BEEHIVE COOKIES (Včelí úly), A No-Bake Life Hack For Your Casualties

The best way we know to use up casualties from our holiday baking

Our collected work on Heritage Cookies of the Old and New World, both Volume 1 and the forthcoming Volume 2, can be traced back to the Czech tradition of Vánoční Cukroví: “Christmas Sweets.” Central and Norther Europe abounds with impressive holiday baking traditions, but no one takes it more seriously, or does a better job, than Czechs such as my beloved wife.

The thing is, when you make a lot of cookies, you also end up with a lot of casualties. There’s just no way around it. Beehive N0-Bakes may be the single best way of converting those casualties into something new. Who am I kidding? History contains a lot of ‘Oops!’ moments just to ensure the Beehives get made.

It starts with tiny plastic molds such as this one from the Czech manufacturer Tescoma:

It ends with this:

That picture pretty much says it all. (A) create a dough from leftover cookie crumbs, (b) press it into shape using the plastic form, (C) poke in a hole using the provided stamp, or the handle of a wooden spoon, (D) fill said hole with a stiff, rum-heavy buttercream, and then (E) cover the bottom with a small, round cookie like commercial vanilla wafers.

Quick, easy, fun for children of all ages, and requiring no mandatory baking unless you choose to make a superior buttercream. Or wish to make your own wafers, of course.

Part 1 – Ready The Shell

This is the magic part, and it couldn’t be any easier. Start with your leftover cookie crumbs. Mix in finely ground nuts, a small amount of powdered sugar, and egg white(s) as needed to bind it all together. Most people also add in a bit of rum (or extract) and cocoa powder to round things out, but that can vary with both personal taste and the nature of your casualty crumbs. You can also add spices, depending on the nature of your crumbs. Ground up gingerbread cookies obviously have a different vibe than ground up butter cookies.

NOTE FROM KATE: caution on the casualty cookies. Not all will make good candidates! We had some strongly flavored cocoa bear paws that got recycled into Beehives, and I thought there was a bit much going on. I would’ve preferred a more neutral backdrop to the smooth and delicious filling. If we make them again from the same cookies I will vary from the recipe to accomodate.

Regarding the overall impression, I prefer walls as thin as possible, with a liquidy eggyolk cream filling for contrast. But those would soak the Nilla cookie base over time…so if you’re making a whole bunch, a buttercream might be a longer-lasting option. Due to their egg content, we store Beehives in the refrigerator until serving time.

The only place it could go wrong is the proportions. Sometimes the cookie crumbs will be drier, sometimes wetter, etc. The answer is simple: remember your target. You want a standard, slightly sticky cookie texture. Start with something on the wet side and then add crumbs as needed to get there.

Part 2 – Ready The Filling

This is just as easy even though the recipes can vary drastically from house to house. You are after a rich, thick but not solid filling full of extra rum flavor. How you get there is up to you. The filling texture can vary from thick and boozy liquid eggnog to a firmer, properly flavored buttercream.

Kate’s prefers a cheater-buttercream on the theory, “If you are going to make a life hack recipe out of leftover crumbs, why not make a shortcut buttercream?”

  1. Make an extra-thick, store bought vanilla pudding by using only half the designated amount of liquid.
  2. Finish by whipping in dark rum and/or rum extract to taste.

I prefer to start from a modified pastry cream, otherwise known as a Swiss meringue method using yolks instead of whites:

  1. Whip the leftover egg yolks with some sugar over a hot water bath until thick and foamy.
  2. Remove it from the heat and whip in softened butter piece by piece, waiting each time until the last piece has been fully incorporated.
  3. Finish by whipping in dark rum and/or rum extract to taste.

The third approach is a French Buttercream, otherwise known as an Italian meringue method using yolks instead of whites.:

  1. Whip the yolks off heat until thick and foamy.
  2. Slowly drizzle in a softball-stage sugar syrup (235°-240° F = 114°-115° C), whisking on “high” until the temperature drops back down.
  3. Finish by whipping in dark rum and/or extract to taste.

The Flavor Profile – Does It Need To Be Rum?

We’ve written before that Prague’s secret heart belongs to a combination of nuts, rum and mocha. This recipe has (let’s see…) nuts and cocoa powder in the crust, with rum in both crust and filling. No surprise there!

There is no rule requiring you to stick with that profile, any quick online search will reveal many variations, and you always need to adapt things if your cookie crumbs come from something that has a lot of character. But for plain beehives made from plain cookies, please consider mocha-rum as the home base. That’s what you’d find in the Czech Republic.

NOTE: 100% rum extract starts to taste a bit artificial. We like to mix dark rum and extract together in order to obtain an intense flavor that still has nuance. And a bit of booziness of course!

Part 3 – Construction

Press dough into your little beehive mold:

Finished cookies with an empty mold on the left, and
an unfilled one on the right

Poke a hole in the bottom using either the tool that came with your mold, or the handle of a wooden spoon.

Poke a hole inside

Fill the hole with filling.

Cover the hole with a small, round cookie. We typically use commercial vanilla wafers from the box.

