' (smth. like ladie's caprice). I like it very much!
Dragana says
January 11, 2010 at 2:39 pmI make these as well and they are called Zora Kolachi. What a great idea to add lemon extract. See my entry for 'Zora kolachi' http://draganabakes.blogspot.com/2009_10_01_archive.html Yours look delicious!
Mike says
December 14, 2019 at 10:21 pmThanks for mentioning this name, Dragana. I saw this recipe promoted on Yummly today and was looking for it through my old ‘Croatian Cuisine’ cookbook (1978, by Alojzicje & Ruzica Kapetanovic), which includes 42 pages of pastry resipes! Thanks to your naming it, I found a similar one (using 5 egg yolks and whites and ground almonds) called Zagorje Kolach on page 268.
Simply Life says
December 30, 2009 at 1:40 pmi'm so impressed! Coming from a family where I grew up on these, I never thought I'd see them in the blog-world! they look great!
Hilary Havarti says
December 30, 2009 at 3:32 amYum! This looks delish. Bookmarking, stat. Thanks for visiting weheartmacandcheese.com.
Cheers,
Hilary
Donna-FFW says
December 30, 2009 at 2:32 amThese cookies sound absolutely incredible. I am so bookmarking to try them soon.
Natashya KitchenPuppies says
December 26, 2009 at 9:44 pmThey do look really good – but my eye keeps going back to that Goan Chicken!
Katy ~ says
December 26, 2009 at 12:22 pmI'm saving this. I so love family recipes from other countries, and this one is a gem. Thank you so very much for sharing. As someone said, bring the world closer kitchen by kitchen.
deb says
December 25, 2009 at 3:51 amLOVE…LOVE…LOVE the new blog layout and logo! So cute. THe photos have always been fabulous but the new layout makes them pop even more. Great job…kudos to your graphic designer;-)
Merry Christmas to everyone love ya!!!!!
Mari @ Once Upon a Plate says
December 25, 2009 at 2:24 amHi Kathleen! Oh. My. Gosh. Those look utterly fabulous. Thank you so much for sharing the recipe. You're a gem!
I would like to wish you and your loved ones a very Merry Christmas, and all of the best in 2010.
I'm so happy you're blogging, it's always such a pleasure to visit your site. xo ~m
carma says
December 24, 2009 at 4:08 pmThey do look sinfully delicious!!
I want to thank you for visiting my blog and for the kind words you left on my “wounded bird” post. It meant a lot. It really did 🙂
Have a wonderful holiday!
Colleen @ MuralMaker&More says
December 24, 2009 at 3:49 pmOh, Yum. Thanks for visiting my food blog the other day. I'm off to make Penuche (brn sugar fudge), toffee, eggnog cheesecake & lemon cake. Gotta remember to take pics for posts!
Have a wonderful Christmas!
Joanne says
December 24, 2009 at 1:57 pmWow these sound seriously fantastic. And I love the photo! It looks like a spiral staircase (to cookie heaven).
Happy holidays!
Norm says
December 24, 2009 at 6:52 amlinnell is a cookie master!
southbayrantsnraves says
December 24, 2009 at 6:48 amLooks great! I love all these recipes from around the world!
Karine says
December 24, 2009 at 5:00 amYour cookies sound amazing! Thanks for sharing 🙂
Vodka Logic says
December 23, 2009 at 10:46 pmOmg they look great… going to try them
Jamie Cooks It Up! says
December 23, 2009 at 8:13 pmThese look great Kathleen…and great job on your cute header! It's looking fancy around here! Have a Merry Christmas!
A Year on the Grill says
December 23, 2009 at 5:13 pmI have had these before… never knew the origin, but that makes a wonderful cookie… Blackberry jam!!!
these rock
Christy says
December 23, 2009 at 5:01 pmyum! all my baking WAS done…but I have a close friend who is Croatian and I know her father would love these…I am going to make them today–definitely!
Thanks for posting and Merry Christmas
Fresh Local and Best says
December 23, 2009 at 4:01 pmThese cookies look incredible, perfect for enjoying after Christmas dinner!
Rhonda @ Shellbelle's Tiki Hut says
December 23, 2009 at 1:39 pmOh Kathleen, these look and sound wonderful. I love finding recipes from other countries, it just brings the world closer together — kitchen to kitchen.
Wishing you and yours a very Merry Christmas and a Happy New Year, my new friend!
HoneyB says
December 23, 2009 at 10:31 amKathleen, these look yummy! One of my best friends is Yugoslavian and her MIL whoe came over from Yugoslavia years ago- made us these crepes that I will NEVER forget. Of course, I can't seem to replicate them either, but this post reminded me of them! I hope you have a Merry Christmas!
Angie's Recipes says
December 23, 2009 at 8:22 amThese cookie triangles look really special and tempting!