From the kitchen of One Perfect Bite...These homespun and tasty treats will set you dancing. The cookies are loosely based on Maida Heatter's Polish Wedding Cakes and more about their creation can be found at the Cake Spy, which you can find HERE. I wanted to post this recipe before Mother's Day, because this is another treat that the kids can make for Mom or Grandma. It, obviously, is a simple recipe and the only problem that you might encounter is that the cookies can be hard to cut and very crumbly if the bottom layer of the bars is not firmly packed into the pan. I have used raspberry preserves in this rendering of the recipe, but strawberry, peach, apricot and blueberry can also be used with delicious results. If you have never tried a Mazurka I hope you will give this simple version of the recipe a try. Here is how the bars are made.
Raspberry Mazurka Bars...from the kitchen of One Perfect Bite inspired by the Cake Spy
3 cups all-purpose flour
1-1/2 cups brown sugar
1-1/2 cups quick oats
1 cup flaked coconut
1/2 cup chopped walnuts
1-1/4 cups butter, melted
1 (18-oz.) jar raspberry preserves
1) Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
2) Mix flour, brown sugar, oats, coconut, and walnuts together in a bowl. Pour melted butter over flour mixture and mix. The mixture should clump together easily when compressed.
3) Press about half of flour mixture into bottom of prepared baking dish. Spread with raspberry preserves to within 1/2-inch of sides. Top with remaining flour mixture patting lightly to complete the 'crust.'
4) Bake until browned, about 20 to 25 minutes. Cool completely before cutting to serve. Yield: 12 to 24 bars depending on size.
One Year Ago Today: Two Years Ago Today:Spring Pea Salad with Proscuitto and Feta Cheese Bourbon and Brown Butter Pound Cake
Three Years Ago Today: Four Years Ago Today:Kentucky Derby Mint Julep Cake Strawberry Yogurt Pie