Mazurek Wilenski (Vilnian Mazurka)

Name: Mazurek Wilenski (Vilnian Mazurka)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 40 serving(s)
Ingredients: 2/3 cup butter, softened; 2 3/4 cups flour, sifted; 2/3 cup powdered sugar; 2 teaspoons baking powder; 1 egg; 1 egg yolk; 3 tablespoons sour cream; 1 tablespoon butter, softened; 2 tablespoons flour; 6 egg whites; 3 3/4 cups powdered sugar; 8 ounces powdered cocoa mix; 8 ounces almonds, ground; 8 ounces dates, pitted & finely sliced; 2 cups powdered sugar; 3 tablespoons rum

Submitted by littleturtle

"Flat, Polish Easter cake/bar cookies. Vilnius (which has a large Polish population) is the capital of Lithuania. This is the Vilnian version of mazurka. It's filled with chocolate, almonds, and dates, & drizzled with icing. Also called mazurek wielkanocny (Easter mazurka, pronounced mah-ZOO-rek bi-el-ka-NUTS-ny); traditionally mazurek is only served as part of the breakfast feast after Easter Mass."

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Ready In:: 2hrs
Ingredients:: 16
Serves:: 40

ingredients

Dough
²⁄₃ cup butter, softened
2 ³⁄₄ cups flour, sifted
²⁄₃ cup powdered sugar
2 teaspoons baking powder
1 egg
1 egg yolk
3 tablespoons sour cream
1 tablespoon butter, softened
2 tablespoons flour
Filling
6 egg whites
3 ³⁄₄ cups powdered sugar
8 ounces powdered cocoa mix
8 ounces almonds, ground
8 ounces dates, pitted & finely sliced
Icing
2 cups powdered sugar
3 tablespoons rum

directions

To prepare dough: use a knife to cut the butter into the flour, then rub it in with your fingertips.
Add the powdered sugar, baking powder, egg, egg yolk, and sour cream; mix together.
Knead with your hands until dough is smooth and can be formed into a compact ball.
Wrap in waxed paper or place in a covered dish and refrigerate for at least 1 hour.
Preheat oven to 375°F.
Grease a 12"x15" cookie sheet with the remaining tablespoon of butter; sprinkle with remaining 2 tablespoons of flour, tipping from side to side to cover completely and evenly.
Turn the sheet upside down and tap on the bottom to shake off any excess flour.
On a lightly floured surface, roll dough out to 1/4" thin and place on buttered cookie sheet, using fingers to spread dough so it completely covers the bottom of the pan.
Bake for 10 minutes.
To prepare filling: beat egg whites until stiff.
Add sugar a few tablespoons at a time, beating constantly.
Once all of the sugar has been added, beat for 5 more minutes.
Fold in the chocolate, almonds, and dates.
Spread over the dough layer.
Bake at 350°F until pastry is golden brown (20-25 minutes).
Allow to cool.
Mix sugar with rum until smooth; drizzle mixture over mazurka.
With a lightly buttered knife, cut into squares.