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Hungarian Walnut Cookies

As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. —Sharon Kurtz, Emmaus, Pennsylvania
  • Total Time
    Prep: 50 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    4 dozen


  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2-1/2 cups all-purpose flour
  • 3 large egg whites
  • 3/4 teaspoon vanilla extract
  • 1/3 cup sugar
  • 3-1/2 cups ground walnuts
  • Confectioners' sugar


  • In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll.
  • Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts.
  • Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares.
  • Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling.
  • Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners’ sugar.
  • To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator.
  • Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.
Nutrition Facts
1 cookie: 129 calories, 9g fat (4g saturated fat), 15mg cholesterol, 49mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 2g protein.
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  • Diana
    Dec 10, 2020

    A test baking of a few of these was a big fail for me. No sugar in the dough or salt, left it tasteless. Not enough sweetness or any salt in the filling. There are much easier and tastier recipes for the flavor profile, and I'm going to try to salvage the rest of the dough and filling to avoid the waste of so much invested in butter and nuts.

  • Judith
    Dec 22, 2018

    I was looking to replicate my late mother-in-law’s Hungarian nut cookie. After trying several recipes without success, I found this recipe! It tastes just like hers! I made no adjustments. 3-1/2 cups of chopped nuts was about a 16oz can of walnut pieces and i had exactly enough. I used a ruler to make the 3” squares and that made a uniform appearance for each cookie. Thank you for posting this recipe. My husband is very very happy now that I can make his fav cookie.