Hungarian Nut Cookies
Delight your taste buds with the timeless charm of Hungarian Nut Cookies, a classic European treat that combines tender, buttery dough with a rich walnut filling. These crescent-shaped cookies are lovingly crafted with a blend of sour cream for a delicate texture and finely ground walnuts for a nutty, flavorful center. Perfectly golden and dusted with powdered sugar for an elegant finish, these cookies melt in your mouth with every bite. With a simple yet rewarding process, this recipe takes you through rolling, filling, and sealing the dough into irresistible crescents that are as beautiful as they are delicious. Ideal for holiday gatherings, tea parties, or as a homemade gift, Hungarian Nut Cookies bring a touch of Old-World tradition to your modern baking repertoire.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter
- 1 cup sour cream
- 1.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 cups walnuts (finely ground)
- 2 units egg yolk
- 0.5 cup powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the flour and butter. Use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
Stir in the sour cream and knead gently until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or overnight.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, mix together the walnuts, granulated sugar, vanilla extract, and egg yolks to create the filling. The texture should be moist but crumbly.
On a floured surface, roll out the dough to about 1/8-inch thickness. Use a round cookie cutter (approximately 3 inches in diameter) to cut out circles.
Place a small amount of nut filling (about 1 teaspoon) in the center of each circle. Fold the dough over the filling to create a crescent shape, and pinch the edges to seal.
Arrange the cookies on the prepared baking sheets, leaving some space between them. Bake in the preheated oven for 18-20 minutes, or until lightly golden.
Remove the cookies from the oven and allow them to cool completely on a wire rack.
Once cooled, dust the cookies generously with powdered sugar before serving.
Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 16.1 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 58 mg | 1% | |
*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.
