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These Polish bar cookies are traditionally made on Christmas Eve.

Martha Stewart Living, Winter 1990

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Yield:
Makes 3 dozen wedges
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Ingredients

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Apricot Topping

Directions

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  • Heat oven to 325 degrees.

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  • Cream butter until fluffy. Sift together flour, sugar, and salt and add to butter, alternating with the egg yolks. Beat until well mixed. Carefully stir in almonds and citrus zest.

  • Pat dough into two 10-inch buttered and parchment-lined cake pans.

  • Bake for 35 to 40 minutes, until golden brown.

  • For the Apricot Topping: Heat jam gently. Add liqueur. Strain warm glaze through a fine sieve and spread atop cooked mazurka.

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