Blog reader Ronna shared this recipe with us maybe ten years ago and we love it. (The dough is not overly sweet, containing the surprise ingredient of cream cheese.) We made these three times over the recent holidays. Yesterday we had the opportunity to share a few with Ronna and were told she herself had lost the recipe. So Ronna, here is your Aunt Kay’s recipe back, safe and sound. Yet another example of how we keep what we would share!
2 sticks of butter
8 oz cream cheese
Sift 1.5 cups flour with 1 teaspoons of baking powder and 2 Tablespoons of Confectioners sugar
Mix everything until smooth. If dough is sticky add more flour.
1/4 jar apricot preserves
or Lime Curd
2 cups ground nuts
1/2 cup milk
1 cup sugar
Preheat oven to 350ºF
Roll out dough. Using a cookie cutter or small juice glass cut out circles. Place 1/2 teaspoon filling in the center. Lift sides and pinch in middle. You may use a beaten egg white where you pinch the dough to keep it together. Bake at 350 degrees for 10 minutes or maybe a little longer until done. They should be light in color, only slightly starting to brown. While cooling, sift additional Confectioner’s sugar over them.
Try them and enjoy!
[…] kept to my eating goals fairly well through the holidays, only lapsing for some of our traditional Hungarian Cookies made by James (this year for the first time stuffed with Lime Curd–wow, yum!), amazing apple […]
[…] Then we had our Christmas dinner Swordfish with herbed lemon pepper butter, Caramelized Butternut Squash, Kale Salad with Pear, roasted asparagus, served with mangos, blueberries, and sparkling Martinelli’s. For dessert, James made his Tarte Tatin. Nothing new or revolutionary, just delicious, easy, tried and true favorites. It was perfect. (Later we had Hungarian Cookies.) […]
[…] Hungarian Cookies (recipe link) […]