Bulgarian Holiday Cookie Maslenki

These jam-filled cookies go well with Turkish delight sweets. They are traditionally made with lard, but butter will do.
Course: Dessert
Cuisine: Bulgaria
Keyword: all-purpose flour


  • 3 large eggs
  • ¾ cup sugar
  • 1 cup lard or butter
  • 2 tsp vanilla
  • 4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 jar tart jam rosehip, plum, raspberry, or apricot


  • Preheat oven to 375 F.
  • In a large bowl, beat the eggs and sugar until light and foamy, about 5 minutes.
  • Melt the lard or butter and–when cooled to room temperature–add it slowly to the egg-sugar mixture with the vanilla, mixing constantly.
  • Whisk together flour and baking powder; slowly add it to the egg mixture to create a firm dough.
  • Roll out the dough to 1/8-inch thick on parchment-lined baking pans and cut with a round cutter.
  • Cut out a hole in the center of half of the cookies and remove scraps.
  • Bake about 8 minutes. Remove from oven and cool completely.
  • Re-roll scraps and repeat.
  • Sprinkle the cookies with holes with confectioner's sugar. Spread cookies without holes with a jam of choice. Press together jam-filled cookie with holed-cookies to form a sandwich.

Photo credit and inspiration: bulgariancooking.com, thespruceeats.com