Strawberry Cookies(Mazurki)
Strawberry Cookies (Mazurki) are delightful layered treats with strawberry preserves, walnuts, and a tender cookie base, perfect for dessert lovers seeking a fruity, nutty snack.
Ingredients
Instructions
- Combine margarine (oleo) and flour to form a dough.
- Mix 1/3 cup sugar with 2 eggs and beat into the margarine-flour mixture.
- Spread the mixture evenly on an ungreased 9 x 13-inch baking pan.
- Bake at 350°F (175°C) for 20 minutes.
- Remove from oven and spread preserves evenly over the baked dough.
- In a separate bowl, combine 1 cup sugar with 4 eggs and 1 teaspoon vanilla until smooth.
- Fold in chopped walnuts into the sugar-egg mixture.
- Pour this walnut mixture over the preserves layer.
- Bake at 350°F (175°C) for an additional 30 minutes.
- Allow to cool, then dust with powdered sugar.
- Cut into diamond-shaped pieces to serve.
Tips & Substitutions
For a lighter texture, ensure the margarine is at room temperature before mixing. You can substitute half the walnuts with pecans for a different flavor. If you want to experiment, try using apricot preserves instead of strawberry or raspberry. Dusting with powdered sugar just before serving adds an elegant touch.
Serving Suggestions
Serve these strawberry cookies as a delightful dessert at gatherings, or enjoy them with a cup of tea or coffee. They pair beautifully with a scoop of vanilla ice cream or whipped cream. For a fun twist, consider serving them alongside Bullseye(A Fun Way To Serve Children Eggs) for a sweet and savory spread at brunch.
Storage & Reheating
Store leftover strawberry cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them, but allow them to come to room temperature before serving again to maintain their texture. These cookies can also be frozen for up to three months; just ensure they are well-wrapped.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Cookies(Mazurki) contains roughly 571 calories, with 6g protein, 65g carbohydrates, and 27g fat. It is a good source of protein (12% of the Daily Value), dietary fiber (10% of the Daily Value), and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, feel free to substitute walnuts with pecans, almonds, or even hazelnuts based on your preference. Just keep in mind that different nuts may slightly alter the flavor and texture of the cookies.
Is it possible to make these cookies gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Ensure the blend has xanthan gum for better binding. This will allow those with gluten sensitivities to enjoy these delicious cookies without worry.
How can I tell when the cookies are done baking?
The cookies are done when the edges are lightly golden and the center has set. A toothpick inserted into the walnut layer should come out clean. Keep an eye on them towards the end of the baking time to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).