Best 10 Hungarian Cookies Recipes

HUNGARIAN WALNUT COOKIES

Steps:

• In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.

HUNGARIAN POPPY SEED COOKIES

Steps:

• In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.
• Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm.
• Heat oven to 350ºF. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart.
• Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.

MYRNA'S HUNGARIAN PECAN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2 baking sheets. In the bowl of a mixer, combine the butter and vanilla. Add 1/2 cup of the sugar, then slowly add the flour and pecans and mix just until combined. Use your hands to roll the dough into balls about 3/4-inch in diameter, and arrange them on the baking sheets. Bake 15 to 20 minutes, until golden brown. Meanwhile, spread the remaining confectioners' sugar out on a plate. When the cookies are done, remove from the oven, let cool 3 to 5 minutes, and then roll each cookie in the sugar until coated, letting each rest in the sugar for a minute to absorb it. Let cool completely on wire racks, then store in airtight containers.

POPPY SEED HUNGARIAN STYLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
• Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool.
• In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture.
• Drop by small spoonfuls onto prepared baking sheet.
• Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

HUNGARIAN NUT NUGGETS (COOKIES)

Steps:

• In a large bowl blend the ingredients with a wire pastry blender until the ingredients form when squeezed together.
• Form into balls (or nuggets) by tablespoons; dough will be very crumbly, I press and form them in my palms instead of my fingers.
• Place on a cookie sheet and bake at 350 degrees for about 10 minutes until they start to brown around edges.
• Watch them so they do not burn.
• Cool and roll in powdered sugar.
• Store in cool place until serving.

HUNGARIAN ANGEL WING FRY COOKIES (CSOROGE)

Steps:

• Place in the center of a bread board one cup of flour. Make a dent or well in the center. Add the whole yolks, sour cream, sugar, rum and salt. With a fork mix until the liquids are well combined.
• Gradually work into the flour. The dough should be of the consistency of a noodle dough. Knead for a few minutes to make the dough smooth.
• Split the dough into 2 portions. On a lightly floured board roll out each section until paper thin.
• If you have a pie crimping wheel, use it to cut the dough into squares of 3 1/2-inches or a rectangle of 3 1/2 x 2 1/2-inches. They will have beautiful serrated edges.
• With a paring knife make three or four gashes about 2 to 2 1/2-inches evenly spaced.
• Fry in a deep fat (Lard preferred, Crisco OK) until golden brown.
• Drain on paper towel.
• Sprinkle with sifted confectioners sugar.

HUNGARIAN KIFFLES COOKIES/DATE NUT FILLING

Steps:

• 1. Combine dates with sugar and water. Cook over low heat until thick, stirring constantly (about 5 minutes).
• 2. Add 1/2 cup nuts and mix well.
• 3. ***Add a little more water to filling if needed, to make a soft paste consistency.

HUNGARIAN COOKIES FOR BEGINNERS

Steps:

• Sift together dry ingredients.
• Cut in margarine as for pie crust.
• Add eggs, vanilla and milk, just enough to hold dough together. Do not work this dough, just blend ingredients.
• Roll out and cut into squares 3x3 inch, not too thin.
• Fill with any desired filling.
• Brush top with beaten egg.
• Bake at 350 degrees Fahrenheit until golden brown.

HUNGARIAN COOKIES

Steps:

• 1. In a bowl, place all ingredients and mix until smooth.
• 2. Stretch the dough with a rolling pin and cut with a biscuit cut the way you want. Bake at 180°C for about 10-15 minutes.
• 3. When cool, dip in melted chocolate and allow to harden. Then you can fill with jam or quince marmalade to taste.

HUNGARIAN COOKIES

Steps:

• In a medium saucepan over medium heat, scald the milk, remove from heat and then add the butter. Cool the mixture until it is lukewarm. Beat the eggs until they are light and fluffy. Mix yeast into warm water, and then add to milk & butter mixture. Stir yeast mixture into eggs, and then add flour in 1 cup batches and mix until a soft dough forms. Grease a large bowl and place the dough init. Grease the top of the dough and cover the bowl loosely with plastic wrap; refrigerate overnight. Divide dough into 4 parts. Sprinkle board with sugar and roll dough until VERY THIN. Sprinkle with more sugar, nuts, and cinnamon. Cut dough into 1 1/2" to 2" squares, start at corner and roll each square up into a stick. Crimp ends and form into crescent. Bake at 350 for 15 minutes or until golden brown. Remove from pans immediately as they will stick if they cool. These store best in tins lined with waxed paper.