Directions: |
Directions:STEP ONE:
Mix 1 cup of flour with 1 pound of softened butter with spoon and set aside. You can also use your food processor - pulse flour and butter to make butter mixture.
STEP TWO:
Sift flour into large mixing bowl. Cut in two tablespoons of Crisco shortening with pastry cutter. Set aside. Beat together egg yokes. Add white vinegar and water. Add flour mixture to egg mixture. Kneed with hands for 10 minutes until hands come clean to form the dough. You can also use your food processor by gradually adding the egg mixture to the flour and pulsing until the dough forms. Let dough sit for 10 minutes.
Roll out the dough mixture on a floured board. Carefully spread 1/2 of the butter mixture on top of the dough. Fold in thirds, then the opposite side in thirds. Wrap tightly in glad wrap and chill for 2 hours. Remove from refrigerator and roll out dough again. Spread with remaining butter mixture. Fold again as directed above. Refrigerate 1 hour or overnight.
TO MAKE THE FILLINGS:
Add ingredients, except the lemon juice, to medium saucepan. Cook over medium heat until apricots and prunes are soft. Use potato masher and mash until smooth in texture. Add fresh lemon juice to each pan. The above recipe is the amount of apricots and prunes needed for 2 dough recipes.
TO PREPARE THE COOKIES:
Roll out dough to about 1/8 inch thick. With a thin blade knife, cut a strip about 2 inches wide. Then cut on the diagonal to form diamond shaped pieces of dough. Put a slit in one end with your knife. If the knife pulls the dough, heat the tip on top of the stove. Place a dab of filling in the middle of each cookie - do not overstuff. Pull the unslit end over the filling, then double over with the slit end. Tuck the ends under the cookie a bit. Whip egg whites and brush on top of cookies.
Bake in preheated oven 400º for 20 minutes or until golden brown. |
This recipe for Hungarian Cookies is from