Hungarian Cookie Bars Recipes

HUNGARIAN COOKIES

Steps:

• Preheat the oven to 325.
• Grease the bottom and sides of a 9x9x2 cake pan and set aside.
• Cream the butter, sugar, and yolks.
• Fold in flour and walnuts.
• Divide the batter in half. Do not over handle the dough. One half will serve as the top layer and the other as the bottom.
• Take a piece of batter and gently flatten it using your fingers. You will see that the batter tends to make its own sections. Work with those. Place this section on the bottom of the cake pan and continue until you have covered the bottom of the cake pan in a patchwork manner. Do not worry about the dough not looking smooth in the pan, you will fix that in a minute.
• If you have leftover dough from the half, fill in holes and build up areas that may be thinner than others.
• Take the back of a spoon and gently smooth the edges of the dough together so no holes are apparent.
• Spread a thin layer of jam over the dough. Do not make the layer thick, you are not making PB and J here.
• Use the final half of batter to make the top layer using the same technique as above.
• Place in the oven at 325 degrees for 30-45 minutes. At around 25 minutes start peaking in the oven, the dough should be a nice golden brown color when it is finished.
• Let cookies cool completely before cutting into small squares.

HUNGARIAN PECAN BARS

Steps:

• Sift flour salt and sugar together.
• Mix in the butter, then southern comfort and egg yolks.
• Pat into a greased 15x10x1 inch pan and bake for 15 minutes at 350 degrees.
• While baking make the topping by combining sugar, brown sugar, cinnamon, pecans and egg whites in a heavy saucepan.
• Cook over low heat stirring often until sugars dissolve.
• Increase heat and continue to cook until the mixture leaves the sides of the pan.
• Spread topping on baked mixture and bake 15 minutes longer.
• Cool slighty and cut into bars.
• If you like they can be dusted with confectioners sugar.

HUNGARIAN COOKIE TREASURES

Steps:

• 1. With using a stand mixer, add the cream cheese, softened butter, and the 1 cup of granulated sugar. Mix on medium speed until well blended.
• 2. Add the flour one cup at a time, mixing until evenly incorporated. Remove dough from mixer and press it into a ball. Wrap in plastic and allow to rest in the refrigerator for 1 hour.
• 3. Preheat the oven to 375 degrees.
• 4. Sprinkle some powdered sugar on a smooth countertop or pastry board and roll dough out to approx 1/4 inch thick sheets. Cut the dough into 2-inch circles. Re-roll excess dough as needed.
• 5. Place 1 teaspoonful of jam or preserves in the center of circle.
• 6. Wet the cookie edges around the jam or preserves with your finger. Then place a second circle over the jam or preserves and firmly press down around the edges to encompass the jam or preserves. Take a fork and go all around the edge to seal jam or preserves in tightly (like you would for a pie crust). Repeat this process until you have used up all the dough.
• 7. Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes or until cookies begin to brown.
• 8. Remove from oven and place onto cookie rack.
• 9. If desired, dust cookies with powdered sugar.
• 10. These cookies keep well in the freezer for long-term storage. However, they should be stored in an airtight container in the refrigerator when completely cooled.
• 11. Enjoy! :-)