Hungarian Cookie Bars Recipes

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HUNGARIAN WALNUT COOKIES

As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. -Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 9



Hungarian Walnut Cookies image

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.

Nutrition Facts : Calories 129 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2-1/2 cups all-purpose flour
FILLING:
3 large egg whites
3/4 teaspoon vanilla extract
1/3 cup sugar
3-1/2 cups ground walnuts
Confectioners' sugar

HUNGARIAN COOKIE BARS

Posted for the Zaar World Tour 2006-Hungary. I haven't tried this recipe, but it seems to be a very quick and easy cookie to make. These bars are sticky and gooey and similar to a walnut pie.

Provided by Bayhill

Categories     Bar Cookie

Time 55m

Yield 12 cookies

Number Of Ingredients 6



Hungarian Cookie Bars image

Steps:

  • Preheat oven to 325ºF. Grease a 9" square baking pan; set aside.
  • In a medium bowl, cream together 3/4 cup of the brown sugar and the margarine. Add vanilla and flour; mix well. Pat this mixture into the bottom of the baking pan.
  • In a small bowl, beat the eggs until foamy. Add the remaining 1 cup brown sugar; mix well. Pour into the pan over the first mixture. Sprinkle the nuts evenly over the top.
  • Bake at 325ºF for 30 to 40 minutes, or until center is no longer jiggly. Cool completely before slicing. Slice into 2-1/2"x1-1/2" bars.

Nutrition Facts : Calories 283.9, Fat 10.6, SaturatedFat 1.9, Cholesterol 31, Sodium 141.9, Carbohydrate 44.5, Fiber 1.4, Sugar 31.8, Protein 4.5

1 3/4 cups brown sugar, packed
1/2 cup margarine, softened
1 teaspoon vanilla
1 1/4 cups all-purpose flour
2 large eggs
1 cup chopped nuts

HUNGARIAN COOKIES

This recipe has been passed down for generations throughout my family. It tends to be a rich holiday treat for us and we never fail to share it with others. After MANY requests for the recipe I have decided to make it my first RecipeZaar post. I hope you enjoy. As a side note, the jam can be any seedless variety, raspberry just happens to be my favorite. The dough is meant to be flaky so be certain not to over handle.

Provided by AudiWhoLuvs2Cook

Categories     Bar Cookie

Time 1h5m

Yield 36 cookies

Number Of Ingredients 6



Hungarian Cookies image

Steps:

  • Preheat the oven to 325.
  • Grease the bottom and sides of a 9x9x2 cake pan and set aside.
  • Cream the butter, sugar, and yolks.
  • Fold in flour and walnuts.
  • Divide the batter in half. Do not over handle the dough. One half will serve as the top layer and the other as the bottom.
  • Take a piece of batter and gently flatten it using your fingers. You will see that the batter tends to make its own sections. Work with those. Place this section on the bottom of the cake pan and continue until you have covered the bottom of the cake pan in a patchwork manner. Do not worry about the dough not looking smooth in the pan, you will fix that in a minute.
  • If you have leftover dough from the half, fill in holes and build up areas that may be thinner than others.
  • Take the back of a spoon and gently smooth the edges of the dough together so no holes are apparent.
  • Spread a thin layer of jam over the dough. Do not make the layer thick, you are not making PB and J here.
  • Use the final half of batter to make the top layer using the same technique as above.
  • Place in the oven at 325 degrees for 30-45 minutes. At around 25 minutes start peaking in the oven, the dough should be a nice golden brown color when it is finished.
  • Let cookies cool completely before cutting into small squares.

Nutrition Facts : Calories 117.7, Fat 6.5, SaturatedFat 3.4, Cholesterol 24.1, Sodium 38.3, Carbohydrate 14.2, Fiber 0.3, Sugar 7.8, Protein 1.2

1 cup butter (margarine will not do)
1 cup granulated sugar
2 egg yolks
2 cups flour
1/2 cup chopped walnuts
1/2 cup seedless red raspberry jam

HUNGARIAN COOKIE TREASURES

This is an old-fashioned cookie, but it's more like a mini-pie in cookie form. The dough's slightly sweet but the sweetness mostly comes from the jam and powdered sugar. The jam's a little surprise inside the soft and chewy cookie. They're a little time-consuming to make, but are very tasty and would be tasty to include in a...

Provided by Donna Bardocz

Categories     Cookies

Time 1h20m

Number Of Ingredients 6



Hungarian Cookie Treasures image

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! :-)

8 oz cream cheese, softened
1 lb real butter, softened (no substitutes here)
1 c granulated sugar
5 c all-purpose flour
1-1/2 c jam or preserves of your choice -- or you can optionally use a nut filling
1 c powdered sugar, for dusting

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