Bottom on, and ready to be pushed free.

Unmold. One side of the mold will come free easily. Use the cookie on the bottom to help free the other.

Done!

Move your finished Beehive Cookies to the fridge, where they will keep well while the cold, dry air hardens the outer crust and makes them that much more cookie-ish.

Storage and Conclusion

No-Bake Beehive Cookies:

  • Turn casualties into capital;
  • Look amazing;
  • Have a distinct and often different flavor from everything else on your tray;
  • Taste delicious;
  • Are easy to customize (almost unavoidable);
  • Occupy a distinct part in an important baking culture; and
  • Are fairly easy to make.

Can someone please explain the downside?

okay, yes. You may have to put them into a mental “Not-Quite-A-Cookie” category. And yes, that can cause some family friction about where they belong in your forthcoming cookbook. But they’re good. That is the bottom line.

Ah, the burdens of life…

Enjoy!

ISCHLER COOKIES – The Blessed Union of Linzer Tarts and Sachertorte

Dense nutty shortbread with an apricot filling and chocolate coating. What’s not to love?

“There is a tide in the affairs of bakers. Which, taken at the flood, leads to cookies of legend.”

Williamnot Shakesthepan, ‘Julius Eater’

The bakers of Imperial Austria were always good, but immortality escaped them until the creation of a series of desserts in the 1800’s. Yes, Linzer Tarts date back to at least the 1600’s. But nailing it? Pre- and post-French Revolution. One example is Sachertorte, created in 1832; a dense, extremely chocolatey layer cake with a generous amount of apricot jam on the inside. Ischler Cookies are another.

This particular cookie was created for Emperor Franz Joseph I in 1849 at the spa town of Bad Ischl. Look with care and you’ll see a marriage of the first two; the buttery, nutty, Linzer shortbread sharing the stage with apricot filling and dark chocolate counterpoints.

Exquisite.

As always, skip to the bottom if you are only here for the recipe. Most of this article concerns the choices we made to get there.

MORE A “PROFILE” THAN A “RECIPE”

A search for “Ischler Cookies Recipe” yields somewhere in the area of 2,000 recipes in English alone, and another 10,000 in German, Czech, Slovak, Hungarian, and any number of other languages. Plus books, of course. I’ve scanned maybe a hundred in all, with close study of several dozen, and all the work done on ours. On that authority I feel confident about the [lack of a] target definition:

  1. A sandwich cookie made from a tender, nut-heavy shortbread;
  2. An apricot filling, which often gets varied in the name of creativity;
  3. And a densely chocolate element, which can take any form that human ingenuity can contrive.

This cookie has been around for more than 170 years, and the recipe now has all but infinite variations. If you insist, I will admit to a belief that the original cookie used a lot of hazelnuts, had an apricot filling, and was enrobed in chocolate, but that is based purely on inference and guesswork. Why hazelnuts? Because it pairs so very well with chocolate. Why enrobed instead of sandwiched? Well, if I was a pastry chef, and I wanted to impress an Emperor, that would be my default.

Sensible? Yes. A statement of fact? Not exactly.

So here’s the bottom line. Our version of this recipe is as good as any, better than most, and is 100%, capital-R Right. But that doesn’t mean that other recipes are capital-letter Wrong. They aren’t. We’re looking at a flavor profile, not a fixed recipe. Everything is “right” so long as it has the nutty shortbread, jam filling, and distinct hit of chocolate.

THE NUTTY SHORTBREAD

I spent years refining the proportions in my nutty Linzer Tart dough to perfection, and there is no reason to mess with success for this one. Here is the basic formula:

  • ≈ 1 cup (7 oz = 185 g) of fine nut meal, ideally from gently toasted nuts;
  • 2 sticks (1 cup = 8 oz = 225 g) of butter;
  • 2 cups (10 oz = 185 g) of flour;
  • One large or XL egg yolk;
  • A small amount of baking powder; and
  • A healthy pinch (¼ tsp.) of salt.

Tests pushed us to add an extra half cup of flour to the dough, plus a little beyond that for oily walnuts, but that’s basically where we ended up.

What Nuts To Use? Any. Most modern American recipes tend toward almonds as the nut of choice. Modern recipes from Austria tend to use hazelnuts (filberts). The Hungarians often favor walnuts. Kate and I usually recommend a mix of nuts, but it had to be tested. We did so. And the result was clear: It doesn’t really matter.

NOTE FROM KATE: I figure the preferred nut may have also been a function of availability. The Hungarian versions favor walnuts, which they grow locally. In Bohemia (and I believe Austria) you can find hazelnuts bushes growing prolifically near every village, much to the delight of both youngsters and squirrels. So they make more sense for where I grew up. That said, the 1924 Sandtnerova cookbook uses almonds for almost everything, including her version of Ischler Cookies, and Austria sat in the middle of all these trade routes during Imperial times. Thus the Bad Ischl bakers would have had ready access to all three.

