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Hungarian Cakes Recipe

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This recipe for Hungarian Cakes, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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Cookie dough:
5 1/2 c. cake flour (or 5 cups all purpose flour)
1 lb. butter
1 T. sugar
4 egg yolks
juice of 1/2 fresh lemon
2 T. whiskey
1 cup sour cream

Walnut Filling:
1 lb. ground walnuts
1 tsp lemon juice or vanilla
1/2 c. milk
1 c. sugar

Work butter in flour as for pie dough, leaving lumps about 1/2 the size of a pea. Mix lemon juice, sugar, and whiskey in a cup, set aside. Mix egg yolks and sour cream in a separate bowl. Add the two mixtures to the flour and work together with your hands until all flour is worked in. Divide dough into thirds. Wrap in wax paper and refrigerate overnight. Roll on lightly floured board. Cut into 2 1/2 x 3 inch squares. Fill with nut filling. Brush with beaten egg. Bake at 350 degrees for 20-25 minutes.

Nut filling: Place ground walnuts in saucepan. Add milk and sugar. Heat until sugar dissolves. Add either lemon juice or vanilla. Cool.

These are my favorite cookies during the holidays. If you don't care for nut filling, you can substitute with other fillings (like apricots, berries, etc.).




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