MAZURKAS (POLAND)
We tasted cookies from all over Eastern Europe, and these bars really stood out - they were beautiful, satisfying, sweet and colorful, and the dried fruit really sings Christmas. They're usually made on Christmas Eve, but their portability would make them great for bake sales or cookie swaps.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 24 bars
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray. Line the bottom of the pan with parchment paper.
- For the cookie: Whisk the flour, baking powder and salt in a bowl.
- Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes. Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
- While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.
- Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes. Cool completely, about 45 minutes.
- Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back. Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
- Spread fruit evenly over the top of the cooled crust.
- Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
- Cut, using an oiled knife, into 24 bars. Serve.
MAZUREK TOPPED WITH APPLE
Is a type of shortbread which is served at Easter. When cool can be decorated with powdered sugar glaze and slice almonds. For ease I make it in the food processor but you can make by hand!
Provided by Rita1652
Categories Breakfast
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Mazurek base:.
- Sift together all dry ingredients by pulsing in food processor.
- Add chilled butter into flour pulse until crumbly.
- Add beaten yolks with cream and add to flour mixture, just till it comes together when squeezed with fingers, but still will be crumbly.
- Press dough into pan.
- Lay on buttered 8 inch square cake pan, pressing in to evenly cover the base.
- Chill for 5 minutes.
- Bake for 20 minutes in a preheated 350 degree oven.
- Mix apples and Southern Comfort together.
- Remove base from oven and cover with apple topping.
- Bake 20 minutes longer.
- Cool dust with powdered sugar or top with a sugar icing and garnish with sliced toasted almonds.
- Cut into 16 finger size servings.
Nutrition Facts : Calories 199.3, Fat 7.5, SaturatedFat 4.5, Cholesterol 42.7, Sodium 136.7, Carbohydrate 31.7, Fiber 0.7, Sugar 16.2, Protein 2.1
MAZUREK MIGDALOWY OR ORZECHOWY (ALMOND OR WALNUT MAZURKA)
Polish Easter Cookies. A softer version of shortbread, topped with almonds and cut into serving-sized squares. There is a variety of traditional toppings. Mazurka is usually colourfully iced and decorated with jam, nuts and raisins. Other decorations could be eggs done in icing, willow branches made of marzipan, chocolate flowers, or "Alleluja" or "Wesolego Alleluja" (equivalent to Happy Easter) spelled out in almonds. Also called mazurek wielkanocny (Easter mazurka, pronounced mah-ZOO-rek bi-el-ka-NUTS-ny); traditionally mazurek is only served as part of the breakfast feast after Easter Mass. Will keep for 2-3 weeks in a tightly covered container.
Provided by littleturtle
Categories Bar Cookie
Time 1h40m
Yield 72 bars
Number Of Ingredients 14
Steps:
- Sift 2 cups flour and sugar together into a deep mixing bowl.
- Use a spoon to push the egg yolks through a fine sieve into the flour mixture; mix well.
- Add the almonds, vanilla, and cream to flour mixture; and beat in 1/2 lb of butter, a few tablespoons at a time.
- Knead with your hands until dough is smooth and can be formed into a compact ball.
- Wrap in waxed paper and refrigerate for at least 1 hour.
- Preheat oven to 375°F.
- Grease a large cookie sheet with the remaining tablespoon of butter; sprinkle with remaining 2 tablespoons of flour, tipping from side to side to cover completely and evenly.
- Turn the sheet upside down and tap on the bottom to shake off any excess flour.
- On a lightly floured surface, roll dough out to 1/4" thin and place on buttered cookie sheet, using fingers to spread dough so it completely covers the bottom of the pan.
- Brush entire surface with egg, then sprinkle evenly with sliced almonds, gently pressing them into the dough (or if you used walnuts in the dough, you may prefer to use the meringue topping: if you do, beat the egg whites until stiff, then gradually add the powdered sugar and vanilla, beating continuously; spread over the dough instead of the egg and nuts).
- Bake until pastry is golden brown (20-25 minutes).
- Remove from oven, and with a lightly buttered knife, cut into 2"x1" bars.
- Carefully transfer to a wire rack and let cool to room temperature.
Nutrition Facts : Calories 67.3, Fat 4.8, SaturatedFat 2.1, Cholesterol 21.5, Sodium 2.6, Carbohydrate 5.1, Fiber 0.4, Sugar 1.8, Protein 1.3
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