The photos in this post vary from examples that are pure walnut through pure hazelnut, 2:1 hazelnuts and almonds, and 3:1 hazelnuts and walnuts. They look the same, and while a devoted taster can tell one from the other (especially when the nuts are toasted), every variation was just as delicious as the last. So choose what you wish according to personal taste, budget, and pantry.

“What about oddball nuts like pecans, peanuts, macadamia, etc.?” Yes, that’s valid too. Look at the definition! “Nut meal” it says, and that is all it means. You’ll just be making another of those infinite and delicious variations. The only change is the obvious one: walnuts and other oilier nuts create a looser dough, which you’ll need to compensate for by adding some extra flour during the rolling phase. (NOTE FROM KATE: Macadamias would be interesting. They are the oiliest nut in existence and would produce a very short dough. I can already taste a Hawaiian take on the Ischler, with a tropical jam filling and a white chocolate coating on top!)

What Texture of Nuts? This one is more defined. Use nut meal nut flour, without any significant chunks of the sort you’d want if we used the word “chopped.” Yes, many people prefer to have little pops of crunchy nuts in their cookies. And yes, it adds some texture while also being convenient. After all, that is what you can get from a food processor. It just isn’t capital-R Right, because food processors did not exist in 1849. Bakers used table mounted grinders instead. Kate’s Grandma Kandler had one that looked a lot like this:

Image shows a 1930’s version from the Czech company Porkert

(NOTE FROM KATE: Scott has this part only half right. Grandma used one like this for poppy seed, and only occasionally for walnuts (which she used in her zimtsterne-like meringue sticks). She didn’t have a nut grinder for hazelnuts or the oh-so-rare almonds. Those she ground on the Czech equivalent of a box grater, one nut at a time, while listening to the radio and cursing. That works fine if you use the small slicing openings, but it’s laborious and does a job on your manicure.

You might ask, “Why didn’t she have the menfolk do it?” The answer is twofold: 1. The menfolk were busy pounding regular sugar into powdered sugar using a brass mortar and pestle. 2. She didn’t trust the menfolk not to eat the nuts. They were hard to obtain during the product shortages of the communist era, and she often had to visit numerous stores with hours-long lines just to get two small baggies of hazelnuts. For a great tool we can use now, keep reading.)

We have gotten by for 30 years with a much smaller and more familiar device:

Image shows the Oxo Rotary Grater, often used for Parmesan cheese but just as effective with nuts.

Both of those grinders inhale whole nuts and breathe out either fine shreds or powder, depending on which grating blade you insert. They do not produce “chopped” nuts. Thus we believe that (a) nut meal is almost certainly the texture used in the 1849 version of this cookie; (b) it’s a texture we prefer to eat; and therefore (c) it is the texture this recipe recommends. [NOTE: Almond flour and meal have started to become available in U.S. markets. Hazelnut and walnut meal are a lot harder to find, at least in 2022.]

As for chocolate inside the dough… see below.

Can I add some spice to the dough? Absolutely! Linzer Tarts have a hint of spice, and these can too. Just be judicious. Ischler Tarts have a strong, three-legged theme that every good recipe needs to balance; nutty shortbread, chocolate, and jam. Spices that enhance this balance do nothing but help. Spices that add a fourth layer will throw things awry. We didn’t do a whole lot of experimenting along these lines, but experience suggests that the best approach would focus on a spice that works with your central nuts. E.g., walnuts love to pair with ground cloves and coffee; vanilla, cinnamon, and nutmeg pair to perfection with hazelnuts; almonds get along cinnamon or an oddball spice like pepper.

THE APRICOT FILLING

Yes, apricot. We defunded the cookie police before publishing this article, so no one’s going to arrest you for using something else. There are, however, a number of reasons to start with this particular fruit:

  • Apricot and chocolate are a classic Austrian combination, as shown by the much loved Sachertorte;
  • Raspberry has its own cookie in Linzer Tarts; and
  • All accounts seem to agree that the original, 1859 recipe did indeed use apricot and not any other fruit.

QED.

Apricot cookie fillings come in two basic versions. The first is slow-cooked puree or compote a/k/a apricot butter, povidla, lekvar, etc. We prefer these fillings for recipes that bake the filling, but with this one – filled after the fact – we recommend the easier route; a modified apricot jam.

Jam fillings present two issues, both of which are easy to solve. #1 is excess moisture that can soak into the cookies and limit their lifespan. #2 is availability, since our stores only carry “apricot preserves,” and that product has enough chunks to detract from your ideal result.

Cookies made with unstrained preserves. See how the bits of fruit hold the two halves apart? It doesn’t hurt the taste at all, but it’s less perfect than what you can do with only a little more effort.
Same cookies, same presentation, but without the chunks of fruit.

We prefer this cookie with a smooth jam instead, and ideally one that’s just a little drier. You can address both concerns by (a) heating preserves until loose, (b) pushing the hot goo through a sieve, and then (c) spiking it with a squeeze of fresh lemon juice or apricot brandy for that certain je ne sais quoi. Apricot perfection with just the texture you want.

