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.



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


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.


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. 


Then cover the jam with the egg and nut mixture. 


Place back in the oven until golden brown.


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



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:


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.


Slutty Brownies


So, surfing out of boredom a couple of weeks ago I found this blog posting for a recipe for a concoction known as slutty brownies.  The name is appropriate given the simple but decadent list of ingredients: chocolate chip cookie dough, Oreo cookies, and brownie batter.  It had been a tough couple of days here and so I decided to be adventurous and try the recipe.

I picked up all the ingredients while we were out shopping yesterday afternoon and promptly made the brownies when my husband opened the first bottle of chocolate wine we had ever tried.  (Yeah I know, the wine sounds AWFUL but it was surprisingly great.  Closer to Bailey’s than wine, but with less of an after bite if you don’t like the taste of whiskey.)  Chocolate wine definitely begs for chocolate dessert to be enjoyed at the same time, thus the brownies went in the oven immediately after dinner.

My husbands reviews “Waste of an excellent brownie mix” and with those simple words he adequately summed up the brownies.  Don’t get me wrong, they are RICH but there is simply too much going on to be enjoyed.   Fresh & Easy makes an excellent brownie mix, Double Fudge Brownies to be precise, and honestly, it is just as good as my brownies from scratch and they come together much faster. 


I won’t be making Slutty Brownies again.  They were too rich and no individual component stood out on it’s own.  Rather they were a mix of great flavors we love without the taste of the great flavors.  Chocolate chip cookies should not have to compete with Oreos and brownies for attention.

Update: These brownies are MUCH MUCH better the next day.  Neither of us could believe the difference in taste and enjoyment was so dramatically improved just by letting them sit over night.