It isn’t Christmas without these traditional Hungarian cookies. The recipe has been handed down over the years and Susan Buzek Loraditch has been the keeper for decades.
- 4 cups flour
- 1/4 ounce active dry yeast
- 1 cup butter, room temperature
- 1 cup butter flavored Crisco
- 7 oz evaporated milk
- 1/4 cup sour cream
- 1 each whole large egg
- 2 each egg yolks
- Apricot Jam
- Seedless Raspberry Jam
- Lakvar (Prune) Butter
- Poppy Seed/Honey Mixture
- Walnut/Brown Sugar/Honey Mixture
Mix yeast into flour. Cut butter and Crisco into the flour mixture in pea size pieces. Add the eggs, evaporated milk and sour cream. Mix gently with hands to form soft dough, adding more flour if needed. Roll into nickel size balls, cover and chill overnight.
Preheat oven to 375 degrees.
Roll dough balls into 3 inch rounds using flour coated rolling pin.
Fill each with your choice of fruit or nut filling. Roll into crescent shapes. Place on ungreased baking sheet and bake for approx. 12 minutes. Transfer to cooling rack. Dust with powdered sugar when serving.
Everyone has a favorite so place these cookies in separate tins of each flavor.
Source: Martha Buzek/Susan Buzek Loraditch