Hungarian Cold Dough Nut Cookies
Ingredients
- Dough:
- 3 cups sifted flour
- 3 sticks cold unsalted butter cubed
- ½ cup sour cream
- Filling:
- ½ cup water
- 2 teaspoons butter
- 1½ cups sugar
- 2 teaspoons vanilla
- 1 pound ground nuts walnuts or pecans
- 1 egg white
Instructions
- Mix flour and butter in stand mixer until crumbly. Add sour cream and mix just until a dough forms.
- Wrap and chill for 1 hour.
- Boil water and butter; stir in sugar until dissolved. Add vanilla and nuts. Once cooled slightly, stir in egg white.
- Roll dough on powdered sugar to ⅛-inch thick. Cut into 2¼-inch squares.
- Place nut filling diagonally and fold corners over.
- Bake at 350°F for 13–15 minutes. Cool on rack.
Notes
Store in airtight tin up to 5 days.
Freeze up to 3 months.
Roll dough on powdered sugar, not flour, for best texture.