These jam-filled Bulgarian Christmas cookies are a child’s delight. In Bulgaria, they are traditionally made with lard. You can substitute butter if you wish, but using lard is the authentic Bulgarian way. Find the best lard you can, unhydrogentated and organic is best.
This recipe makes a beautifully pliable dough that doesn’t spread while baking, so you can place the cookies very close together on the baking sheet. Maslenki can be stored and enjoyed for up to a month (that is, if they last that long). The longer they stand, the softer they become.
3 eggs
3/4 cup sugar
1 cup lard
4 cups white flour
1 tsp. baking powder
2 tsp. vanilla
*your favorite jam
Beat the eggs well and then add sugar; beat until light and foamy (about 5 minutes). Melt the lard, and when slightly cooled (so as not to cook the eggs), slowly add the lard to the egg/sugar mixture.
Combine the dry ingredients. Slowly add the flour mixture to the egg and lard mixture to create a firm dough. Divide into 3 balls. Roll out each ball until it is 1/4-inch thick. With a small glass or cookie cutter, cut circles. In half of the circles, punch a 3/8-inch hole in the center.
Bake in an oven preheated to 375°F for 8-10 minutes. Remove and when completely cooled, spread the whole halves with jam. Top with the halves with holes. Dust with powdered sugar, if desired. Makes about 4 dozen cookies.
*I prefer a tart jam like red raspberry or apricot. Plum or rose jam is good, too.
Note: When I started making these cookies, I used the ring from a baby bottle (the piece that holds the nipple in place) to cut out the cookies. For the hole in the center, I used the top of a Crayola marker. After I while, I found some marvelous cookie cutters in an antique store that are perfect for the job.
This recipe makes a beautifully pliable dough that doesn’t spread while baking, so you can place the cookies very close together on the baking sheet. Maslenki can be stored and enjoyed for up to a month (that is, if they last that long). The longer they stand, the softer they become.
3 eggs
3/4 cup sugar
1 cup lard
4 cups white flour
1 tsp. baking powder
2 tsp. vanilla
*your favorite jam
Beat the eggs well and then add sugar; beat until light and foamy (about 5 minutes). Melt the lard, and when slightly cooled (so as not to cook the eggs), slowly add the lard to the egg/sugar mixture.
Combine the dry ingredients. Slowly add the flour mixture to the egg and lard mixture to create a firm dough. Divide into 3 balls. Roll out each ball until it is 1/4-inch thick. With a small glass or cookie cutter, cut circles. In half of the circles, punch a 3/8-inch hole in the center.
Bake in an oven preheated to 375°F for 8-10 minutes. Remove and when completely cooled, spread the whole halves with jam. Top with the halves with holes. Dust with powdered sugar, if desired. Makes about 4 dozen cookies.
*I prefer a tart jam like red raspberry or apricot. Plum or rose jam is good, too.
Note: When I started making these cookies, I used the ring from a baby bottle (the piece that holds the nipple in place) to cut out the cookies. For the hole in the center, I used the top of a Crayola marker. After I while, I found some marvelous cookie cutters in an antique store that are perfect for the job.
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