Polish Goodness on a Sunday: Mazurki

Many decades ago, just writing that phrase makes one feel old, my little brother discovered a love for an incredibly rich and decadent Polish delicacy, Mazurki.    Growing up it was in his top two favorite cookies of all time, although it is much less of a traditional cookie than it is an indulgent morsel of goodness.  I remember fondly his face lighting up whenever we’d come home from school and discover a fresh pan of Mazurki waiting for us.

WP_20131208_013

Recipe:

2 sticks of butter softened

1 3/4 cups all purpose flour

2 eggs

1/3 cup sugar

1 jar Strawberry preserves, 10 oz

1 cup sugar

4 eggs

1 tsp Vanilla

8 oz walnuts

Powered sugar to taste

WP_20131208_002

Pre-heat oven to 350.  Melt butter and combine with flour and eggs.  Make sure they are well combined and then spread evenly in a 13×9 pan.  Bake until golden brown.

WP_20131208_005

Combine sugar eggs, and vanilla.  Gently fold in the walnuts .

Remove from oven and evenly spread the jar of preserves over the top of the cooling cookie crust. 

WP_20131208_007

Then cover the jam with the egg and nut mixture. 

WP_20131208_009

Place back in the oven until golden brown.

WP_20131208_010

Allow to cool completely, and then cut and sprinkle with a dusting of powder sugar.

WP_20131208_012

 

My husband doesn’t like walnuts so today I tried something new, I substituted lightly salted cashews for the walnuts.  I crushed the cashew before folding into the egg mixture.  Not traditional but it will be a sure fire hit with my husband.  I did keep it traditional and cut into diamond shapes, simply because that’s how Mum always did.

A couple of tips.  Resist the urge to spray the pan with cooking spray.  The is more than sufficient butter in the base of the cookie to prevent sticking.  It won’t necessarily harm the recipe if you spray the pan but it won’t help either.  These need to be refrigerated to keep them fresh.  They can be made ahead of time and frozen.  They keep well in the freezer and thaw nicely on the counter for a quick dessert when unexpected company arrives.

And here is my secret weapon, for any recipe calling for sprinkled powered sugar:

WP_20131208_011.

It’s my loose tea holder.  It has a super fine mesh which allows for a perfect light dusting of powered sugar without it flying all over the kitchen in the process.

 

I just taste tested and the cashews are simply amazing!  The lightly salted cashews cut through the sweet nicely which my husband will appreciate.  It should be safe to substitute the favorite nut of your choice if you don’t like walnuts or cashews.

Advertisements

Revitalized for Cooking & Writing

Last several months life has been busy and writing a cookbook was the last thing I had any interest in doing.  I’ve come to learn that writing a book is a much different animal than writing a blog posting on a snippet regarding gaming news.  However, I am once again in the mood to work on the book and am really quite pleased with what has been written so far.

I of course, pick the beginning of the holiday season to start writing a book again.  Apparently my timing this year is just always slightly off, but that’s ok just means I’m one of those interesting characters you meet in life.  What energized me to start writing about food again, my amazing Oatmeal Cookies from last weekend and the terrific sourdough starter I made last week.   The first loaf from that starter is phenomenal, tangy and sour.  The toast I had this evening was grand and I am looking forward to breakfast in the morning.  Unfortunately, it didn’t dawn on me to take photos but I am moving the camera to the kitchen immediately.