Hungarian Pogacsa Recipe By Betterbutter Editorial At Betterbutter

HUNGARIAN BUTTER COOKIES - POGACSA

Steps:

• Preheat oven to 350.
• Mix flour, baking powder, sugar, and salt in large mixing bowl. Add butter or margarine, and, using clean hands, blend until mixture resembles coarse meal. Add egg and sour cream, and mix until dough holds together. Cover and refrigerate for about 2 hours.
• Pinch off small egg-size pieces of dough and form into balls. Place on buttered or nonstick cookie sheet, and use fingers to press to about 1/2 inch thick. Make a crosshatch design by pressing the back of fork tines on top of each cookie. Cookies should be spaced about 1-inch apart.
• Bake in oven for about 20 minutes, or until pale golden. Continue baking in batches.
• Serve as a sweet snack.

POGACSA (HUNGARIAN CHEESE BISCUITS)

Steps:

• In a large bowl, combine milk, yeast and sugar and let stand until yeast is softened, about 10 minutes.
• Add flour, cheese, salt, eggs, butter, and sour cream to the yeast mixture. Using an electric mixer, mix on low speed until dough comes together. Beat on medium speed 1 to 2 minutes. The dough should be smooth and not sticky.
• Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with the point of a sharp knife over the top of the dough and brush with egg yolk. Sprinkle cheese on top, and cut out rounds with a 1 to 1 1/2 inch cutter.
• Arrange circles in rows on a parchment-lined baking sheet, about 1/4 inch apart. Put pan in a cold oven and set temperature to 400 degrees F. Bake about 25 minutes, until pogacsa are nicely browned on their tops and bottoms. Let cool completely and store airtight.
• Pogacsa may also be frozen up to 1 month. Thaw and reheat at 225 degrees F for 20 minutes.