This light and flaky butter cookie from Janel Yeater of Norton was handed down from her grandmother, to her mother, and finally to her. Yeater’s grandmother brought the recipe for these Hungarian Butter Cookies with her to America from Hungary and it has been in the family for about 100 years.
HUNGARIAN BUTTER COOKIES
2¾ cups flour
½ tsp. salt
2 tbsp. sugar
1 cup butter
3 egg yolks
¼ cup milk, or less
1 cup ground walnuts
½ cup sugar
3 egg whites, lightly beaten
Mix flour, salt and sugar together, then cut in butter as if making pie dough. Add egg yolks and just enough milk to hold dough together.
Dust pastry board lightly with flour. Roll out a small amount of dough at a time to approximately ⅛-inch thin.
Cut with cookie cutters.
Mix together walnuts and sugar. Dip the tops of each cookie into a lightly beaten egg white then into nut mixture. Place on an ungreased cookie sheet.
Bake at 375 degrees for 10 to 11 minutes or until lightly brown.
Makes about 4 dozen, depending on size.