Mazurkas
- Number of Servings: 24
Ingredients
Cookie2 cups all-purpose flour12 teaspoon baking powder1/4 teaspoon fine salt1 cup unsalted butter, soft, but still cool1 cup sugar1 large egg1 12 teaspoons pure vanilla extractFruit4 teaspoons cornstarch4 teaspoons sugar1 cup orange juice1/2 cup dried apricots, quartered1/2 cup dried dates, quartered1/4 cup dried cherries, each halved1/4 cup dark or golden raisins3 tablespoons candied orange peel, diced12 cup raw peeled pistachiosFinely grated zest of 12 lemon
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.
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. Serve.
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.
Number of Servings: 24
Recipe submitted by SparkPeople user SCHMITTM.
with parchment paper.
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. Serve.
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.
Number of Servings: 24
Recipe submitted by SparkPeople user SCHMITTM.
Nutritional Info Amount Per Serving
- Calories: 193.6
- Total Fat: 9.3 g
- Cholesterol: 29.6 mg
- Sodium: 39.9 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 2.3 g
- Protein: 2.7 g
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