I did try to sieve the jam without preheating, hoping to avoid the danger of handling something so hot. Alas, even a coarse sieve wouldn’t do the job. Preserves are just too hefty, and it did nothing about the moisture concern. Thus you are hereby warned about the danger, and we recommend doing it anyway.

THE CHOCOLATE

Yes, a chocolate component is essential. That is what separates this cookie from being a mere variation on Linzer Tarts. Same genus; different species.

What kind of chocolate? That is a matter of some debate. Look at those 12,000 recipes on line and you’ll see that different bakers try to incorporate the chocolate element in every possible way. And I do mean every. We found recipes based on:

  1. Grated or melted chocolate mixed into the dough. This produces a wonderful cookie on its own merits, and it’s the simplest approach. The drawback? It doesn’t have the same ‘Wow’ factor as a chocolate filling or topping, and it adds flavor without texture.
  2. Cocoa powder mixed into the dough. Again, it’s a wonderful cookie on its own, but it lacks in both Wowness and mouthfeel.
  3. A chocolate ganache filling paired with the apricot filling. This is the most common solution in American recipes because it’s simple, tasty, has a great mouthfeel, and is easy to pack. The drawback? It looks good but not great, and too much of either layer will make your filling squirt out the sides.
  4. A ring of chocolate ganache filling with the apricot placed inside. This is a neater variant on #2, because the piping process enforces exactly the sort of filling-discipline you need. The downside? “Piping” is #1, because many people find it fussy and hard. Visual appeal comes in again as #2. There’s nothing wrong with looking at chocolate, but seeing the jam adds a flash of appealing color. #3, I think it messes too much with the balance of flavors, though Kate disagrees. (NOTE FROM KATE: I have a higher tolerance for bitter than Scott, and find the ring of darker chocolate ganache very pleasant. This is especially true for when used with the sweeter chocolate fondant icing – see below. Also, YMMV.)
  5. Chocolate ganache spread or piped over the top. A great compromise, but the ganache can look a little messy if you don’t pay attention, and it makes for a very sticky top. There’s no way at all you could hope to pack it in a tin. Right idea; wrong solution.
  6. Chocolate buttercream cake frosting piped on top. Think of these sandwich cookies as a tiny cupcake made from shortbread instead of batter. Now go ahead and frost that cupcake. Taste: check. Texture: check. Appearance: check. The drawbacks? (A) It moves us away from “cookie” and into “confection,” (B) no one could even dream of packing them in a tin, and (C) there are better answers yet to come.
  7. A chocolate glaze. Looks fine and packs like a charm, but glazes never have the desired mouthfeel, and almost always lack something on the flavor side too.
  8. Melted chocolate a/k/a why get weird? Alas, but the texture is wrong. The cookies wants a coating that feels dry to the fingers, but gives way to the teeth without any effort. The ‘snap’ of actual chocolate turns from asset to issue in this particular case.
  9. Chocolate melted with butter, and then either poured over the top or used as a dip. This is an ideal solution for taste, appearance, and texture, but it also softens at room temperature, which makes it a mess to eat and impossible to ship unless you heroically cut a piece of parchment as protection.
  10. Coverture a/k/a chocolate melted with extra cocoa butter, used as either a coating or a dip. Ding! This is the best solution of all… if you keep cocoa butter on hand, or have access to specialty stores that sell ready made coverture. If you don’t…
  11. A pourable chocolate fondant used as either a coating or a dip. Ding ding! We have finally arrived at our #1 solution for everyday pantries! Looks perfect; thick enough to give an ideal, luscious mouthfeel; dries enough to pack in a tin without worry; and the flavor is exactly as you want, since it can be varied to taste. It’s even pretty easy… or would prove to be after we figured it out.
Want chocolate icing that flows over your cookies, settles into a coating with some heft, is dry to the touch, but melts in your mouth? Pourable fondant is where it’s at.

THE ICING ODYSSEY

You may find this hard to believe, but we really did try every one of the first nine approaches (other than the frosting). See this parallel article on coverture and pourable fondant. Which one do we recommend? It’s chocolate, people! Chocolate wrapped around rich, nutty shortbread that encases a lively hit of bright apricot filling! Don’t stress. This is the very definition of a no-lose situation.

If you keep cocoa butter on hand, go with coverture. If you don’t, whip up a pourable chocolate fondant.

“But should I pour the coating over? Dip the cookies in? Cover only part of the cookies? Apply decorative stripes or some such?

[Sigh] Do what you prefer. We happened to be testing these just in time for Thanksgiving, which led to an extended family vote in favor of coating only the tops with as smooth a layer as possible. Hence the photos. But we can promise that all the others work too. Once again, you cannot lose, so do not stress.

CONCLUSION

Ischler Cookies can hold their own on any cookie tray in the world. They really are that good, and that full of history and heritage.

Are they actually better than all the other cookies in the world? Well, that one’s up to you. They call it taste for a reason, and I cannot speak for yours any more than you can speak for mine. But I can promise you this. Wise men and women will do a lot of careful tasting and re-tasting before reaching any decision.

