This recipe for Lekvar Cookies is popular around the holidays.
Showcase your Lekvar Cookies for the holidays on one of these vintage cookie platters.
What is lekvar?
From Wikipedia – Lekvar:
Lekvár is a very thick, sometimes coarse jam of pure ripe fruit originating in Central and Eastern Europe. It is usually made of fruits like apricot, peach, strawberry, plum, prune, raspberry, cherry, or sour cherry, but apples, green whole walnuts, muscadine grapes, or figs may also be used.
Lekvár is used in filling palacsinta pancakes, pastries like Buchteln (or Buchta), kifli, or strudel and other sweet yeast bread, pastries, cookies, and pierogi, as a spread on toast or biscuits, and in fruit sauces. In Jewish communities, lekvár is a common filling for hamentashen.
Click here to view a recipe for palacsinta that was in the same recipe bundle.
The first use of the term lekvár was noted from before 1350, used by medical practitioners as a medicinal paste or syrup to hide the medicine taste.
In Hungary, good housekeeping calls for homemade lekvár cooking in the autumn, when most fruits are ripened. In Poland, lekvár is a regional food cooked in the Lower Vistula Valley in Poland. Several villages organize folk feasts, during which lekvár is cooked in copper kettles (cauldrons).
Lekvar Cookies Recipe Card Front
Front of the recipe card for Lekvar Cookies
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Lekvar Cookies Recipe
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- 1/2 pound butter, softened
- 1/2 pound cream cheese, softened
- 1 1/2 pounds flour (4 cups)
- Lekvar or red raspberry jam
- Mix together the butter and cream cheese until creamy
- Add flour
- Roll on floured board until 1/4" thick
- Cut into squares
- Fill in squares with lekvar or red raspberry jam
- Fold corners (2 corners) one over the other
- Bake at 420 degrees for 20 minutes
- Roll in powdered sugar while still hot