These are a sort of jam-filled bar cookies, easy to make and delicious. (See https://www.datasecretslox.com/index.php/topic,9718.msg774373.html#msg774373 for background and pics.)
Contents
Ingredients
Dough
- 31⁄2 cups all-purpose flour
- 1 tsp baking soda
- 1⁄4 tsp salt
- 200 g browned butter (cooled until soft)
- 3⁄4 cup sugar
- 1 cup smetana
- 2 large eggs
- 1 tsp vanilla extra
Filling
Probably any thick jam filling will do the trick here, but I used my plum butter filling for hamantaschen, with crushed toasted walnuts and liqueur-soaked black raisins. You’ll need about 32 oz. of filling.
Instructions
- Sift together 31⁄2 cups all-purpose flour, 1 tsp baking soda, and 1⁄4 tsp salt.
- Cream 200 g browned butter with 3⁄4 cup sugar; add 1 cup smetana; add 2 large eggs and 1 tsp vanilla extract. Beat until smooth after each addition.
- Using electric mixer on low speed, mix dry and wet ingredients until they come together into a soft dough. Wrap dough in plastic and chill in refrigerator for several hours or overnight. When preparing to bake, place dough in freezer to firm it up some more.
- Line a 13″×9″ pan with parchment paper on top of heavy-duty aluminum foil. Preheat oven to 350 °F.
- Divide dough into two unequal parts (perhaps a 5:4 ratio). Grate the larger chunk with the coarse side of a box grater; line the bottom of the pan with the grated bits, so that the parchment is fully covered. Spread the filling atop the dough layer.
- Grate the smaller chunk in the same way, and cover the jam filling with the grated bits, until it’s pretty much all covered. (You may end up having some dough left over; just re-wrap it in plastic and put it back in the fridge. You can roll this out to make cookies, or whatever.)
- Bake for 45 minutes, or until top dough layer is golden brown, and the jam filling is bubbling slightly.
- Let cool in pan. Cut into bars.