“I better have just one more to be sure…”

A FEW FINAL NOTES

On storage:

  1. The dough freezes as well as any other so long as you seal it in plastic wrap or an equivalent.
  2. Baked halves keep as well as any others. Just remember that they are fragile, and do best in an airtight container like a cookie tin.
  3. Baked and coated halves freeze well too, but coverture can sometimes develop a whitish bloom (which doesn’t alter the taste, but does detract from their beauty). Fondant made with actual chocolate can do that too, but less so. Fondant made with only cocoa powder doesn’t mind freezing at all.
  4. Filled cookies freeze ‘okay,’ but not ‘well’ because the added moisture of the jam creates a number of potential problems. Better to freeze before filling.

On lifespan:

Ischler Cookies are a little hard if eaten right after they’re filled; remain perfect for up to a week if kept in a tin; and then go downhill.

That’s about it. Enjoy!

The Companion Article On Chocolate Coverture And Pourable Fondant

1826 THUMBPRINTS FROM M.D. RETTIGOVA (a/k/a “Dimple Cookies” or “Butter Bombs”)

A recipe direct from the great-grandma of Czech cuisine

Kate grew up in Prague, which explains the Czech accent in so many of our recipes. This one is so utterly Czech that even native Praguers will be a little stunned. Not because of the recipe itself, though it really does make a fantastic, ultra-buttery thumbprint cookie with a unique technical twist. It’s the history that makes this cookie special.

The published recipe dates back to the landmark 1826 book by Magdalena Dobromila Rettigová (a/k/a M.D. Rettig), a name that every Czech knows, but also tends to discount. Non-natives may want to think of her as a much loved national Grandma; the old lady you treasure because she snuck you cookies, held you in her lap, and taught you how to handle pets, children, and husbands with a firm but loving hand. It’s an archetype, right?

But here’s the thing. Mrs. Rettigova has held that role in the cultural heart for 200 years and counting.

Wow.

As always, feel free to skip to the bottom if you only want the recipe. This article, even more than most, will cover ground that isn’t directly related to simply making the cookie.

LET’S START WITH THE COOKIE ITSELF

The key characteristics of a proper Thumbprint Cookie are:

  1. An easygoing flavor that will pair with your jam based filling;
  2. A tender, vaguely chewy, fine grained texture; and
  3. Just enough structure to keep a clear dimple in the center when baked as a ball with a deep hole poked inside.

Mrs. Rettigova’s Dimple Cookies (“důlkové koláčky”) feature exactly the texture and structure you want, but also have a flavor that positively screams of BUTTER!!! Butter that pairs extremely well with fruit flavors of every kind, of course. Or can stand on its own.

The Key Trick: Combine Softened Butter With Clarified Butter

It’s a fairly simple procedure. (1) Beat a generous amount of softened butter with an equal amount of clarified or browned butter until smooth, (2) beat in egg yolks one at a time, and then (3) mix in the dry ingredients. All very simple, and totally brilliant.

Our article on Ghraybee, the Middle Eastern shortbread, details my years of frustration trying to incorporate browned butter into a shortbread cookie. The problem drove me mad, and I finally had to settle for simply using it as an icing. The delicate balancing act of Ghraybee offers one way around that diliemma. This cookie is the European solution I never managed to crack.

Yes, it’s also 200 years old and counting. [Sigh]. Don’t remind me. But look at this way: I’ve got a choice between feeling elated to have the answer, or ashamed that I didn’t think of it myself. Thanks all the same, but I’m going with Door #1.

THE ONLY QUESTION: NARROW HOLES OR WIDER HOLES?

There isn’t much else to add, since we’re offering the recipe basically unchanged from the original Czech. The only issue we found goes to personal choice. What’s the balance you want between cookie part and jam part? Here are the two options (you can also vote for “in between” of course):

Cookies made with a narrow hole by using only the width of a wooden spoon.
Cookies where the spoon hole was widened out before baking to the size of my (Scott’s) thumb.

The wider your holes before baking, the wider and shallower they will be after baking, with the initial difference enhanced by spreading. It really comes down to what you want. I am a jam-first kind of guy. Kate prefers a bit more balance.

(NOTE FROM KATE: I like the fruity notes of jam to pair with my shortbread without overwhelming it. In the past, I’ve removed excess jam out of an otherwise perfect cookie with a spoon. Psst…don’t tell on me.)

Then there is the final option: make a relatively flat topped cookie and then press a dimple in with your asbestos finger when they are hot out of the oven. Yes, it can give you a mild burn on a sensitive thumb tip. Sometimes you pay for beauty. And yes, you can use a tool like the blunt end of a small pestle; if you have one. Just be sure to act quickly! The cookies get delicate as they cool, at which point your effort to push in a dent will start to cause destruction instead.

P.S. These are cookies you fill after baking. Yes, you can do it in advance, but it serves no purpose. The jam condenses and shrinks as it bakes, while also losing its high notes. Here’s an example:

From the left, apricot filled after, apricot prefilled, strawberry prefilled, and strawberry filled after

I also believe those high notes matter, at least to my taste. Strawberry jam with a tiny hint of lemon juice or balsamic vinegar? Oh yeah. “How to elevate a childhood favorite into maturity in an instant.”

