Hungarian Cookie Treasures Recipes

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 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 NUT COOKIES

Steps:

• Preheat oven to 350°F.
• In bowl of a food processor, process nuts until coarsely ground. Set aside.
• Place egg whites in bowl of an electric mixer with a pinch of salt. Beat until just beginning to stiffen. Add brown sugar and beat until stiff peaks form and the mixture is glossy. Carefully fold in nuts with a flexible rubber spatula.
• Line a baking sheet with parchment paper. Drop heaping tablespoons of batter onto parchment. Bake 20 minutes, or until cookies are dark beige and just set.
• Remove from oven and let cookies cool on baking sheet. Remove with spatula, and store in a tightly covered tin.

FLAKY HUNGARIAN COOKIES

Steps:

• DOUGH:.
• Mix and blend flour, baking powder, water, vinegar, and egg yolks until dough comes clean of hands. Chill.
• Butter Mixture:.
• Mix margarine, lard and flour together and allow it to soften.
• When dough is chilled, roll it out and spread with butter mixture; fold dough and refrigerate.
• Repeat this process 4 times; next day, cut the dough into squares with a hot knife.
• Fill with chosen filling.
• Bake at 375 degrees Fahrenheit.
• Nut Filling:.
• Grind nuts.
• Beat egg whites until stiff but still moist.
• Fold in sugar and nuts carefully.
• Add lemon rind.
• Pot Cheese filling:.
• Mash cottage cheese with fork.
• Add sugar, salt and eggs. Mix very well.
• Poppyseed Filling:.
• Cook poppy seeds, sugar, milk, and butter until thick, for 10 to 15 minutes on low flame.
• Add lemon rind.
• Cool well before using.
• Apricot Filling:.
• Cook dried apricots until tender; mash and add sugar to taste.
• Drained crushed pineapple may be added.

HUNGARIAN TREASURE (SZEKELY GULYAS)

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.

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.