Flaky Hungarian Cookies
Delightfully tender and irresistibly rich, these Flaky Hungarian Cookies are a must-try treat for any cookie lover. Featuring layers of buttery, crumbly dough enriched with tangy sour cream and egg yolks, this recipe delivers a melt-in-your-mouth texture that’s nothing short of heavenly. The addition of a golden egg wash creates a perfectly crisp top, while a generous dusting of powdered sugar adds a touch of elegance and sweetness. With simple ingredients like all-purpose flour, unsalted butter, and a hint of baking powder, these cookies are easy to make yet undeniably indulgent. Perfect for holidays, teatime, or as an everyday treat, these Hungarian cookies bring Old World charm to your table. Ready in under an hour and yielding two dozen delicacies, this recipe is the pinnacle of baked perfection!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter
- 1 cup sour cream
- 3 egg yolks
- 0.25 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 cup powdered sugar
- 1 egg (for egg wash)
Instructions
In a large bowl, combine the all-purpose flour, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
Cut the butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, mix the egg yolks, sour cream, and granulated sugar until smooth.
Pour the wet ingredients into the flour and butter mixture. Stir together until a soft dough forms.
Turn the dough out onto a lightly floured surface. Knead gently a few times until it forms a smooth ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough to about 1/4-inch thickness on a floured surface. Use a round cookie cutter or a small glass to cut out circles.
Place the circles of dough onto the prepared baking sheet, leaving a little space between each cookie.
In a small bowl, beat the egg for the egg wash. Brush the tops of each cookie with the egg wash for a golden finish.
Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and slightly crisp.
Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Dust the cooled cookies generously with powdered sugar before serving.
Nutrition Facts
Calories |
3063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 916 mg | 306% | |
| Sodium | 1829 mg | 80% | |
| Total Carbohydrate | 373.9 g | 136% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 95.8 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 448 mg | 34% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
