Mean Chef's Raspberry Mazurkas

"I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. Mean posted it on Jun 10, 2002."
photo by sweetcakes photo by sweetcakes
photo by sweetcakes
photo by sweetcakes photo by sweetcakes
photo by sweetcakes photo by sweetcakes
photo by Bri22 photo by Bri22
photo by dojemi photo by dojemi
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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  1. Fabulous! I made some with raspberry and some with dates and nuts. They were both awesome and enjoyed by my family at a cookout we had together. I will make these for the holidays to be enjoyed again!
  2. I made a full recipe in a 10x15 cookie sheet, and that turned out to be a great dimension, yielding 35 2x2 bars and 5 1x2 end trimmings. I baked them 25 minutes. I followed suggestions to reduce the jam to 20 oz, and that is a mistake -- it's spread too thin. Go with at least the full 28.
  3. 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! :)
  4. A half batch was perfect in a 9x13 pan. Simple, fast, and super yummy. Raspberries always taste fancy!
  5. Simply wonderful!


  1. Perfection. Use a really good jam for these, as they are worth it. I substituted ground almonds instead of walnuts, because I like them better with raspberries. Loved loved loved this recipe!
  2. 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....



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