Hungarian Cream Cheese Cookies With Prune Lekvar Food

HUNGARIAN CREAM CHEESE COOKIES WITH PRUNE LEKVAR

Hungarian Cream Cheese Cookies With Prune Lekvar image

This is a very flaky cookie that has been in my family years. My grandmother passed it down to all. I've seen it called many other names but in my house we've nicknamed it: Mom's Hurry Up Cream Cheese Cookies, because if your kitchen is too warm they do become a bit difficult to handle. So if you plan on having a day of baking.... do these first! You're gonna love them. NOTE: Very easy to make total time includes refrigeration of 1 hr if your kitchen is warm from holiday baking.

Provided by veraj9170

Categories Dessert

Time 1h20m

Yield 24 cookies

Number Of Ingredients 4

Ingredients

2 (8 ounce) packages cream cheese
2 cups flour
1 cup butter
1 (8 ounce) jar prune jam

Steps:

Cream together the cream cheese and butter.
To this, add the flour - in small portions by hand.
When it comes together, turn over on a lightly floured surface and add the rest of the flour to form a dough (IT WILL BE SOFT - but it should be smooth)
Refrigerate for about 1 hour.
Roll out to about 1/4 inch thick on a floured surface.
Cut into squares about 2 x 2 and fill center with about 1/4 tsp of the lekvar.
Bring together opposite corners and pinch and fold over.
Bake on a lightly greased baking sheet for about 15 - 20 minutes until lite gold at 350F (Be careful not to let them burn).
While still warm, role in powdered sugar and let cool.
Once cooled, repeat the powdered sugar coating once more.
You can use any flavor lekvar or even an almond paste.
It just has to be really thick so it doesn't run while baking.

Nutrition Facts : Calories 170.5, Fat 14.3, SaturatedFat 8.5, Cholesterol 41.2, Sodium 128.5, Carbohydrate 8.7, Fiber 0.3, Sugar 0.6, Protein 2.3

HUNGARIAN COOKIES

Hungarian Cookies image

This recipe has been passed down for generations throughout my family. It tends to be a rich holiday treat for us and we never fail to share it with others. After MANY requests for the recipe I have decided to make it my first RecipeZaar post. I hope you enjoy. As a side note, the jam can be any seedless variety, raspberry just happens to be my favorite. The dough is meant to be flaky so be certain not to over handle.

Provided by AudiWhoLuvs2Cook

Categories Bar Cookie

Time 1h5m

Yield 36 cookies

Number Of Ingredients 6

Ingredients

1 cup butter (margarine will not do)
1 cup granulated sugar
2 egg yolks
2 cups flour
1/2 cup chopped walnuts
1/2 cup seedless red raspberry jam

Steps:

Preheat the oven to 325.
Grease the bottom and sides of a 9x9x2 cake pan and set aside.
Cream the butter, sugar, and yolks.
Fold in flour and walnuts.
Divide the batter in half. Do not over handle the dough. One half will serve as the top layer and the other as the bottom.
Take a piece of batter and gently flatten it using your fingers. You will see that the batter tends to make its own sections. Work with those. Place this section on the bottom of the cake pan and continue until you have covered the bottom of the cake pan in a patchwork manner. Do not worry about the dough not looking smooth in the pan, you will fix that in a minute.
If you have leftover dough from the half, fill in holes and build up areas that may be thinner than others.
Take the back of a spoon and gently smooth the edges of the dough together so no holes are apparent.
Spread a thin layer of jam over the dough. Do not make the layer thick, you are not making PB and J here.
Use the final half of batter to make the top layer using the same technique as above.
Place in the oven at 325 degrees for 30-45 minutes. At around 25 minutes start peaking in the oven, the dough should be a nice golden brown color when it is finished.
Let cookies cool completely before cutting into small squares.

Nutrition Facts : Calories 117.7, Fat 6.5, SaturatedFat 3.4, Cholesterol 24.1, Sodium 38.3, Carbohydrate 14.2, Fiber 0.3, Sugar 7.8, Protein 1.2

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