Mazurki

This recipe comes direct from the Food Network Kitchens, and was presented as an Around-the-World cookie theme for 2007 Christmas --HOWEVER--Mazurki are actually an Easter tradition in Poland, the culmination of a days-long food fest. If you're not a stickler for tradition, they make a lovely, bejeweled presentation on a cookie platter: a shortbread base hosting a gleaming assortment of dried fruits. Although it's not part of the recipe, I always soak my raisins, craisins and other chewy dried fruits in warm water and brandy for about 15 minutes for a better effect in baking. Busy baker's tips: When double-wrapped, the cookie base keeps at room temperature for 3 days or frozen for 1 month. The fruit compote can be made up to 1 week ahead and refrigerated. Store completed cookies in an airtight container, layers separated with parchment paper, for up to 5 days. Enjoy! This is a favorite holiday recipe in my home.

Ready In:
1hr 5mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • Prepare all the chopped fruits and candied orange peel, and set aside.
  • 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.
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@East Wind Goddess
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@East Wind Goddess
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"This recipe comes direct from the Food Network Kitchens, and was presented as an Around-the-World cookie theme for 2007 Christmas --HOWEVER--Mazurki are actually an Easter tradition in Poland, the culmination of a days-long food fest. If you're not a stickler for tradition, they make a lovely, bejeweled presentation on a cookie platter: a shortbread base hosting a gleaming assortment of dried fruits. Although it's not part of the recipe, I always soak my raisins, craisins and other chewy dried fruits in warm water and brandy for about 15 minutes for a better effect in baking. Busy baker's tips: When double-wrapped, the cookie base keeps at room temperature for 3 days or frozen for 1 month. The fruit compote can be made up to 1 week ahead and refrigerated. Store completed cookies in an airtight container, layers separated with parchment paper, for up to 5 days. Enjoy! This is a favorite holiday recipe in my home."
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  1. East Wind Goddess
    This recipe comes direct from the Food Network Kitchens, and was presented as an Around-the-World cookie theme for 2007 Christmas --HOWEVER--Mazurki are actually an Easter tradition in Poland, the culmination of a days-long food fest. If you're not a stickler for tradition, they make a lovely, bejeweled presentation on a cookie platter: a shortbread base hosting a gleaming assortment of dried fruits. Although it's not part of the recipe, I always soak my raisins, craisins and other chewy dried fruits in warm water and brandy for about 15 minutes for a better effect in baking. Busy baker's tips: When double-wrapped, the cookie base keeps at room temperature for 3 days or frozen for 1 month. The fruit compote can be made up to 1 week ahead and refrigerated. Store completed cookies in an airtight container, layers separated with parchment paper, for up to 5 days. Enjoy! This is a favorite holiday recipe in my home.
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