Polish piano key cookies {klawisze}
The word “klawisze” translates to “keys” in English, and the cookies are aptly named for their unique piano key-like appearance, adding a touch of musical whimsy to these sweet delights.
The taste of “klawisze” is a harmonious blend of buttery richness and the subtle sweetness of the meringue layer. The delicate crunch of the cookie gives way to a melt-in-your-mouth texture, creating a symphony of flavors that dance on the palate. It’s no wonder that these cookies are a staple during festive occasions and family gatherings, where they are shared and savored with joy.
The recipe was prepared by my high school friend Magda Kasjaniuk, who is co-writting the next cookbook about traditional Polish desserts.
Polish piano key cookies {klawisze}
Ingredients
- 8 oz / 200 g of unsalted butter at room temperature
- ½ c of powdered sugar
- 2 c / 340 g of all-purpose flour
- A pinch of salt
- 1 tsp of vanilla extract
- 2 egg yolks
- Glaze:
- 1 egg white
- 1 c powdered sugar
Instructions
Beat butter with sugar until fluffy, add flour and salt and keep beating until combined. Next, add vanilla extract and egg yolks and keep mixing until combined. You should be able to form a dough ball, wrap it in plastic foil and refrigerate for 40 minutes.
When ready, take dough out and roll out into an even rectangle, about 1/3 of an inch / 1 centimeter thickness. Place back in the refrigerator for 30 minutes.
Right before the 30 minutes is up, make glaze by whisking egg white with powdered sugar until stiff. Take out chilling dough, transfer egg white/sugar glaze onto the cold dough and smooth it out evenly. Chill for another 30 minutes.
Preheat oven to 360℉/ 180℃ and prepare a cookie sheet by lining it with parchment paper.
When ready to bake, cut the dough into long, rectangular cookies. Gently place each cookie onto parchment paper and bake for about 13–15 minutes, until lightly golden brown.
This recipe will be included in the next cookbook is due to come out in 2024 about traditional Polish dessert. Stay tuned!
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