Hungarian Butter Cakes
Recipe: #14076
August 29, 2014
Categories: Desserts, Cookies, Shaped, Walnut, Hungarian, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter Fathers Day, Mothers Day, Potluck, Oven Bake, more
"Very old secrets of Hungarian cooking, Goldy Micheals had star said these keep well and are more of a filled cookie than a cake, dough has to rest overnight"
Original is 26 servings
Ingredients
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- FILLING
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Nutritional
- Serving Size: 1 (100.7 g)
- Calories 364.2
- Total Fat - 24.7 g
- Saturated Fat - 8.7 g
- Cholesterol - 421.9 mg
- Sodium - 121.7 mg
- Total Carbohydrate - 26.3 g
- Dietary Fiber - 1.2 g
- Sugars - 8.5 g
- Protein - 10 g
- Calcium - 93.8 mg
- Iron - 1.6 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix flour, salt, sugar, and baking powder together.
Step 2
Work in the butter and lard as for pie dough.
Step 3
Add beaten egg yolks, sour cream,(it said 1/2 lemon and rind ) lemon juice and rind.
Step 4
Cut dough into four pieces.
Step 5
Place dough in a good bowl, cover, and place in refrigerator overnight.
Step 6
In the morning, on a floured board, roll out dough, one piece at a time, into 3-inch squares.
Step 7
Fill with nut filling or with jam.
Step 8
Bake on an ungreased baking sheet for 25 30 minutes in a 350 degree Fahrenheit oven.
Step 9
Filling:.
Step 10
Mix the walnuts, sugar, egg whites and lemon rind together.
Tips
No special items needed.
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