Apricot with a spice (cardamom!), herb (rosemary!), hint of booze (cognac!), or lemon? 1826, meet 2026. It has no end except the bounds of human creativity.

There are plenty of cookies where a cooked fruit filling is the right way to go, especially if you hope to ship them. This is a different critter. Thumbprints are for eating at home, not shipping out. Though nothing stops you from shipping them empty, of course. Even the most inept, kitchen-phobic bachelor can manage to fill a hole with a bit of his favorite jam!

So much for the actual cookie. Now it’s time for the treasure behind the cookie; an absolutely fascinating bit of history and perspective that most people tend to forget.

Again, head to the bottom if you only want the recipe. What follows is all about history, culture, and why you should go out of your way to give this one a try. It has nothing to do with the actual baking

WHO WAS M.D. RETTIGOVA AND WHY WAS SHE SO IMPORTANT?

(NOTE FROM KATE: Scott doesn’t waste a moment to learn something new from history, and this time period was of great interest to him in college. He’s also a professional storyteller, and thus can’t resist a good opportunity to share an interesting tale. Stories, however, are as important as they are interesting. They teach us much about who came before us, and they help shed light upon the things we do today without even thinking about it. We all stand on the shoulders of giants. For our Czech readers, you’ll note a non-Czech slant to Scott’s view of Czech history. Let’s treat pani Rettigova as one singular dot, and for this time, not worry about the seminal “details” that form the rest of the Czech history puzzle. Enjoy!)

Hmmm… Let’s start by setting the scene.The girl who would grow up to become Mrs. Rettigova was born in 1785 to a German speaking, very assimilated family named Artmann. They lived in a 500-person village located in the northern quarter of Imperial Austria that would later become the Czech Republic.

Austria in 1785 was the world of Mozart’s prime: a country heavy with tradition, and organized around an ancient, universally accepted, divinely inspired social order that began with the Emperor and moved on down. Loyalties were more medieval than modern. The ran to your patron, and from him on up to the imperial person. There were no amorphous concepts like a political state or ethnic group with the sole exception of religion, and the hellish wars of the 1600’s had left so deep a mark that smart people did their very best to avoid it. Citizenship and self image had precious little to do with a common language or a common history. Your “team” was your fellow imperial subjects, plain and simple.

(NOTE FROM KATE: this is what I mean about a non-Czech attitude. Those of us who grew up with Czech history will be saying, “But what about Charles IV, the Holy Roman Emperor and king of Bohemia? What about the Czech lords who elected their own king after the turmoil of the Hussite wars?” Not relevant. In Magdalena’s time, these events were esoteric and forgotten by all but literate historians. That’s the point. If a Czech person wanted to show how worldly and educated they were, they spoke and wrote in German.)

Recall too that Austria, a/k/a the Holy Roman Empire, had been one of Europe’s great powers since the fall of Rome, second only to France and at least the peer of Great Britain. Prussia and Sweden up north had famous armies too, while Spain was a declining but still great power in the far west, and the Ottoman Empire a historic menace to the south. Neither Germany nor Italy existed as a political unit, and no one but wild eyed, fantasizing academics bothered to dream about that kind of unification. They were mere “geographical expressions” as one of the era’s most famous politicians quipped later on.

That was the world this baby was born to enter. The first real stirrings of change occurred in 1792, when she was seven (7) years old. How can I bring home the enormous weight of what was coming down the historical turnpike? Let’s try this:

Imagine what life would be like for a girl in rural Ohio if Communist China suddenly threw off its chains and declared itself to be a new and radical democracy in the model of ancient Athens. That’s a pretty good analogy of what the French Revolution meant to people in the rural villages of central Europe. Or it would be if you could spice that impact up because the current queen and king of “China” happened to be the sister and brother-in-law of your own “President.”

These great events would have been a consuming topic of conversation for the grownups, but only a background noise for our little girl and her daily life. Seven year olds care more about playtime than the storm clouds of war on the horizon.

A few months later the deposed French king and queen tried to flee to Austria, and were recaptured. The revolutionaries had them beheaded in a public square just as she turned five. Monarchs fed to the same guillotine as common peasants! Shocking! But still just loud and urgent grownup talk from her perspective.

Her Emperor immediately declared war on France, Prussia joined in, her local “big kids” started to talk about military careers, and the atmosphere got ever more intense. Children her age would have been sent out of the kitchen, rather than assuming they’d just be bored.

The Reign of Terror began ran from ages 8-9 (the age of a typical American 3rd- to 4th-grader). While that went on, Austria and Prussia used the distraction to launch a joint invasion. It enjoyed enough initial success to make Great Britain and Spain join in for their fair share of the soon-to-be-carcass. Which meant that all of Europe had come together in a loose alliance against divided, self-consuming Revolutionary France. What else could happen but victory, soon and profound?

