Hungarian Christmas Cookies

From Cook's Country | December/January 2013

Why this recipe works:

Like so many other fruit-filled sweets, these Hungarian cookies are a simple pairing of sticky-sweet filling and delicate crust. A combination of shortening and butter, along with sour cream and evaporated milk, makes for an ultratender, slightly sweet dough. Rolled out thin and cut into… read more

Like so many other fruit-filled sweets, these Hungarian cookies are a simple pairing of sticky-sweet filling and delicate crust. A combination of shortening and butter, along with sour cream and evaporated milk, makes for an ultratender, slightly sweet dough. Rolled out thin and cut into squares, each cookie is then filled with a tangy apricot “jam” that comes together quickly in the food processor. After baking, a shower of powdered sugar is all they need.

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Makes about 3 dozen cookies

You can use prunes instead of apricots in the filling (Eastern Europeans call these fillings lekvar). If the dough gets too soft or sticky to roll, return it to the refrigerator to firm up, and use plenty of flour on the counter and rolling pin.

Ingredients

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