Mazurka Cookies
12 servings
40 minutes
The 'Mazurka' cookie is a sweet temptation of Polish cuisine that combines the rich flavor of nuts and the delicate sweetness of rum-soaked raisins. This dessert, rooted in the traditions of old Polish baking, is known for its simplicity in preparation and rich aroma. Legend has it that its recipe was inspired by the spring outings of Mazurs who loved to indulge in hearty yet exquisite pastries. The dough enriched with butter, starch, and eggs gains softness, while the added nuts and raisins provide a unique texture. Baked to a golden crust and cut into diamonds, 'Mazurka' is perfect for cozy tea gatherings, with a light dusting of powdered sugar completing its perfection. Each crunchy note carries the warmth of home and the taste of Polish history.
1
Rinse the raisins and soak them in cognac for an hour.
- Raisin: 1.5 glass
- Cognac: 3 tablespoons
2
Chop the nuts, not too finely.
- Walnuts: 2 glasss
3
Beat the eggs with sugar and butter (set aside a little butter to grease the baking tray).
- Chicken egg: 6 pieces
- Sugar: 1.5 glass
- Butter: 300 g
4
Mix flour and starch and add to the egg-butter mixture.
- Wheat flour: 2 glasss
- Starch: 2 tablespoons
5
Pour out the leftover cognac and evenly mix the raisins and nuts into the dough.
- Raisin: 1.5 glass
- Walnuts: 2 glasss
6
Line the baking tray with parchment paper or foil, grease with butter, pour in the batter and spread it evenly with a spatula.
- Butter: 300 g
7
Bake at 180–200 degrees for 15–20 minutes, watch to avoid burning, check readiness with a toothpick.
8
Cut the finished 'Mazurka' diagonally in two directions to make diamonds, and let it cool.
9
Sprinkle the cookies with powdered sugar before serving.
- Powdered sugar: to taste