Pogacsa- Hungarian Butter Cookies
Dough
- 2 1/4 cups all purpose flour (sifted)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1 cup butter
- 3 egg yolks
- 2 tbsp whiskey
- 2 tbsp sour cream
Topping
- 2 egg whites
- 1/4 cup sugar
- 1/4 cup nuts (chopped fine)
Dough
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Combine dry ingredients
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Cut in butter with pastry blender.
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Beat egg yolks with fork, blend in whiskey and sour cream.
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Stir into dough, blend well.
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Shape into ball; wrap in wax paper; chill 2 hours
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Cut off slices from ball; roll on lightly floured surface generous 1/4″ thick.
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Cut with 1 1/2″ cookie cutter.
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Dip top in beaten until frothy egg whites/
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Place on un-greased cookie sheets.
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Sprinkle with mixture of sugar and nuts.
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Bake in upper third of over at 376 degree F oven about 18 minutes.
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Loosen cookies immediately with spatula.
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