Hungarian Nut Nuggets 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 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! :-)

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.

HUNGARIAN NUT HORNS

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky). , For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts. , Divide dough into eight portions. On a work surface heavily coated with confectioners' sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners' sugar to work surface as needed. , Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.

HUNGARIAN NUT COOKIES

Steps:

• Mix margarine and cottage cheese.
• Add flour until well-mixed and smooth dough forms.
• Cover and refrigerate overnight, or at least a couple of hours.
• (Shape into walnut-sized balls before or after chilling).
• Roll each ball on floured board to the size of a small saucer.
• (You can mix some sugar with the flour for rolling).
• Make filling by mixing sugar and nuts in blender or food processor till finely chopped.
• Place TSP.
• of filling in center of circles.
• Fold circles in half and seal.
• Form into crescents.
• Sprinkle with sugar and place on ungreased baking sheets.
• Bake at 375 for 15-20 minutes or until golden.
• ***NOTE:You may need to make more filling.
• Also, you may adjust the size of the dough circles too for different sized cookies.
• If you do this, you may need to adjust baking time too!

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.