They all found out as she went the preschoolers started to see her as one of the Big Kids. France rallied enough to bounce the Prussians out of the war, though she managed no more than a desperate draw against Austria. The world went into 1794/95 (age 9-10) with the other Great Powers beginning to close their own nets. Victory still seemed inevitable, however stubborn the French mob had turned out to be. The war’s end, right there on the horizon… only to vanish with the rise of an unknown, undersized, provincial artillery officer who’d grown up on some tiny islet in the sea. Over the next half decade Napoleon Bonaparte took over the French command in Italy, proceeded to disgrace army after army, finally driving on to dethrone the Pope himself. Absolutely historic routs, which kept piling up until a final French triumph at the soul crushing Battle of Marengo in 1800. That year, Magdalena turned 15 and could start to be viewed as marriageable.

From here we can speed up a bit. Her Emperor and the victorious Napoleon declared an uneasy truce. Everyone knew it was more of an ‘armistice’ than a ‘peace,’ however, and so it proved. War renewed a few years later, only to end when she was 20, with Bonaparte’s legions sweeping across the continent to humble, humiliate, and crush the combined armies of Austria, Prussia, Sweden, and Russia. Every king but the Tsar was forced to surrender, and he would have too if Moscow wasn’t 1,200 miles (2,000 km) away from Vienna, off in the middle of nowhere.

(NOTE FROM KATE: it’s well-known that Napoleon’s armies looted a lot of art from Czech castles and churches. It is less known that they had absconded with half the nascent nation’s supply of vowels. This is why Czech has many words with only one vowel in them, and some with none at all! But look at French. They have so many, they can’t decide which ones to keep silent.)

Austria, along with everyone else, became a grudging vassal state, and the tide of revolutionary ideas began to flow from Paris unimpeded. The main treaties establishing a new world order were signed when Magdalena was 22 and 24, respectively. She married at the age of 23.

THE CHANGING LIFE OF THE NEW MAGDALENA D. RETTIGOVA

Magdalena wed an aspiring, politically active attorney named Jan Alois Sudiprav Rettig in 1808. The marriage, even now, seems to have been a love match as well as a deeply felt partnership. Jan had grown up in the same whirl of events as his new bride, and now grew entranced with the world of international thought.

Opponents gave credit for the French victories to Napoleon’s military genius, but the French themselves (including Napoleon) disagreed. They insisted that their true advantage came from the bottom up, not the top down; a hitherto unknown esprit de corps based on their common loyalty to la belle France et la révolution. This, they said, made even amateur French militiamen into better soldiers than any professional troops in service to old fashioned kings.

Intellectuals like Attorney Rettig called it “Nationalism,” and defined it as “loyalty to a nation and its ideals instead of a person.” One pictures the 25 year old Jan sitting in a cafe and pondering all these great events with like minded friends. “If there is a French people and nation, what is mine? It isn’t this defeated emperor of moribund Austria. Aha! My people date back to the great Slavic migrations of the Dark Ages. And who led those? King Lech, who began the people of Poland; his brother Rus, who created an empire from Estonia in the west, to Moscow in the east, and on down to the Ukraine; and finally King Czech, who created Bohemia and Moravia. That must be where I truly belong.”

(NOTE FROM KATE: This is really pushing my Czech buttons. Arrgh!)

Jan Rettig spent the rest of his life working for a renaissance of the old Czech culture, with the wholehearted support and assistance of his loving wife. They became the regional version of what we would call a Power Couple. It began at home, of course. Jan had grown up in a bilingual household. The couple now decided to speak only Czech within their walls. Magdalena learned this new-to-her language quickly, and from then on used her middle name Dobromila (literally “lover of good”) rather than the first name she’d gone by as a girl.

Her “M” period ended, and the “D” period began.

THE WORLD OF M. DOBROMILA RETTIGOVA TO AND AFTER THE FALL OF NAPOLEON

Napoleon’s reign finally came to a conclusive end half a decade later, with the 1815 Battle of Waterloo; an event that took place in the same year that M.D. Rettigova turned 30.

Stop and think about that. Her entire world, from the age of 7-30, had been formed during and by the political and social upheavals wrought by the French Revolution. The years of her childhood playing with dolls; the years of her adolescence; her marriage with a man she loved; and on into motherhood. (She eventually gave birth to 11 children, 3 of whom survived to adulthood).

The wars may have ended in 1815, but the Rettig family had been changed from its roots on up. The fall of France did precious little to weaken their devotion to the idea of a Czech People whose ancient roots predated any allegiance to the rulers of Austria.

Speaking of which… Austria came out of all this history as master of an enormous, polyglot empire more or less comparable to its possessions before the eruptions in France. Austria also wielded dominating international power due to the personal influence of its legendary chancellor, Klemens von Metternich. A man who soon proved to be one of the most brilliantly conservative, backward-looking minds the world has ever known.

(NOTE FROM KATE: While doing research for a book set in the Balkans, I learned that toward the end of WWI the former Yugoslavia was home to at least 33 languages, many of which are now considered dead.)

