Hungarian Cookies with Filling
(from cokerlj’s recipe box)
Back in 1958 my dad befriended a Hungarian refugee couple. This is one of her recipes.
Very pretty for a ladies shower or luncheon.
I would at least double this recipe if not triple. It is very similar to a Lindsor Cookie. Don’t roll too thin, don’t roll too thick. This is kind of a harder cookie to figure out.
Source: Piruska Stelcz
Ingredients
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup butter or margarine (I used half unsalted butter and half margarine.)
- 1/4 cup shortening
- 1 egg
- 1 & 1/4 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Directions
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Mix sugars, margarine, shortening and egg until creamy.
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Stir in flour, salt and baking soda.
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Refrigerate 2 hours. Overnight is even better. If you double or triple, work with a little of the dough at a time and keep the rest in the refrigerator.
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Roll out.
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Cut bottom part of cookie with a biscuit cutter…place just a dab of fruit preserves in center…cut tops out with a donut cutter (or you can use the biscuit cutter then use something small to cut a hole in the center).
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Place on top of cookie with filling and press edges lightly to seal together.
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Sprinkle with sugar. Bake 7-9 minutes at 400 degrees.