Best Hungarian Cookie Bars Recipes

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HUNGARIAN CREAM CHEESE COOKIES WITH PRUNE LEKVAR



Hungarian Cream Cheese Cookies With Prune Lekvar image

This is a very flaky cookie that has been in my family years. My grandmother passed it down to all. I've seen it called many other names but in my house we've nicknamed it: Mom's Hurry Up Cream Cheese Cookies, because if your kitchen is too warm they do become a bit difficult to handle. So if you plan on having a day of baking.... do these first! You're gonna love them. NOTE: Very easy to make total time includes refrigeration of 1 hr if your kitchen is warm from holiday baking.

Provided by veraj9170

Categories     Dessert

Time 1h20m

Yield 24 cookies

Number Of Ingredients 4

2 (8 ounce) packages cream cheese
2 cups flour
1 cup butter
1 (8 ounce) jar prune jam

Steps:

  • Cream together the cream cheese and butter.
  • To this, add the flour - in small portions by hand.
  • When it comes together, turn over on a lightly floured surface and add the rest of the flour to form a dough (IT WILL BE SOFT - but it should be smooth)
  • Refrigerate for about 1 hour.
  • Roll out to about 1/4 inch thick on a floured surface.
  • Cut into squares about 2 x 2 and fill center with about 1/4 tsp of the lekvar.
  • Bring together opposite corners and pinch and fold over.
  • Bake on a lightly greased baking sheet for about 15 - 20 minutes until lite gold at 350F (Be careful not to let them burn).
  • While still warm, role in powdered sugar and let cool.
  • Once cooled, repeat the powdered sugar coating once more.
  • You can use any flavor lekvar or even an almond paste.
  • It just has to be really thick so it doesn't run while baking.

Nutrition Facts : Calories 170.5, Fat 14.3, SaturatedFat 8.5, Cholesterol 41.2, Sodium 128.5, Carbohydrate 8.7, Fiber 0.3, Sugar 0.6, Protein 2.3

HUNGARIAN COOKIE TREASURES



Hungarian Cookie Treasures image

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

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

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! :-)

HUNGARIAN COOKIES



Hungarian Cookies image

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

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

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

HUNGARIAN WALNUT COOKIES



Hungarian Walnut Cookies image

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

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

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.

HUNGARIAN KIFFLES



Hungarian Kiffles image

This is the real deal, direct from my Hungarian descendants. These yummy, delicate cookies are just the right amount of sweetness and are absolutely addicting! Simple ingredients, but do take some work, but well worth it! Always a holiday favorite!

Provided by Rach

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 8h25m

Yield 36

Number Of Ingredients 6

1 pound butter, softened
1 pound cream cheese, softened
4 cups sifted all-purpose flour
1 pound walnuts, ground
1 cup white sugar
2 tablespoons milk, or more as needed

Steps:

  • Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
  • Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
  • Bake in the preheated oven until light brown, 10 to 15 minutes.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 18.3 g, Cholesterol 41.1 mg, Fat 23 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 110.8 mg, Sugar 6 g

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