Bulgarian Christmas Jam-Filled Cookie (Maslenki)

Bulgarian Christmas jam filled cookie recipe

The Spruce / Diana Chistruga

  • Total: 90 mins
  • Prep: 60 mins
  • Cook: 30 mins
  • Yield: 48 maslenki (12 servings)
Nutritional Guidelines (per serving)
252 Calories
18g Fat
19g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 48 maslenki (12 servings)
Amount per serving
Calories 252
% Daily Value*
Total Fat 18g 24%
Saturated Fat 10g 52%
Cholesterol 116mg 39%
Sodium 190mg 8%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Protein 4g
Calcium 55mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bulgarian jam-filled cookies known as maslenki are popular for Christmas. These jam-filled cookies go well with Turkish delight sweets. They are traditionally made with lard, but butter will do.


  • 3 large eggs
  • 3/4 cup sugar
  • 1 cup lard or butter
  • 2 teaspoons vanilla
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 jar tart jam (like rosehip, plum, raspberry, or apricot)
  • Garnish: confectioner's sugar

Steps to Make It

  1. Gather the ingredients. Preheat oven to 375 F.

    Ingredients for Bulgarian Christmas cookies
    The Spruce / Diana Chistruga
  2. In a large bowl, beat the eggs and sugar until light and foamy, about 5 minutes.

    Beat the eggs and sugar
    The Spruce / Diana Chistruga
  3. Melt the lard or butter and let cool slightly. When cooled to room temperature, add it slowly to the egg-sugar mixture with the vanilla, mixing constantly.

    Melt the lard
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  4. Whisk together flour and baking powder; slowly add it to the egg mixture to create a firm dough.

    Whisk together flour and baking powder
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  5. Roll out the dough to 1/8-inch thick on parchment-lined baking pans and cut with a round cutter.

    Roll out dough
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  6. Cut out a hole in the center of half of the cookies and remove scraps.

    Cut a hole in center of cookies
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  7. Bake about 8 minutes. Remove from oven and cool completely.

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  8. Re-roll scraps and repeat.

  9. 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.

    Insert jam
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  10. Serve and enjoy!

    The Spruce / Diana Chistruga


  • Store in an airtight container.
  • If freezing, don't dust with confectioner's sugar until ready to serve.