Mazurki

Name: Mazurki
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 24 bars, 24 serving(s)
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon fine salt; 1 cup unsalted butter, soft, but still cool; 1 cup sugar; 1 large egg; 1 1/2 teaspoons pure vanilla extract; 4 teaspoons cornstarch; 4 teaspoons sugar; 1 cup orange juice; 1/2 cup dried apricot, diced; 1/2 cup dried dates, quartered; 1/2 cup dried cherries, each halved; 1/2 cup golden raisin; 3 tablespoons candied orange peel, diced; 1/2 cup raw peeled pistachios; 2 tablespoons lemon zest, finely grated

Submitted by East Wind Goddess

"This recipe comes direct from the Food Network Kitchens, and was presented as an Around-the-World cookie theme for 2007 Christmas --HOWEVER--Mazurki are actually an Easter tradition in Poland, the culmination of a days-long food fest. If you're not a stickler for tradition, they make a lovely, bejeweled presentation on a cookie platter: a shortbread base hosting a gleaming assortment of dried fruits. Although it's not part of the recipe, I always soak my raisins, craisins and other chewy dried fruits in warm water and brandy for about 15 minutes for a better effect in baking. 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. Enjoy! This is a favorite holiday recipe in my home."

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Ready In:: 1hr 5mins
Ingredients:: 17
Yields:: 24 bars
Serves:: 24

ingredients

Cookie
2 cups all-purpose flour
¹⁄₂ teaspoon baking powder
¹⁄₄ teaspoon fine salt
1 cup unsalted butter, soft, but still cool
1 cup sugar
1 large egg
1 ¹⁄₂ teaspoons pure vanilla extract
Fruit
4 teaspoons cornstarch
4 teaspoons sugar
1 cup orange juice
¹⁄₂ cup dried apricot, diced
¹⁄₂ cup dried dates, quartered
¹⁄₂ cup dried cherries, each halved
¹⁄₂ cup golden raisin
3 tablespoons candied orange peel, diced
¹⁄₂ cup raw peeled pistachios
2 tablespoons lemon zest, finely grated

directions

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.
Prepare all the chopped fruits and candied orange peel, and set aside.
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.

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RECIPE SUBMITTED BY

East Wind Goddess

I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines. I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list... My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

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