Muzurkas

Mazurkas are a traditional Polish holiday cookie bar that layers a buttery almond shortbread base under a thick, fruity filling studded with nuts. They show up on Christmas cookie platters across Eastern Europe, and once you taste one, you understand why they’ve stuck around for centuries.

The base bakes first on its own until just set. This pre-bake gives it structure so it doesn’t turn soggy under the wet filling. When you spread the filling over the hot cookie, the heat helps it bond to the base and start setting immediately.

The filling itself is basically a stovetop fruit compote thickened with cornstarch. Apricots, figs, and raisins cook down in orange juice until they form a jammy, sticky layer. Candied orange peel and walnuts folded in at the end add crunch and a bright, citrusy bite.

Kitchen Tips

• Snip dried fruits with kitchen shears dipped in hot water. The heat keeps the blades from sticking.
• Spread the filling to the edges. Bare corners of shortbread overbake during the second round in the oven.
• Cool completely before cutting. The filling needs to set firm or you’ll get ragged, crumbly squares.
• Store between layers of wax paper in an airtight tin. These actually taste better after a day when the flavors meld.

Variations

• Replace figs with dried cranberries for a more tart, ruby-colored filling.
• Use pistachios instead of walnuts for a striking green contrast against the golden fruit.
• Add a splash of Grand Marnier or amaretto to the filling for an adults-only holiday version.