Mean Chef's Raspberry Mazurkas
photo by sweetcakes
- Ready In:
24 large squares
- Preheat oven to 350°F.
- Melt butter and cool.
- Combine all dry ingredients in mixer with paddle.
- Add melted butter until well combined.
- Press half of the mixture in a half sheet pan and roll to firm.
- Spread with jam to within 1/2-inch of edges.
- Spread remaining mixture evenly on top and press down lightly.
- Bake until golden brown.
Questions & Replies
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These were really good bars! I made as directed and used another reviewers advice using a 10x15 cookie sheet which worked out perfectly. I made sure to roll the bottom crust in good using a rolling pin so they came out nice and held together. I may have used a little less jam than called for; using one 18oz jar and about 1/3 of another. They took about 25min to brown in my oven. Thanks for a real keeper recipe! :)
The recipe makes one helluva Mean mazurka. My experience would lead me to do as dojemi did and go easy on the preserves in the mid section of the pan. I added 1/2 tsp. good cinnamon and would actually have added a bit more coconut to suit my particular tastes. I chopped the walnuts instead of grinding them and this still turned out great. I am enjoying one right now with a cup of tea, but I also made half of the pan with apricot preserves. I think raspberry is really better, though. Topped this off with Cream Cheese Icing #22932 by bert, but cut the recipe and made a quarter of what was called for adding 2 tsp. milk to get it to a consistency that allowed me to drizzle it over the cooled mazurkas. Back to my taste testing....