These cookies are delicate, buttery and crisp. Traditional Easter treats, according to Sharon Tyler Herbst, their name translates to Easter mazurka in Google’s Polish to English translator.
Here you see the basic recipe, but Ms. Herbst provides a variation that is next on my list. Instead of spreading the dough with a beaten egg, then pressing in sliced almonds and sprinkling with sugar, she suggests drizzling melted semi-sweet chocolate and spreading it over the dough. And then adding the almonds and sugar, of course. Yum!
The dough is a bit fussy. It combines three of my least favorite baking tasks: sieving egg yolks — 4 of them, zesting an orange, and rubbing butter into the flour mixture by hand. I have been unable to wear rings (including my wedding band) for about a week, thanks to an incident with an electric trimmer (nothing dire), and sorting and packing hundreds of slippery-as-fish children’s’ books. My hands have not been happy. But still, I will be making the chocolate version soon. These are that good. And after the chocolate version, there’s a fruited version to try.