Hungarian Walnut Cookies

These cookies were a tradition in our home during the holidays.

Growing up in Romania, with a Hungarian family, they were a staple. Whether they were filled with the walnut filling or homemade prune butter, they were a must have. One to two weeks prior to the holidays, my mother and both of my grandmothers were busy making hundreds of cookies for all of us to enjoy. Of course, I was in the middle of the goodies, elbow deep in the powdered sugar. Today, here I am, in the US, with my own family, trying to keep the tradition going. I hope you enjoy these cookies as much as my family does. Have fun with this recipe. ❤

Hungarian Walnut Cookies – #detroitisforfoodies


Pastry:
      2 cups all-purpose flour
      12 oz. cream cheese, room temperature
      1 cup unsalted butter, softened
1.   Using a stand mixer, beat the cream cheese and butter until creamy, about 5 minutes. (You can also use a hand mixer for this)
2.   Reduce the speed to low and slowly add the flour to the mix until well incorporated. The dough will be nice and soft.
3.    Divide the dough into two disks and refrigerate for at least two hours.(I like to refrigerate overnight when possible)
Walnut Filling:
      ½ pound freshly and finely ground walnuts
      1 cup sugar
      ½ cup of boiled milk
      1/8 cup melted butter
Mix the ingredients in a bowl using only 1/4 cup of boiled milk, it should be thick.
If not spreadable, use the rest of the milk.

Assembly:

      ½ cup powdered sugar for rolling and dusting
      ½ cup flour for rolling
1.      Pre-heat the oven to 350°.
2.      Grab one of the refrigerated disks of dough and flour both sides. Spread powdered sugar on your work surface and roll out the dough as thin as you can. The thinner, the better.
3.      Cut the rolled out dough into 2”x2” squares.
4.      Place a dab of the walnut mixture in the middle of each square then pinch together two opposite corners and slightly press down over the filling.
5.      Place cookies on a lined cookie sheet.
6.      Repeat with the remaining dough and filling.
7.      Bake on the center rack for 20 minutes. Make sure to peek in once in a while to avoid burning them.
8.      Dust with powdered sugar. 




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I’m a home chef and hobby photographer of the dishes I create.

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