Metternich created, or at least to codified, the idea of a balance of power across the continent. Under his influence, the larger states agreed to join what he called the “Concert Of Europe”; an alliance aimed at maintaining the status quo. The events of France’s Revolutionary Era had lasted for a bit more than 20 years. Metternich’s repressive counter reaction would go on for more than 30.

[OBSERVATIONS FROM THE FUTURE: the “System of Metternich” inside of Austria persisted until a series of attempted revolutions in 1848. The Hungarians basically won in the east, causing the country to be renamed “Austria-Hungary” with the Emperor being titled as the king of two lands rather than a singular one. The Czech effort at independence failed, and they remained the Kingdom of Bohemia with the Emperor of Austria-Hungary being the automatic King; just as things had been since the Battle of Prague in 1621. Only WWI finally shattered the empire completely.

M.D. Rettigova died in 1845, so these pivotal events all took place after she was gone.]

With Napoleon exiled and Europe acting in concert, Metternich turned his attention to the nagging problem of stability inside the Empire. History shows that for all his flexibility when it came to tactics, there was an overarching principle: he wanted to erase the French Revolution, and turn the clock back to the world as it existed in 1791. Politically and socially. And Chancellor Metternich was willing to do anything – anything at all – to accomplish that goal. His army of secret police was only the tip of the proverbial iceberg.

You can see how much danger this created for a politically active, reform seeking couple like Mr. and Mrs. Rettig. But they were not the types to knuckle under. Mr. Rettig soldiered on, plotting with extreme caution behind the scenes. They could not oppose the political realities. Not with any hope of survival, let alone success. Thus most of his efforts would have turned toward building a groundwork for future changes. He and his fellow radicals began to promote things like academic study into the Czech language and history, promotion of Czech arts, research into Czech folklore, and education of the upcoming generations. Etc. Much the same sort of things, in fact, as the Grimm Brothers were doing in Germany, and others would soon be doing across the continent.

(NOTE FROM KATE: The Bible had been translated into Czech during the Hussite wars, and one of the concessions of the 1621 Hapsburg takeover had been the continuation of sermons in Czech as well as Latin. This made it much easier to resurrect the language that it would’ve been under other circumstances.)

Mrs. Rettigova? She established a school to teach young women “how to keep their husbands happy.” What could satisfy Herr Metternich more than a traditional focus like that? Not much, which is no doubt why the school survived even though the classes were taught in Czech (with German as a fallback), with materials written in Czech, recipes that dutifully used local Czech ingredients, and so on.

It was “soft power” at its finest, and it worked far better than any of the abortive political battles fought by her (no doubt very happy) husband and his friends.

Portrait by Jan Vilimek, 1860-1938. Such a nice, plump, harmless woman. Right? Riiiiight.

Notice those years? The artist painted this a full 40 years after M.D. Rettigova died. Her work carried that much cultural weight.

In 1826, at the age of 41, M.D. Rettigova published her Czech-language treatise “A Household Cookery Book,” which she revised and expanded over decades of later editions. That book served as an essential text for every Czech household in the century that followed, even though her specific advice grew ever more dated. There wasn’t even a remote competitor on the culinary side until the 1920’s, after the nation of Czechoslovakia had come into being, and the impossible dream achieved.

HERITAGE

Modern Czechs view Rettigova (largely known by that single name) as a sort of cartoon exemplar of a bygone and not-so-nostalgic age. “You can’t even use that book anymore! Every recipe starts with a pound of butter and half a dozen eggs. Who eats like that? And come on! ‘How to keep your man happy’? Really? Who wants to push that view of womanhood in the modern world? Haven’t we evolved a bit in the 193 years since she published? M.D. Rettigova was a lovely lady for her time, and my own great-Grandma mother swore by everything she wrote, but we need to look toward the future.”

I won’t disagree with any of that. Times really have changed, and I believe for the better. But I strongly disagree with waving a dismissive hand, and walking away after finishing that statement. It’s unfair, shortsighted, disrespectful, and just plain dumb.

Consider this: Your own beloved Grandma does not control your life. Nor should she. And you certainly wouldn’t agree with all her values and viewpoints, nor she with yours. But did she matter? Does she matter? You’re darned right she does! She and her equally old fashioned peers created the paper and ink you are using to write your own life. There’s no getting around it.

Think on it from this angle too. Are you old enough yet to be into your own parenting and grandparenting years? If so, I’d bet money that you occasionally stop and wonder if you are living up to Grandma’s example. It’s just the way we are.

CONCLUSION

Magdalena Dobromila Rettigova, born a solid quarter-century before Abraham Lincoln, has served as the national Grandma of the modern Czech nation for coming up on 200 years. It’s soft power, not hard. The stuff of homes and community centers more than parliament buildings and cathedrals. But it’s power nonetheless. Power right down at the core of Czech society. Power that has made, and continues to make a difference in hundreds of millions of lives.

She mattered, and mattered a lot. And this is one of her very best recipes. It doesn’t get more “heritage” than that.

Even if it does start out with the better part of a pound of butter and three large egg yolks.

Enjoy!